Design of gluten free rice cake formulations for baking in infrared-microwave combination oven

Download

index.pdf

Date

2010

Author

Turabi, Elif

Metadata

Show full item record

Item Usage Stats

486
views

520
downloads

The main objective of this study was to design gluten free rice cakes containing different gums and an emulsifier for baking in infrared (IR)-microwave combination oven. In the first part of the study, the effects of different gums (xanthan, guar, xanthan-guar blend, κ-carrageenan, locust bean, hydroxypropyl methylcellulose (HPMC) and xanthan-κ-carrageenan blend) and emulsifier blend (PurawaveTM) on physical properties of cake batters were investigated. In the second part of the study, weight loss, specific volume and texture of the cakes baked in different ovens were determined. Macro and micro-structures of the cakes were investigated both qualitatively and quantitatively by using image analysis and Scanning Electron Microscopy (SEM). In the last part of the study, Response Surface Methodology (RSM) was used to optimize IR-microwave baking conditions and formulation of the cakes. Power law and Casson models were suitable to explain the rheological properties. Xanthan and xanthan-guar gum blends resulted in higher apparent viscosities as compared to other gums. Gum types affected the dielectric properties and gelatinization enthalpies of cake batter. Emulsifier addition increased the volume and porosity but decreased the firmness of the cakes baked in IR-microwave combination oven. More porous cakes were obtained when xanthan and xanthan-guar gum blend were used. Baking method was found to be important in affecting porosity, pore size distribution and microstructure of the cakes. The highest quality gluten-free rice cakes were obtained when the formulation contained xanthan gum and 5.38% emulsifier and baked using 40% microwave power, 60% halogen lamp power for 7 min in IR-microwave combination oven. In addition, baking time was reduced by 76.7% as compared to conventional baking.

Subject Keywords

Biochemistry., Food engineering.

URI

http://etd.lib.metu.edu.tr/upload/2/12611810/index.pdf
https://hdl.handle.net/11511/19514

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads Demirkesen, Ilkem; Şümnü, Servet Gülüm; Şahin, Serpil; Uysal, Nalan (Wiley, 2011-09-01) The main objective of this study was to design gluten-free breads containing chestnut and rice flour and xanthan-guar gum blend to be baked in infrared-microwave combination oven. Response surface methodology (RSM) was used to optimise gluten-free bread formulations and processing conditions. Weight loss, firmness, specific volume and colour change of the breads were determined. Rice flour mixed with different proportions of chestnut flour and different emulsifier contents were used to prepare breads. The g...
Development of gluten-free bread formulations for baking in infrared-microwave combination oven Demirkesen Mert, İlkem; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2013) The main objective of this study was to formulate gluten free breads based on different flours, gums, and emulsifiers for baking in infrared-microwave combination oven. In the first part of the study, the rheological properties of different gluten-free bread dough formulations containing only rice flour and rice-chestnut flour blend with different gums, gum blends and/or emulsifiers were evaluated. Power law model and Herschel–Bulkley models were found to explain the flow behaviors of rice and chestnut-rice...
Usage of enzymes in a novel baking process Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2004-04-01) In this study, the effects of different enzymes (a-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to b...
Optimization of microwave- infrared roasting of hazelnut Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01) In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...
Optimization of bread baking in a halogen lamp-microwave combination oven by response surface methodology Demirekler, P; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2004-09-01) The main objective of this study was to optimize the baking conditions of bread in a halogen lamp-microwave combination oven. Independent variables were the baking time (4, 4.5, 5, 5.5, and 6 min), the power of the microwaves (20, 30, 40, 50, and 60%), and the power of the upper and lower halogen lamps (40, 50, 60, 70, and 80%). The quality parameters measured were the weight loss, the color, the specific volume, the porosity, and the texture profile of the breads. For the optimization, the response surface...

Citation Formats

E. Turabi, “Design of gluten free rice cake formulations for baking in infrared-microwave combination oven,” Ph.D. - Doctoral Program, Middle East Technical University, 2010.