Sürdürülebilir Kalkınma Amaçları

• 2

Yazarlar

• Cavus, M.(1)
• Ceylan, M.M.(1)
• Kahyaoglu, Talip(1)
• Toker, O.S.(1)
• Tunç, Merve T.(1)
• Yildiz, Ö.(1)
• Yurt, B.(1)
• Yüksel, F.(1)

• MakaleAçık Erişim2017/r/gumushane/15314
  Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: Effect of ascorbic acid concentration

  Yildiz, Ö.; Toker, O.S.; Yüksel, F.; Cavus, M.; Ceylan, M.M.; Yurt, B.

  In the present study, the effect of ascorbic acid addition on the pasting properties of several gluten-free flours, namely buckwheat, maize and rice flours, and textural properties of their gels were also investigated. Pasting curves of control flour and 10 mg/kg ascorbic acid-including flour were found to be very similar to each other. However, higher levels of ascorbic acid significantly influenced the magnitude of all pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Regarding textural properties specifying machinability of the doughs, ascorbic acid addition also generally influenced textural characteristics such as hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience parameters of the samples. According to the results, the ascorbic acid level to be used with the gluten-free flour should be adjusted carefully with regard to pasting and textural parameters. Ascorbic acid addition level directly affected the quality of the end products, determining consumer preference.

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• MakaleYalnız künye2016/r/gumushane/15333
  Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums

  Tunç, Merve T.; Kahyaoglu, Talip

  Defatted hazelnut flour (DHF) in different levels (5%, 10% and 15%) of locust bean, guar and xanthan gum were added in rice-based gluten-free formulations to improve rheological properties of dough and baking properties of bread. The rheological characteristics of dough samples were determined by steady flow curves and dynamic tests. The baking properties of breads were evaluated by specific volume, Textural Profile Analysis (TPA) parameters and color values. The rheological measurements showed that all gluten-free dough had pseudoplastic behavior. Specific volume values of breads ranged from 2.20 to 2.83cm3/g. Gum addition enhanced the specific volume of gluten-free breads. Hardness values of gluten-free breads ranged from 1,069.80 to 3,135.88 g and DHF addition of gluten-free formulations caused significant decrease of the hardness values of breads (p < 0.05). DHF addition in gluten-free formulations made bread crumb darker than bread without DHF and gum. DHF addition also increased a and b values of gluten-free bread's crumb.

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