Effects of different flour, gum and protein types on quality of gluten-free cakes

Download

index.pdf

Date

2016

Author

Berk, Eda

Metadata

Show full item record

Item Usage Stats

505
views

180
downloads

The main objective of this study was to investigate the influence of flour type, concentration, gum/protein type on rheological, physical and morphological behavior of gluten free cake batter, and to study impact of them on cake quality. In the first part of the study, the effects of partial replacement of rice flour with buckwheat flour, or carob bean flour at different concentrations (10%, 20%, 30%), and addition of different types of gums (xanthan gum, guar gum), or proteins (soy protein and whey protein) on rheological properties, and morphological characteristics of gluten free cake batters were analyzed. In the second part of the study, quality of cakes (weight loss, porosity, specific volume, hardness, color and image analysis) were investigated. Power law model was found to be the most suitable model to express flow behavior of cake batters. Flour type and concentration were the main factors that affected apparent viscosity. Gum containing batters exhibited higher apparent viscosities. Low specific gravity and more homogenous distribution of gas bubbles were observed in whey protein added batter samples. Increasing flour concentration decreased moisture loss, porosity and specific volume of cakes. On the other hand, it increased hardness value. Whey protein added cakes had the highest quality (high porosity, high specific volume, and low hardness). On the other hand, cakes containing guar gum had the most unacceptable quality. Higher quality could be achieved when cakes were formulated with buckwheat flour rather than carob bean flour. As a result, cakes prepared with 10% buckwheat flour and whey protein can be recommended to be used in gluten free cakes.

Subject Keywords

Flour., Baking., Rheology., Food additives., Gluten-free foods.

URI

http://etd.lib.metu.edu.tr/upload/12620213/index.pdf
https://hdl.handle.net/11511/25899

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes Aydogdu, AYÇA; Şümnü, Servet Gülüm; Şahin, Serpil (2018-02-01) The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (GaEuro(3)). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and...
The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens Şümnü, Servet Gülüm; Şahin, Serpil; Meda, Venkatesh (2010-01-01) P>The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW-IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 +/- 2 degrees C for 120 h. X...
Effects of different batter formulations on quality of deep-fat fried carrot slices Akdeniz, Neslihan; Şahin, Serpil; Department of Food Engineering (2004) The main objective of the study was to evaluate the effects of starch and gum types on product quality of deep-fat fried carrot slices. It was also aimed to evaluate the applicability of image processing for determination of oil uptake. In the first part of the study, carrot slices were dipped into batters containing three different concentrations of dextrin or pre-gelatinized tapioca starch and fried for 2, 3, and 4 minutes at 170±2 oC. Coating pick-up of batter formulations and moisture content, oil conte...
Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake Uysal, Reyhan Selin; Şümnü, Servet Gülüm; Boyaci, Ismail Hakki (Wiley, 2019-04-01) The aim of the present study is to investigate the effects of heat-treated liquid whole egg (LWE) on cake batter rheology (shear rate-viscosity and shear rate-shear stress) and quality characteristics (moisture loss, color, porosity, texture, and specific volume) of baked cakes. LWE was pasteurized at different levels which were 60-68 degrees C for 2 and 5 min. Cake batter and baked cakes were prepared using both untreated and treated LWE, and rheological properties and quality characteristics were measured...
Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality Kahraman, Kevser; Sakiyan, Ozge; Ozturk, Serpil; KÖKSEL, HAMİT; Şümnü, Servet Gülüm; Dubat, Arnaud (2008-06-01) The objective of this study was to determine the possibility of using Mixolab((R)) to predict the cake baking quality of different wheat flours. Mixolab((R)) data were also compared with various flour quality characteristics. The correlations between Alveoconsistograph data and the cake quality characteristics were not significant. Therefore, Alveoconsistograph test does not seem to be useful to predict the cake quality of the flour samples. Mixolab((R)) characteristics C2, C3, C4 and C5 were found to be si...

Citation Formats

E. Berk, “Effects of different flour, gum and protein types on quality of gluten-free cakes,” M.S. - Master of Science, Middle East Technical University, 2016.