Abstract:In order to improve the quality of gluten-free cake，by measuring the effect of different proportions of quinoa flour on the rheological properties and density of batter，the specific volume，baking loss rate，color difference，sensory scores of the cake，as well as the texture characteristics，moisture distribution，and aging enthalpy value of the cake after 7 days of storage.Results showed that the elastic modulus（G′），viscosity modulus（G″），and density of the batter were positively correlated with the increase proportion of quinoa flour added，thereby increasing the cake specific volume and reducing the baking loss rate，and making the cake pore distribution more uniform.A high proportion of quinoa flour（30%-50%）could effectively delay the retrogradation of the cake.After 7 days of storage，the aging enthalpy values in the control group and 50% quinoa flour were increased by 1.42 J/g and 0.92 J/g.In summary，adding quinoa flour could significantly enhance the rheological properties of the batter and baking characteristics of the cake，and delay the retrogradation of the cake.Based on the sensory score and aging characteristics of the cake，when the proportion of quinoa flour is 30%，it is more suitable，which gives gluten sponge cake better quality.