Rheological properties of gluten-free bread formulations

In this study, the theological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated. Different gums (xanthan gum, guar gum, locust bean gum (LBG), hydroxyl propyl methyl cellulose (HPMC), pectin, xanthan-guar, and xanthan-LBG blend) and emulsifiers (Purawave (TM) and DATEM) were used to find the best formulation for gluten-free breads. Rice dough and wheat dough containing no gum and emulsifier were used as control formulations. The rice dough containing different gums with or without emulsifiers at 25 degrees C showed shear-thinning behavior with a flow behavior index (n) ranging from 0.33-0.68 (except pectin containing samples) and consistency index (K) ranging from 2.75-61.7 Pa s(n). The highest elastic (G') and loss (G '') module were obtained for rice dough samples containing xanthan gum, xanthan-guar and xanthan-LBG blend with DATEM. When Purawave (TM) was used as an emulsifier, dough samples had relatively smaller consistency index and viscoelastic moduli values compared to DATEM. The viscoelastic parameters of rice dough were found to be related to bread firmness. Addition of DATEM improved bread quality in terms of specific volume and sensory values.
Journal of Food Engineering


Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend
TURABİ, Elif; Şümnü, Servet Gülüm; Şahin, Serpil (2008-03-01)
In this study, it was aimed to compare theological properties of rice cake batter and quality characteristics of rice cakes prepared using different gums with or without an emulsifier blend. Rice cake batter was formulated with different gums (xanthan gum, guar gum, locust bean gum, kappa-carrageenan, hydroxy propyl methyl cellulose (HPMC), xanthan-guar gum blend and xanthan-kappa-carrageenan gum blend) and an emulsifier blend (Purawave (TM)). As a control cake, batters containing no gum and emulsifier blen...
Utilization of chestnut flour in gluten-free bread formulations
Demirkesen, Ilkem; Mert, Behiç; Şümnü, Servet Gülüm; Şahin, Serpil (2010-12-01)
In this study, gluten-free bread formulations using chestnut and rice flours at different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50 and 100/0) were tested. In addition, the influence of hydrocolloid blend (xanthan-locustbean gum (LBG), xanthan-guar gum blend) and emulsifier DATEM on the rheological properties of dough formulations and quality parameters of breads were also investigated for the samples having chestnut/rice flour ratio of 10/90, 20/80, 30/70 and 40/60. Herschel-Bulkley model was found ...
Formulation of Chestnut Cookies and their Rheological and Quality Characteristics
Demirkesen, Ilkem (2016-08-01)
The influences of chestnut flour at different levels (0, 20, 40, 60, 80 and 100%) on the rheological properties of rice dough formulations and the quality parameters of gluten-free cookies were evaluated. Elevated flour replacement levels led to increases in extensional viscosity values reflecting higher force requirement to deform dough samples. Similarly, replacement of rice flour with chestnut flour led to higher complex moduli values. Cookie samples prepared by replacement of 40% rice flour with chestnu...
Quality of Gluten-Free Bread Formulations Baked in Different Ovens
Demirkesen, Ilkem; Şümnü, Servet Gülüm; Şahin, Serpil (2013-03-01)
The objective of this study was to determine the effects of different tigernut flour/rice flour ratios (0:100, 5:95, 10:90, 15:85, 20:80, and 25:75) on quality of gluten-free bread formulations baked in infrared-microwave combination and conventional ovens. The degrees of the starch gelatinization of breads baked in different ovens were also compared. Conventionally baked breads prepared with tigernut flour/rice flour ratio of 10:90 and the infrared-microwave combination-baked breads prepared with tigernut/...
Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose
Wang, Bao; Wang, Li-Jun; Li, Dong; Özkan, Necati; Li, Shu-Jun; Mao, Zhi-Huai (2009-07-11)
Rheological properties of 5% (w/w) waxy maize starch (WMS)/xanthan gum (XG) mixed pastes (mixing ratios: 10/0, 9.5/0.5, 9/1) in the presence of sucrose (0%, 15%, and 30%) were studied. The 5% WMS paste displayed strong anti-thixotropic behavior based on the heating method adopted (heating in water bath for 40 min with mixing at 200 rpm). The addition of XG could accelerate the formation of new structure of the WMS/XG mixed pastes under shear conditions, and XG could also decrease the in-shear recoveries of ...
Citation Formats
I. Demirkesen, B. Mert, S. G. Şümnü, and S. Şahin, “Rheological properties of gluten-free bread formulations,” Journal of Food Engineering, pp. 295–303, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/28344.