Utilization of chestnut flour in gluten-free cakes

Date

2011-12-01

Author

Demirkesen, Ilkem
Sumnu, Gulum
Şahin, Serpil

Metadata

Show full item record

Item Usage Stats

362
views

0
downloads

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 alternative source because of its nutritional and health benefits. In this study, the effects of chestnut flour in combination with various amounts of rice flour at different ratios (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, and 100:0), three different water levels (120, 150 and 180%) in flour basis and addition of xanthan-guar gum blend and emulsifier DATEM™ mixture (0.5% w/w) in flour basis on quality parameters in terms of specific volume, firmness and color have been studied. Basic cake recipe in percent flour basis contained 80% sugar, 25% shortening, 9% egg white powder, 3% salt and 5% baking powder. Cakes containing only rice flour and chestnut flour without any gum and emulsifier were used as controls. Gluten-free cakes were baked at 180°C for 20 minutes in a convection oven. Higher chestnut: rice flour ratio required higher water level to obtain higher quality. The addition of xanthan-guar blend and DATEM™ mixture resulted in softer and voluminous cakes. Darker crust color was obtained as chestnut flour content in the formulation increased. When all of the formulations were compared, cakes prepared with chestnut: rice flour ratio of 30:70 and 150% water level were the most acceptable.

Subject Keywords

Chestnut flour, Emulsifier, Gum, Rice flour, Gluten-free cake

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84860721660&origin=inward
https://hdl.handle.net/11511/75964

Conference Name

6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management. (18-20 April 2011)

Collections

Department of Food Engineering, Conference / Seminar

Suggestions

OpenMETU
Core

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 ...
EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY 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 ...
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...
Utilization of wheat bran fiber in crackers Şahin, Ezgi; Mert, Behiç; Department of Food Engineering (2011) Dietary fiber is a component in the structure of plants which is an important aspect of diet and nutrition. The demand of fiber has increased significantly, as consumers recognize its health benefits such as reduction of risk of colon cancer, cholesterol lowering affect, regulating blood glucose levels and low calorie intake. Therefore food manufacturers pay more attention to develop new products containing high fiber content. Of all the categories of food products, bakery products are the most common fiber...
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 ...

Citation Formats

I. Demirkesen, G. Sumnu, and S. Şahin, “Utilization of chestnut flour in gluten-free cakes,” Nantes, France, 2011, Accessed: 00, 2021. [Online]. Available: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84860721660&origin=inward.