Usage of carob bean flour in gluten free cakes

Date

2017-07-17

Author

Yıldız, Eda
Şümnü, Servet Gülüm
Şahin, Serpil

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https://hdl.handle.net/11511/73010

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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

E. Yıldız, S. G. Şümnü, and S. Şahin, “Usage of carob bean flour in gluten free cakes,” 2017, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/73010.