naa a22 4500 510725740 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0712-6 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0712-6 Quality of Gluten-Free Bread Formulations Baked in Different Ovens [Elektronische Daten] [Ilkem Demirkesen, Gulum Sumnu, Serpil Sahin] 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. Springer Science+Business Media, LLC, 2011 Infrared-microwave combination baking nationallicence Tigernut flour nationallicence Rice flour nationallicence Gluten-free bread nationallicence Gelatinization nationallicence DSC nationallicence Demirkesen Ilkem Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut Sahin Serpil Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 746-753 1935-5130 6:3<746 2013 6 11947 https://doi.org/10.1007/s11947-011-0712-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0712-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Demirkesen Ilkem Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Sahin Serpil Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 746-753 1935-5130 6:3<746 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer