Development of gluten-free wafer sheet formulations

MERT S., ŞAHİN S., Sumnu G.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.63, no.2, pp.1121-1127, 2015 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 63 Issue: 2
  • Publication Date: 2015
  • Doi Number: 10.1016/j.lwt.2015.04.035
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1121-1127
  • Keywords: Buckwheat flour, Chestnut flour, Corn flour, Rice flour, Wafer sheet, FREE BREAD, RICE FLOUR, BUCKWHEAT FLOUR, QUALITY, CHESTNUT, STARCH
  • Middle East Technical University Affiliated: Yes


The main objective of this study was to develop gluten-free wafer sheet formulations by replacing rice flour partially with different gluten-free flours at different ratios. Rice-corn flour blends, rice-buckwheat flour blends and rice-chestnut flour blends with different ratios (80:20, 60:40, 40:60) were used in the experiments in order to find the higher quality and more nutritional gluten-free wafer sheet formulations. As a control, wafer sheet samples containing only rice flour and only wheat flour were used. Rheological properties of batters and color and texture of wafer sheets were determined. In the theological analyses, it was observed that Power law model was suitable to explain the flow behavior of all samples. Among these samples rice and buckwheat flour containing sample at a ratio of 60:40 had the closest value of consistency and flow behavior index to wheat flour containing sample. In texture analyses, samples containing only rice flour and all the samples with corn flours had harder texture compared to the other samples. In the color analyses of wafer sheets, the effects of natural color of the flours were clearly observed. (C) 2015 Elsevier Ltd. All rights reserved.