Quality of Gluten-Free Bread Formulations Baked in Different Ovens

Demirkesen I., ŞÜMNÜ S. G., ŞAHİN S.

FOOD AND BIOPROCESS TECHNOLOGY, vol.6, no.3, pp.746-753, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 3
  • Publication Date: 2013
  • Doi Number: 10.1007/s11947-011-0712-6
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.746-753
  • Keywords: Infrared-microwave combination baking, Tigernut flour, Rice flour, Gluten-free bread, Gelatinization, DSC, MICROWAVE, FLOUR, BAKING, FIBER
  • Middle East Technical University Affiliated: Yes


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.