Effect of different flours on quality of gluten-free wafer sheet

Download
2014
Mert, Selen
Lifelong gluten-free diet is essential for patients having celiac disease. Since wheat flour contains gluten, it is necessary to replace wheat flour with other types of gluten-free flours. Rice flour is commonly used in gluten-free baked products as an alternative to wheat flour. 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 used. Rheological properties of batters and color and texture of wafer sheets were determined. In the rheological analyses, it was observed that Power law model was suitable to explain the flow behavior of all samples. Among these samples buckwheat flour containing sample (60:40 RF:BF) had the closest value of consistency and flow behavior index to wheat flour containing sample. In texture analyses, samples containing only rice flour and all the samples with corn flours had harder texture compared to the other samples. In the color analyses of wafer sheets, the effects of natural color of the flours were clearly observed. According to quality, the best formulation for gluten-free wafer sheets was obtained by flour blend containing rice and buckwheat flour at a ratio of 60:40.

Suggestions

EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY
BERK, EDA; Şümnü, Servet Gülüm; Şahin, Serpil (2017-01-01)
Carob bean flour which contains significant amount of dietary fiber, amino acid and minerals can be an alternative flour to enrich nutritional value of gluten free cakes. The objective of this study was to determine the effects of partial replacement of rice flour by carob bean flour at different concentrations (10%, 20%, 30%) and addition of different types of gums (xanthan gum, and guar gum), on specific gravity and rheological properties of gluten free cake batters. In addition, quality of cakes (weight ...
Effects of different formulations on the quality of microwave baked breads
Ozmutlu, O; Şümnü, Servet Gülüm; Şahin, Serpil (2001-01-01)
Effects of different amounts of gluten, fat, emulsifier. and dextrose on the quality of breads baked in the microwave oven were investigated. Response surface methodology was used to optimize the formulation of microwave baked breads. Firmness, specific volume, and weight loss of the breads were determined. Breads formulated with low gluten flour were softer and had higher volume. Volume of these breads can be comparable with the volume of conventionally baked breads. For breads formulated with flour contai...
Effect of fiber addition on gelatinization crystallinity of wheat starch
Güven, Özge; Şensoy, İlkay (null; 2019-11-12)
Dietary fibers (DF) have been shown to decrease postprandial glucose levels of starch-based foods. One possible explanation is that competition between starch and fiber for water may limit starch gelatinization. Less gelatinized, more crystalline starch structure is less susceptible to enzymatic hydrolysis. It is essential to investigate the gelatinization and crystallinity of fiber-added starch since the information obtained could be correlated with the extent of starch digestion. In the present study, sho...
Effects of different type of waxes on cocoa cream
Çiftçi, Selcan; Mert, Behiç; Department of Food Engineering (2019)
Recently, the negative health effects of saturated and trans fatty acids are the hot topics for human health. It was found that, excessive consumption of saturated fatty acid correlated with the health problems. The most used fat, containing high saturated fatty acid, is the palm oil in the fast moving consumer goods. In this study, oleogelation technique was tried to be used to decrease the saturated fat content of the cocoa cream containing palm oil. Two types of oleogels were developed by using carnauba ...
EFFECTS OF MICROFLUIDIZED DIETARY FIBERS ON STABILITY PROPERTIES OF EMULSIONS
Ketenoglu, Onur; Mert, Behiç; Tekin, Aziz (Wiley, 2014-08-01)
This study aims to determine the stability improving effects of size-reduced dietary fibers in food emulsions. Orange zest fiber and corn fiber were microfluidized under high pressure (up to 15,000 psi). Model emulsions were prepared by adding 1, 2 and 3% of the fibers into the mixture of 3% whey protein isolate and 20 and 50% oil. These mixtures were homogenized through both colloid mill and microfluidizer to form model emulsions. Rheological properties such as flow and oscillation were measured with frequ...
Citation Formats
S. Mert, “Effect of different flours on quality of gluten-free wafer sheet,” M.S. - Master of Science, Middle East Technical University, 2014.