Quality of Gluten-Free Bread Formulations Baked in Different Ovens

Demirkesen I., ŞÜMNÜ S. G. , ŞAHİN S.

FOOD AND BIOPROCESS TECHNOLOGY, cilt.6, sa.3, ss.746-753, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 6 Konu: 3
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1007/s11947-011-0712-6
  • Sayfa Sayıları: ss.746-753


The objective of this study was to determine the effects of different tigernut flour/rice flour ratios (0:100, 5:95, 10:90, 15:85, 20:80, and 25:75) on quality of gluten-free bread formulations baked in infrared-microwave combination and conventional ovens. The degrees of the starch gelatinization of breads baked in different ovens were also compared. Conventionally baked breads prepared with tigernut flour/rice flour ratio of 10:90 and the infrared-microwave combination-baked breads prepared with tigernut/rice flour ratio of 20:80 had the most acceptable firmness and specific volume values. These breads had also similar color. Tigernut flour had significantly higher gelatinization temperatures and lower gelatinization enthalpy (Delta H-g) values than rice flour (p a parts per thousand currency signaEuro parts per thousand 0.05). As rice flour was replaced with tigernut flour, lower Delta H-g values were observed in dough samples. Breads baked in both conventional and combination oven had sufficient starch gelatinization degrees ranging from 91% to 94% and from 84% to 85%, respectively.