Improvement physicochemical, textural and sensory properties of gluten free sponge cake by ultrasound and soy protein isolate

Gluten causes food allergies in Celiac disease and is the most important part for creating texture and comprising ingredients in baking industry producst. The only way to treat this disease is gluten-free diet during life. So the aim of this study was evaluation of the effect of soy protein isolate on levels of 0, 10 and 20% (Base on flour) and application sonication during 0, 2 and 4 min on improvment of technological, textural, visual and sensory properties of gluten-free rice spong cake in a completely randomized factorial arrangement test (P