Thesis Type: Postgraduate
Institution Of The Thesis: Orta Doğu Teknik Üniversitesi, Faculty of Engineering, Department of Food Engineering, Turkey
Approval Date: 2009
Student: HAVVA FİLİZ KÖKSEL
Co-Supervisor: SERPİL ŞAHİN, SERVET GÜLÜM ŞÜMNÜAbstract:
The objective of this study was to determine the effects of different gums, gum concentrations and their combination on quality and staling of gluten free cakes baked in microwave-infrared combination oven and conventional oven. In the first part of the study, the effects of different gums (xanthan and guar gum) at different concentrations (0.3%, 0.6% and 1.0%) and their blend on quality of gluten free cakes baked in microwave-infrared combination and conventional oven were investigated. The gelatinization properties of the cakes were also investigated. Among different gums, xanthan-guar gum blend addition to the cake formulation improved cake quality with increasing specific volume as well as decreasing weight loss and crumb hardness values for both types of baking methods. Gum blend addition also improved the cake acceptability in terms of texture, taste and the crust color of the cakes. The gelatinization degrees of cakes were found to decrease as the gum concentration increased, for both types of ovens. In the second part of the study it was focused on effects of different gums, gum concentrations and storage times on staling of cakes. Addition of gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes for both types of ovens and slowed down staling for 2 and 3 days for cakes baked in microwave-infrared combination and conventional oven, respectively. In microwave-infrared combination oven, it was possible to produce gluten-free cakes with similar quality with the conventionally baked ones even in a 75% shorter baking time.