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Quality of Gluten-Free Bread Formulations Baked in Different Ovens
Date
2013-03-01
Author
Demirkesen, Ilkem
Şümnü, Servet Gülüm
Şahin, Serpil
Metadata
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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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.
Subject Keywords
Dsc
,
Gelatinization
,
Gluten-free bread
,
Rice flour
,
Tigernut flour
,
Infrared-microwave combination baking
URI
https://hdl.handle.net/11511/32863
Journal
FOOD AND BIOPROCESS TECHNOLOGY
DOI
https://doi.org/10.1007/s11947-011-0712-6
Collections
Department of Food Engineering, Article