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.


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...
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 ...
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 ...
Development of gluten-free bread formulations for baking in infrared-microwave combination oven
Demirkesen Mert, İlkem; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2013)
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...
Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens
Demirkesen, Ilkem; Şümnü, Servet Gülüm; Şahin, Serpil (2013-07-01)
In this study, the effects of chestnut flour and xanthan-guar gum blend-emulsifier DATEM mixture addition on macro- and microstructure of rice breads baked in conventional and infrared-microwave combination ovens were investigated by using the images obtained by a scanner and scanning electron microscopy (SEM). Pore area fraction, pore size distribution, and roundness values of pores were determined. The highest pore area fraction values were obtained in breads prepared by replacement of 46 % of rice flour ...
Citation Formats
I. Demirkesen, S. G. Şümnü, and S. Şahin, “Quality of Gluten-Free Bread Formulations Baked in Different Ovens,” FOOD AND BIOPROCESS TECHNOLOGY, pp. 746–753, 2013, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/32863.