Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums
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Merve T. Tunç
Abstract
Defatted hazelnut flour (DHF) in different levels (5 %, 10 % and 15 %) of locust bean, guar and xanthan gum were added in rice-based gluten-free formulations to improve rheological properties of dough and baking properties of bread. The rheological characteristics of dough samples were determined by steady flow curves and dynamic tests. The baking properties of breads were evaluated by specific volume, Textural Profile Analysis (TPA) parameters and color values. The rheological measurements showed that all gluten-free dough had pseudoplastic behavior. Specific volume values of breads ranged from 2.20 to 2.83 cm3/g. Gum addition enhanced the specific volume of gluten-free breads. Hardness values of gluten-free breads ranged from 1,069.80 to 3,135.88 g and DHF addition of gluten-free formulations caused significant decrease of the hardness values of breads (p < 0.05). DHF addition in gluten-free formulations made bread crumb darker than bread without DHF and gum. DHF addition also increased a and b values of gluten-free bread’s crumb.
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©2016 by De Gruyter
Articles in the same Issue
- Frontmatter
- Research Articles
- Relationships of Image Texture Properties with Chewing Activity and Mechanical Properties during Mastication of Bread
- Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection
- Purification and Characterization of Angiotensin-I Converting Enzyme Inhibitory Peptides from Prickly Ash (Zanthoxylum bungeanum Maxim) Seed Protein Hydrolysates
- Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums
- Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality
- Effect of Type of Plasticizers on Mechanical and Water Barrier Properties of Transglutaminase Cross-Linked Zein–Oleic Acid Composite Films
- Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee
- Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures
- Influence of Different Drying Methods on Drying Characteristics, Carotenoids, Chemical and Physical Properties of Gac Fruit Pulp (Momordica cochinchinensis L.)
- Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour
Articles in the same Issue
- Frontmatter
- Research Articles
- Relationships of Image Texture Properties with Chewing Activity and Mechanical Properties during Mastication of Bread
- Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection
- Purification and Characterization of Angiotensin-I Converting Enzyme Inhibitory Peptides from Prickly Ash (Zanthoxylum bungeanum Maxim) Seed Protein Hydrolysates
- Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums
- Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality
- Effect of Type of Plasticizers on Mechanical and Water Barrier Properties of Transglutaminase Cross-Linked Zein–Oleic Acid Composite Films
- Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee
- Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures
- Influence of Different Drying Methods on Drying Characteristics, Carotenoids, Chemical and Physical Properties of Gac Fruit Pulp (Momordica cochinchinensis L.)
- Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour
