Utilization of chestnut flour in gluten-free bread formulations

Date

2010-12-01

Author

Demirkesen, Ilkem
Mert, Behiç
Şümnü, Servet Gülüm
Şahin, Serpil

Metadata

Show full item record

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

Item Usage Stats

195
views

0
downloads

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 to explain the flow behavior of all dough formulations. The power-law index (n) of dough samples at 25 degrees C ranged from 0.52 to 0.87, the consistency index (K) of the samples ranged from 3.6 to 79 Pa s(n) and the yield stress of the samples ranged from 4.8 to 85.9 Pa. The breads prepared with chestnut/rice flour ratio of 30/70 and containing xanthan-guar blend and emulsifier, had higher quality in terms of hardness, specific volume, color and sensory values. However, elevated levels of chestnut flour led to some deterioration in quality parameters (low volume, harder texture and darker color) regardless of gum blend and emulsifier addition.

Subject Keywords

Dough rheology, Emulsifier, Gum, Gluten-free bread, Chestnut flour, Rice flour

URI

https://hdl.handle.net/11511/47093

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2010.07.017

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Development of gluten-free wafer sheet formulations MERT, Selen; Şahin, Serpil; Şümnü, Servet Gülüm (2015-10-01) 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 ...
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...
Quality of Gluten-Free Bread Formulations Baked in Different Ovens Demirkesen, Ilkem; Şümnü, Servet Gülüm; Şahin, Serpil (2013-03-01) The objective of this study was to determine the effects of different tigernut flour/rice flour ratios (0:100, 5:95, 10:90, 15:85, 20:80, and 25:75) on quality of gluten-free bread formulations baked in infrared-microwave combination and conventional ovens. The degrees of the starch gelatinization of breads baked in different ovens were also compared. Conventionally baked breads prepared with tigernut flour/rice flour ratio of 10:90 and the infrared-microwave combination-baked breads prepared with tigernut/...
Utilization of chestnut flour in gluten-free cakes Demirkesen, Ilkem; Sumnu, Gulum; Şahin, Serpil (2011-12-01) The inappropriate immune response to the certain grain proteins in wheat, barley, rye and possibly oat is called celiac disease. In order to produce gluten-free products, many scientists and manufacturers used flours obtained from different sources such as corn, soy, sorghum, buckwheat and chickpea. Furthermore, ingredients and gums such as emulsifiers, enzymes, dairy products, fibers and hydrocolloids were used to improve functional properties of gluten-free products. Chestnut flour can be a good alternati...
GLUTEN-FREE SOURDOUGH BREAD PREPARED WITH CHESTNUT AND RICE FLOUR Mert, Ilkem Demirkesen; Campanella, Osvaldo H.; Şümnü, Servet Gülüm; Şahin, Serpil (2014-05-09) In order to meet the rising demand of celiac patients for high quality and healthier products, the old biotechnological process, sourdough technology, was applied in gluten-free bread-making. In present study, the effect of addition of different amounts of sourdough (0%, 20% and 40%, % flour basis) on the rheological behaviour of the gluten-free chestnut-rice dough formulations prepared with chestnut and rice flours as well as on the quality parameters (pH, total titratable acidity (TTA), firmness and volum...

Citation Formats

I. Demirkesen, B. Mert, S. G. Şümnü, and S. Şahin, “Utilization of chestnut flour in gluten-free bread formulations,” JOURNAL OF FOOD ENGINEERING, pp. 329–336, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47093.