Effects of different formulations on the quality of microwave baked breads

Effects of different amounts of gluten, fat, emulsifier. and dextrose on the quality of breads baked in the microwave oven were investigated. Response surface methodology was used to optimize the formulation of microwave baked breads. Firmness, specific volume, and weight loss of the breads were determined. Breads formulated with low gluten flour were softer and had higher volume. Volume of these breads can be comparable with the volume of conventionally baked breads. For breads formulated with flour containing low gluten, the increase in fat and emulsifier contents decreased the firmness and increased the specific volume of breads. Fat. emulsifier, and dextrose contents were found to be the significant factors to reduce the weight loss of microwave baked breads.


Effect of different flours on quality of gluten-free wafer sheet
Mert, Selen; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2014)
Lifelong gluten-free diet is essential for patients having celiac disease. Since wheat flour contains gluten, it is necessary to replace wheat flour with other types of gluten-free flours. Rice flour is commonly used in gluten-free baked products as an alternative to wheat flour. 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 r...
BERK, EDA; Şümnü, Servet Gülüm; Şahin, Serpil (2017-01-01)
Carob bean flour which contains significant amount of dietary fiber, amino acid and minerals can be an alternative flour to enrich nutritional value of gluten free cakes. The objective of this study was to determine the effects of partial replacement of rice flour by carob bean flour at different concentrations (10%, 20%, 30%) and addition of different types of gums (xanthan gum, and guar gum), on specific gravity and rheological properties of gluten free cake batters. In addition, quality of cakes (weight ...
Effect of fiber addition on gelatinization crystallinity of wheat starch
Güven, Özge; Şensoy, İlkay (null; 2019-11-12)
Dietary fibers (DF) have been shown to decrease postprandial glucose levels of starch-based foods. One possible explanation is that competition between starch and fiber for water may limit starch gelatinization. Less gelatinized, more crystalline starch structure is less susceptible to enzymatic hydrolysis. It is essential to investigate the gelatinization and crystallinity of fiber-added starch since the information obtained could be correlated with the extent of starch digestion. In the present study, sho...
Effects of different starch types on retardation of staling of microwave-baked cakes
Seyhun, N; Şümnü, Servet Gülüm; Şahin, Serpil (2005-03-01)
Different types of starches (corn, potato, waxy corn, amylomaize and pregelatinized starches) were added to cake formulations to retard staling of microwave-baked cakes. As a control, cake formulated without any starch addition was used. Weight loss, firmness, volume index, specific gravity, soluble starch and amylose content of cakes were used as the indicators of staling and/or quality criteria. Variation of staling parameters during storage of cakes followed zero-order kinetics. Cakes were baked in a mic...
Effects of different type of waxes on cocoa cream
Çiftçi, Selcan; Mert, Behiç; Department of Food Engineering (2019)
Recently, the negative health effects of saturated and trans fatty acids are the hot topics for human health. It was found that, excessive consumption of saturated fatty acid correlated with the health problems. The most used fat, containing high saturated fatty acid, is the palm oil in the fast moving consumer goods. In this study, oleogelation technique was tried to be used to decrease the saturated fat content of the cocoa cream containing palm oil. Two types of oleogels were developed by using carnauba ...
Citation Formats
O. Ozmutlu, S. G. Şümnü, and S. Şahin, “Effects of different formulations on the quality of microwave baked breads,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 38–42, 2001, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/43221.