1 Mayıs 2016 Dergi makalesi Açık Erişim

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

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{
  "@context": "https://schema.org/", 
  "@id": 274398, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Ege \u00dcniversitesi", 
      "name": "Turkut, Gulsum Merve"
    }, 
    {
      "@id": "https://orcid.org/0000-0002-4936-939X", 
      "@type": "Person", 
      "affiliation": "Ege \u00dcniversitesi", 
      "name": "Cakmak, Hulya"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ege \u00dcniversitesi", 
      "name": "Kumcuoglu, Seher"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ege \u00dcniversitesi", 
      "name": "Tavman, Sebnem"
    }
  ], 
  "datePublished": "2016-05-01", 
  "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>", 
  "headline": "Effect of quinoa flour on gluten-free bread batter rheology and bread quality", 
  "identifier": 274398, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "https://creativecommons.org/licenses/by-nc/4.0/", 
  "name": "Effect of quinoa flour on gluten-free bread batter rheology and bread quality", 
  "url": "https://aperta.ulakbim.gov.tr/record/274398"
}