1 Mayıs 2016 Dergi makalesi Açık Erişim

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

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    <subfield code="a">&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;</subfield>
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