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Quality of Gluten-Free Bread Formulations Baked in Different Ovens

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An Erratum to this article was published on 21 April 2013

Abstract

The objective of this study was to determine the effects of different tigernut flour/rice flour ratios (0:100, 5:95, 10:90, 15:85, 20:80, and 25:75) on quality of gluten-free bread formulations baked in infrared–microwave combination and conventional ovens. The degrees of the starch gelatinization of breads baked in different ovens were also compared. Conventionally baked breads prepared with tigernut flour/rice flour ratio of 10:90 and the infrared–microwave combination-baked breads prepared with tigernut/rice flour ratio of 20:80 had the most acceptable firmness and specific volume values. These breads had also similar color. Tigernut flour had significantly higher gelatinization temperatures and lower gelatinization enthalpy (ΔHg) values than rice flour (p ≤ 0.05). As rice flour was replaced with tigernut flour, lower ΔHg values were observed in dough samples. Breads baked in both conventional and combination oven had sufficient starch gelatinization degrees ranging from 91% to 94% and from 84% to 85%, respectively.

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Acknowledgments

This research was supported by BAP-08-11-DPT.2002 K 120510 (METU, Ankara, Turkey). We would like to thank Prof. Dr. Musa Ozcan and Ankara Halk Ekmek Fabrikasi (Ankara, Turkey) for supplying tigernuts and emulsifier DATEM, respectively. We would like to thank Prof. Dr. Ferhunde Sahbaz and Ilknur Gonenc for their support with DSC measurement.

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Authors and Affiliations

  1. Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey

    Ilkem Demirkesen, Gulum Sumnu & Serpil Sahin

  2. Department of Food Engineering, On Dokuz Mayis University, 55139, Samsun, Turkey

    Ilkem Demirkesen

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  1. Ilkem Demirkesen
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  2. Gulum Sumnu
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  3. Serpil Sahin
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Correspondence to Gulum Sumnu.

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Demirkesen, I., Sumnu, G. & Sahin, S. Quality of Gluten-Free Bread Formulations Baked in Different Ovens. Food Bioprocess Technol 6, 746–753 (2013). https://doi.org/10.1007/s11947-011-0712-6

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  • DOI: https://doi.org/10.1007/s11947-011-0712-6

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