Effects of different flour, gum and protein types on quality of gluten-free cakes

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Tezin Türü: Yüksek Lisans

Tezin Yürütüldüğü Kurum: Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye

Tezin Onay Tarihi: 2016

Öğrenci: EDA BERK

Eş Danışman: SERVET GÜLÜM ŞÜMNÜ, SERPİL ŞAHİN

Özet:

The main objective of this study was to investigate the influence of flour type, concentration, gum/protein type on rheological, physical and morphological behavior of gluten free cake batter, and to study impact of them on cake quality. In the first part of the study, the effects of partial replacement of rice flour with buckwheat flour, or carob bean flour at different concentrations (10%, 20%, 30%), and addition of different types of gums (xanthan gum, guar gum), or proteins (soy protein and whey protein) on rheological properties, and morphological characteristics of gluten free cake batters were analyzed. In the second part of the study, quality of cakes (weight loss, porosity, specific volume, hardness, color and image analysis) were investigated. Power law model was found to be the most suitable model to express flow behavior of cake batters. Flour type and concentration were the main factors that affected apparent viscosity. Gum containing batters exhibited higher apparent viscosities. Low specific gravity and more homogenous distribution of gas bubbles were observed in whey protein added batter samples. Increasing flour concentration decreased moisture loss, porosity and specific volume of cakes. On the other hand, it increased hardness value. Whey protein added cakes had the highest quality (high porosity, high specific volume, and low hardness). On the other hand, cakes containing guar gum had the most unacceptable quality. Higher quality could be achieved when cakes were formulated with buckwheat flour rather than carob bean flour. As a result, cakes prepared with 10% buckwheat flour and whey protein can be recommended to be used in gluten free cakes.