1 Mayıs 2016 Dergi makalesi Açık Erişim

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

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/274398</identifier>
  <creators>
    <creator>
      <creatorName>Turkut, Gulsum Merve</creatorName>
      <givenName>Gulsum Merve</givenName>
      <familyName>Turkut</familyName>
      <affiliation>Ege Üniversitesi</affiliation>
    </creator>
    <creator>
      <creatorName>Cakmak, Hulya</creatorName>
      <givenName>Hulya</givenName>
      <familyName>Cakmak</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-4936-939X</nameIdentifier>
      <affiliation>Ege Üniversitesi</affiliation>
    </creator>
    <creator>
      <creatorName>Kumcuoglu, Seher</creatorName>
      <givenName>Seher</givenName>
      <familyName>Kumcuoglu</familyName>
      <affiliation>Ege Üniversitesi</affiliation>
    </creator>
    <creator>
      <creatorName>Tavman, Sebnem</creatorName>
      <givenName>Sebnem</givenName>
      <familyName>Tavman</familyName>
      <affiliation>Ege Üniversitesi</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Effect Of Quinoa Flour On Gluten-Free Bread Batter Rheology And Bread Quality</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2016</publicationYear>
  <dates>
    <date dateType="Issued">2016-05-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/274398</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.jcs.2016.03.005</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="https://creativecommons.org/licenses/by-nc/4.0/">Creative Commons Attribution-NonCommercial</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;A new gluten-free bread formulations composed of quinoa, &lt;a href="https://www.sciencedirect.com/topics/food-science/buckwheat"&gt;buckwheat&lt;/a&gt;, rice flour and potato starch were developed in the present study. &lt;a href="https://www.sciencedirect.com/topics/food-science/rheological-property"&gt;Rheological characteristics&lt;/a&gt; of the bread batter with increasing amount of quinoa were determined; storage (G&amp;prime;) and loss modulus (G&amp;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 &lt;a href="https://www.sciencedirect.com/topics/food-science/sensory-properties"&gt;sensory properties&lt;/a&gt; were determined. All batter formulations independent of the quinoa amount exhibited pseudoplastic behavior, and G&amp;prime; values were found to be higher than G&amp;Prime; values in expressing the solid like characteristics of the batter. Amount of &lt;a href="https://www.sciencedirect.com/topics/food-science/quinoa-flour"&gt;quinoa flour&lt;/a&gt; addition did not present significant difference on bake loss%, specific volume and protein content (&lt;em&gt;p&lt;/em&gt;&amp;gt;0.05); however, 25% &lt;a href="https://www.sciencedirect.com/topics/food-science/quinoa-flour"&gt;quinoa flour&lt;/a&gt; bread displayed better results with its higher sensory scores and softer texture. Quinoa and &lt;a href="https://www.sciencedirect.com/topics/food-science/buckwheat-flour"&gt;buckwheat flour&lt;/a&gt; mixture therefore will be a good alternative for conventional gluten-free bread formulations.&lt;/p&gt;</description>
  </descriptions>
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