Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Usage of carob bean flour in gluten free cakes
Date
2017-01-01
Author
Berk, Eda
Sumnu, Gulum
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
101
views
0
downloads
Cite This
URI
https://hdl.handle.net/11511/57624
Journal
Chemical Engineering Transactions
DOI
https://doi.org/10.3303/cet1757319
Collections
Department of Food Engineering, Article
Suggestions
OpenMETU
Core
Usage of carob bean flour in gluten free cakes
Yıldız, Eda; Şümnü, Servet Gülüm; Şahin, Serpil (2017-07-17)
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...
Use of polydextrose as a sugar- and fat- replacer in high-ratio cakes
Koçer, Dilek; Katnaş, Zeynep; Bayındırlı, Alev; Department of Food Engineering (1999)
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 ...
Utilization of inulin as fat replacer in cake and mayonnaise
Farahmand, Saba; Mert, Behiç; Department of Food Engineering (2014)
The objective of this study was to analyze microfluidized and non-microfluidized inulin and their effects on rheology, texture, quality, staling of cake and rheology of mayonnaise as fat replacer. In the first part of the study, the effects of microfluidized and non-microfluidized inulin emulsion on rheological properties of cake batter and mayonnaise were evaluated. Inulin emulsions with concentrations of 15%, 22.5% and 30% (w/w) were used to replace 25%, 50%, 75% of oil in cake samples. In mayonnaise samp...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
E. Berk, G. Sumnu, and S. Şahin, “Usage of carob bean flour in gluten free cakes,”
Chemical Engineering Transactions
, pp. 1909–1914, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/57624.