1 Mayıs 2016 Dergi makalesi Açık Erişim

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

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        "affiliation": "Ege \u00dcniversitesi", 
        "name": "Turkut, Gulsum Merve"
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        "affiliation": "Ege \u00dcniversitesi", 
        "name": "Cakmak, Hulya", 
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      {
        "affiliation": "Ege \u00dcniversitesi", 
        "name": "Kumcuoglu, Seher"
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        "affiliation": "Ege \u00dcniversitesi", 
        "name": "Tavman, Sebnem"
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    "description": "<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>", 
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    "science_branches": [
      "Teknik Bilimler > G\u0131da M\u00fchendisli\u011fi > G\u0131da Bilimleri", 
      "Teknik Bilimler > G\u0131da M\u00fchendisli\u011fi > G\u0131da Teknolojisi"
    ], 
    "title": "Effect of quinoa flour on gluten-free bread batter rheology and bread quality"
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