1 Mayıs 2016 Dergi makalesi Açık Erişim

Turkut, Gulsum Merve; Cakmak, Hulya; Kumcuoglu, Seher; Tavman, Sebnem

Citation Style Language JSON

{
  "DOI": "10.1016/j.jcs.2016.03.005", 
  "abstract": "<p>A new gluten-free bread formulations composed of quinoa, <a href=\"https://www.sciencedirect.com/topics/food-science/buckwheat\">buckwheat</a>, rice flour and potato starch were developed in the present study. <a href=\"https://www.sciencedirect.com/topics/food-science/rheological-property\">Rheological characteristics</a> of the bread batter with increasing amount of quinoa were determined; storage (G&prime;) and loss modulus (G&Prime;) values were also measured for investigation of viscoelastic properties. To evaluate the quality of breads; technological and physical (bake loss %, specific volume, texture, microstructure, color), chemical (protein, moisture, ash) and <a href=\"https://www.sciencedirect.com/topics/food-science/sensory-properties\">sensory properties</a> were determined. All batter formulations independent of the quinoa amount exhibited pseudoplastic behavior, and G&prime; values were found to be higher than G&Prime; values in expressing the solid like characteristics of the batter. Amount of <a href=\"https://www.sciencedirect.com/topics/food-science/quinoa-flour\">quinoa flour</a> addition did not present significant difference on bake loss%, specific volume and protein content (<em>p</em>&gt;0.05); however, 25% <a href=\"https://www.sciencedirect.com/topics/food-science/quinoa-flour\">quinoa flour</a> bread displayed better results with its higher sensory scores and softer texture. Quinoa and <a href=\"https://www.sciencedirect.com/topics/food-science/buckwheat-flour\">buckwheat flour</a> mixture therefore will be a good alternative for conventional gluten-free bread formulations.</p>", 
  "author": [
    {
      "family": "Turkut", 
      "given": " Gulsum Merve"
    }, 
    {
      "family": "Cakmak", 
      "given": " Hulya"
    }, 
    {
      "family": "Kumcuoglu", 
      "given": " Seher"
    }, 
    {
      "family": "Tavman", 
      "given": " Sebnem"
    }
  ], 
  "id": "274398", 
  "issued": {
    "date-parts": [
      [
        2016, 
        5, 
        1
      ]
    ]
  }, 
  "title": "Effect of quinoa flour on gluten-free bread batter rheology and bread quality", 
  "type": "article-journal"
}