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

210
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

Suggestions

OpenMETU
Core

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 functional cakes to be baked in microwave-infrared combination oven Özkahraman, Betül Canan; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2014) The main objective of this study was to develop functional cake formulations to be baked in the microwave-infrared (MW-IR) combination oven by using legume flours. It was also aimed to compare quality of legume cakes baked in MW-IR oven with conventional oven. For this reason, oven type (conventional and microwave-infrared combination oven), baking time (4, 4.5 and 5 minutes), legume flour type (lentil, chickpea and pea) and legume flour concentration (10%, 20%, and 30%) were selected as independent variabl...
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 nanofiber based active packaging material by electrospinning technique and food validation Aydoğdu, Ayça; Şümnü, Servet Gülüm; Department of Food Engineering (2019) The main objective of this study was to encapsulate gallic acid in Hydroxypropyl methylcellulose (HPMC) and legume flours (lentil and pea) based nanofiber by electrospinning and to examine the usage of nanofibers as active packaging materials. Firstly, HPMC based homogenous nanofibers were fabricated and it was observed that the morphology of the fibers changed from the beaded structure to the uniform fiber structure by increasing the concentrations of the solutions. By choosing optimum HPMC concentration, ...
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...

Citation Formats

S. MERT, S. Şahin, and S. G. Şümnü, “Development of gluten-free wafer sheet formulations,” LWT-FOOD SCIENCE AND TECHNOLOGY, pp. 1121–1127, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/41089.