Quality of Gluten-Free Bread Formulations Baked in Different Ovens

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/rice flour ratio of 20:80 had the most acceptable firmness and specific volume values. These breads had also similar color. Tigernut flour had significantly higher gelatinization temperatures and lower gelatinization enthalpy (Delta H-g) values than rice flour (p a parts per thousand currency signaEuro parts per thousand 0.05). As rice flour was replaced with tigernut flour, lower Delta H-g values were observed in dough samples. Breads baked in both conventional and combination oven had sufficient starch gelatinization degrees ranging from 91% to 94% and from 84% to 85%, respectively.

Citation Formats
I. Demirkesen, S. G. Şümnü, and S. Şahin, “Quality of Gluten-Free Bread Formulations Baked in Different Ovens,” FOOD AND BIOPROCESS TECHNOLOGY, vol. 6, no. 3, pp. 746–753, 2013, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/32863.