Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes

The main objective of the study is to determine the effects of buckwheat flour concentration and different gum types (xanthan, guar gum) or proteins (soy protein and whey protein) on rheological properties of gluten-free cake batters and physical properties of cakes (weight loss, porosity, specific volume, hardness and macro structure). Gum containing batters exhibited higher apparent viscosities. More uniform distribution of gas cells were observed in whey protein containing samples compared to other batters. Although increasing buckwheat flour concentration decreased weight loss, porosity and specific volume, it increased the hardness of the cakes. Cakes containing whey protein had the highest pore area fraction which was also correlated to porosity, specific volume and the texture results. Therefore, cakes containing 10% level buckwheat flour and whey protein can be recommended for coeliac patients as a high quality gluten-free cakes.


Monitoring the effects of divalent ions (Mn+2 and Ca+2) in heat-set whey protein gels
Öztop, Halil Mecit; MCCARTHY, Michael J.; ROSENBERG, Moshe (Elsevier BV, 2014-04-01)
Exploring the effects of cations in whey protein-based gels (WPG) is of importance when these gels are used for controlled release applications in food systems. The objective of this study was to evaluate both water uptake and cation release from heat-set WPGs. Magnetic Resonance Imaging and NMR relaxometry were employed to study the uptake and release. A non-paramagnetic (Ca+2) and a paramagnetic cation (Mn+2) were incorporated into the WPG as model divalent cations. Cylindrical pieces of WPGs with mangane...
Şümnü, Servet Gülüm (Wiley, 1995-04-01)
Mature apricots were coated with different concentrations of a mixture containing sucrose polyesters (Semperfresh(TM) fruit coating) to determine the effect of that coating on shelf-life, post-storage life and quality of apricots. Respiration rates, weight loss, colour change, variations in soluble solids, ascorbic acid content, titratable acidity and pH of apricots were effectively reduced by both the 10 g litre(-1) and 15 g litre(-1) concentrations during ambient storage. After 10 days of cold storage bot...
Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets
Dogan, SF; Şahin, Serpil; Şümnü, Servet Gülüm (Elsevier BV, 2005-11-01)
The effects of soy flour (5%) and rice flour (5%) addition to the batter formulation on quality of deep-fat fried chicken nuggets were evaluated. Coating pick-up of batters, and moisture content, oil content, texture, color and porosity of nuggets were determined for 3, 6, 9 and 12 min of frying times at 180 degrees C. A batter formulation with no flour addition was used as control. Additionally, the rheological properties of batters were studied and coating pick-up was found to be directly proportional to ...
Mathematical modeling of swelling in high moisture whey protein gels
Öztop, Halil Mecit (Elsevier BV, 2011-09-01)
Gels prepared from whey proteins can be used for controlled release of nutrients or active ingredients in food systems. The objective of this study was to characterize the water uptake by these hydrophilic gels to aid in the design of release systems. Whey protein isolate (WPI) gels (17% w/w protein) of different aspect ratios were submersed in aqueous solution at pH 7.0. Modeling of mass uptake is presented in terms of Case I (Fickian diffusion) and Case II (kinetic) models. Due to the extent of swelling, ...
Production of hazelnut skin fibres and utilisation in a model bakery product
Cikrikci, SEVİL; Demirkesen, I.; Mert, Behiç (Codon Publications, 2016-01-01)
Microfluidisation was used as a potential method for the production of fibrous structure from hazelnut skin (HS), and which was evaluated as an ingredient in cake as model bakery product. More specifically, effects of different amounts of microfluidised HS on rheological behaviour of cake batter and quality parameters (texture and colour) and storage characteristics of cake products were evaluated. Furthermore, performance of microfluidised HS was compared with conventionally milled HS and cacao powder for ...
Citation Formats
E. Yıldız, S. G. Şümnü, and S. Şahin, “Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes,” QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, pp. 245–254, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36055.