Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Açık Bilim Politikası
Açık Bilim Politikası
Frequently Asked Questions
Frequently Asked Questions
Browse
Browse
By Issue Date
By Issue Date
Authors
Authors
Titles
Titles
Subjects
Subjects
Communities & Collections
Communities & Collections
Development of gluten-free wafer sheet formulations
Date
2015-10-01
Author
MERT, Selen
Şahin, Serpil
Şümnü, Servet Gülüm
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
6
views
0
downloads
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 used. Rheological properties of batters and color and texture of wafer sheets were determined. In the theological analyses, it was observed that Power law model was suitable to explain the flow behavior of all samples. Among these samples rice and buckwheat flour containing sample at a ratio of 60:40 had the closest value of consistency and flow behavior index to wheat flour containing sample. In texture analyses, samples containing only rice flour and all the samples with corn flours had harder texture compared to the other samples. In the color analyses of wafer sheets, the effects of natural color of the flours were clearly observed.
Subject Keywords
Wafer sheet
,
Rice flour
,
Corn flour
,
Chestnut flour
,
Buckwheat flour
,
URI
https://hdl.handle.net/11511/41089
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
DOI
https://doi.org/10.1016/j.lwt.2015.04.035
Collections
Department of Food Engineering, Article