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

  • Publication Type: Article / Article
  • Volume: 6 Issue: 3
  • Publication Date: 2013
  • Doi Number: 10.1007/s11947-011-0712-6
  • Journal Name: Food and Bioprocess Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.746-753
  • Keywords: DSC, Gelatinization, Gluten-free bread, Infrared-microwave combination baking, Rice flour, Tigernut flour
  • Ondokuz Mayıs University Affiliated: No

Abstract

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 (ΔHg) values than rice flour (p ≤ 0. 05). As rice flour was replaced with tigernut flour, lower ΔHg 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. © 2011 Springer Science+Business Media, LLC.