Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Development of gluten-free bread formulations for baking in infrared-microwave combination oven
Download
index.pdf
Date
2013
Author
Demirkesen Mert, İlkem
Metadata
Show full item record
Item Usage Stats
432
views
309
downloads
Cite This
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 dough formulations, respectively. The formulations with the chestnut:rice flour ratio of 30:70 promoted the desired quality parameters of gluten-free breads. Using tigernut flour in formulations improved the color of gluten-free rice breads. Furthermore, gum blend and emulsifier DATEM addition were found to be the necessary ingredients to obtain the desired physical properties in gluten-free bread formulations. In the second part of the study, Response Surface Methodology (RSM) was used to optimize formulations and infrared-microwave baking conditions for gluten-free breads. Breads containing 46.5% chestnut flour and 0.62% emulsifier and baked using 40% infrared and 30% microwave power for 9 min had comparable quality with conventionally baked ones. The effects of different flours, gums, and emulsifiers on macro- and micro-structures of the gluten-free breads baked in different ovens were studied by using image analysis technique and Scanning Electron Microscope (SEM). The highest pore area fraction values were obtained in breads prepared by replacement of 46% of rice flour with chestnut flour containing xanthan–guar gum blend–DATEM mixture and baked in an infrared–microwave combination oven. The addition of different gums and gum blends on the crumb structures of gluten-free breads were evaluated by using X-ray microtomography (X-ray μCT) and gluten-free breads prepared with the addition of xanthan, carboxyl methyl cellulose (CMC), xanthan-guar, xanthan-LBG and HPMC had higher number of smaller pores with finer crumb structure. Lastly, the effects of different formulations and storage time on staling of conventionally and infrared-microwave baked breads were studied. Firmness, moisture loss and retrogradation enthalpy values for all bread samples increased significantly during storage. Retrogradation enthalpies and total crystallinity values of breads did not show significant differences with baking method. Using chestnut flour and xanthan-guar gum blend-DATEM mixture in formulations significantly delayed staling of gluten-free breads by decreasing moisture loss, firmness, retrogradation enthalpy, and total mass crystallinity.
Subject Keywords
Gluten-free foods.
,
Dietetic foods.
,
Rice flour.
,
Chestnut flour.
URI
http://etd.lib.metu.edu.tr/upload/12616069/index.pdf
https://hdl.handle.net/11511/22807
Collections
Graduate School of Natural and Applied Sciences, Thesis
Suggestions
OpenMETU
Core
Design of gluten free rice cake formulations for baking in infrared-microwave combination oven
Turabi, Elif; Şümnü, Servet Gülüm; Department of Food Engineering (2010)
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...
Development of gluten-free wafer sheet formulations
MERT, Selen; Şahin, Serpil; Şümnü, Servet Gülüm (2015-10-01)
The main objective of this study was to develop gluten-free wafer sheet formulations by replacing rice flour partially with different gluten-free flours at different ratios. Rice-corn flour blends, rice-buckwheat flour blends and rice-chestnut flour blends with different ratios (80:20, 60:40, 40:60) were used in the experiments in order to find the higher quality and more nutritional gluten-free wafer sheet formulations. As a control, wafer sheet samples containing only rice flour and only wheat flour were ...
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...
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...
A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven
Keskin, Semin Ozge; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2007-01-01)
In this study, the effects of different gums on dielectric properties of doughs and breads baked in infrared-microwave combination oven were investigated. In addition, the quality parameters of breads formulated with different gums baked in infrared-microwave combination oven were determined. The gums used were xanthan, guar, xanthan-guar blend and kappa-carrageenan. The gums were added to the formulation at 0.5% concentration. The dielectric properties and quality parameters of breads baked in infrared-mic...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
İ. Demirkesen Mert, “Development of gluten-free bread formulations for baking in infrared-microwave combination oven,” Ph.D. - Doctoral Program, Middle East Technical University, 2013.