Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads

Date

2011-09-01

Author

Demirkesen, Ilkem
Şümnü, Servet Gülüm
Şahin, Serpil
Uysal, Nalan

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

235
views

0
downloads

The main objective of this study was to design gluten-free breads containing chestnut and rice flour and xanthan-guar gum blend to be baked in infrared-microwave combination oven. Response surface methodology (RSM) was used to optimise gluten-free bread formulations and processing conditions. Weight loss, firmness, specific volume and colour change of the breads were determined. Rice flour mixed with different proportions of chestnut flour and different emulsifier contents were used to prepare breads. The gluten-free formulations were baked using different upper halogen lamp powers, microwave powers and baking time which were varied from 40% to 80%, 30% to 70% and 9 to 17 min, respectively. Gluten-free breads and wheat breads baked in conventional oven were used for comparison. Breads containing 46.5% chestnut flour and 0.62% emulsifier and baked using 40% infrared and 30% microwave power for 9 min had statistically comparable quality with conventionally baked ones.

Subject Keywords

Food Science, Industrial and Manufacturing Engineering

URI

https://hdl.handle.net/11511/43048

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1111/j.1365-2621.2011.02682.x

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Optimization of bread baking in a halogen lamp-microwave combination oven by response surface methodology Demirekler, P; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2004-09-01) The main objective of this study was to optimize the baking conditions of bread in a halogen lamp-microwave combination oven. Independent variables were the baking time (4, 4.5, 5, 5.5, and 6 min), the power of the microwaves (20, 30, 40, 50, and 60%), and the power of the upper and lower halogen lamps (40, 50, 60, 70, and 80%). The quality parameters measured were the weight loss, the color, the specific volume, the porosity, and the texture profile of the breads. For the optimization, the response surface...
Design of gluten free rice cake formulations for baking in infrared-microwave combination oven Turabi, Elif; Şümnü, Servet Gülüm; Department of Food Engineering (2010) The main objective of this study was to design gluten free rice cakes containing different gums and an emulsifier for baking in infrared (IR)-microwave combination oven. In the first part of the study, the effects of different gums (xanthan, guar, xanthan-guar blend, κ-carrageenan, locust bean, hydroxypropyl methylcellulose (HPMC) and xanthan-κ-carrageenan blend) and emulsifier blend (PurawaveTM) on physical properties of cake batters were investigated. In the second part of the study, weight loss, specific...
A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven Keskin, Semin Ozge; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2007-01-01) In this study, the effects of different gums on dielectric properties of doughs and breads baked in infrared-microwave combination oven were investigated. In addition, the quality parameters of breads formulated with different gums baked in infrared-microwave combination oven were determined. The gums used were xanthan, guar, xanthan-guar blend and kappa-carrageenan. The gums were added to the formulation at 0.5% concentration. The dielectric properties and quality parameters of breads baked in infrared-mic...
A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours Demirkesen, Ilkem; Campanella, Osvaldo H.; Şümnü, Servet Gülüm; Şahin, Serpil; Hamaker, Bruce R. (Springer Science and Business Media LLC, 2014-03-01) The effects of chestnut flour and a xanthan-guar gum blend-DATEM mixture on staling of gluten-free rice breads baked in conventional and infrared-microwave combination ovens were studied. Staling properties of the bread were assessed using mechanical compression (TA), differential scanning calorimetry, X-ray diffraction, and fourier transform infrared spectroscopy (FT-IR). Hardness, moisture loss, and retrogradation enthalpy values for all bread samples increased significantly during storage. FT-IR spectra ...
Optimization of microwave- infrared roasting of hazelnut Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01) In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...

Citation Formats

I. Demirkesen, S. G. Şümnü, S. Şahin, and N. Uysal, “Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp. 1809–1815, 2011, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/43048.