Akademik Veri Yönetim Sistemi
Tezin Türü: Yüksek Lisans
Tezin Yürütüldüğü Kurum: Orta Doğu Teknik Üniversitesi, Türkiye
Tezin Onay Tarihi: 2014
Tezin Dili: İngilizce
Öğrenci: Selen Mert
Eş Danışman: SERVET GÜLÜM ŞÜMNÜ, SERPİL ŞAHİN
Özet:Lifelong gluten-free diet is essential for patients having celiac disease. Since wheat flour contains gluten, it is necessary to replace wheat flour with other types of gluten-free flours. Rice flour is commonly used in gluten-free baked products as an alternative to wheat flour. 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 rheological analyses, it was observed that Power law model was suitable to explain the flow behavior of all samples. Among these samples buckwheat flour containing sample (60:40 RF:BF) 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. According to quality, the best formulation for gluten-free wafer sheets was obtained by flour blend containing rice and buckwheat flour at a ratio of 60:40.