Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

Turabi, Elif; Şumnu, Gülüm; Şahin, Serpil

doi:10.1016/j.foodhyd.2006.11.016

Cited by 218 publications

(199 citation statements)

References 26 publications

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“…3 to evaluate its flow behavior (Sakiyan et al 2004;Salvador et al 2003;Turabi et al 2008) in terms of consistency index K (Pa·s n ) and the flow behavior index n.…”

Section: Batter Density and Rheologymentioning

confidence: 99%

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Tan

Chin

Yusof

et al. 2014

Food Bioprocess Technol

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Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.

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“…3 to evaluate its flow behavior (Sakiyan et al 2004;Salvador et al 2003;Turabi et al 2008) in terms of consistency index K (Pa·s n ) and the flow behavior index n.…”

Section: Batter Density and Rheologymentioning

confidence: 99%

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Tan

Chin

Yusof

et al. 2014

Food Bioprocess Technol

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show abstract

“…Moreover, conveys to the application of stabilizers, especially the gums, in various bakery products and pasta with improvements in aspects such as texture, volume and shelf life (TUBARI et al, 2008;VERNAZA & CHANG, 2012;RAMOS et al, 2012) thus it becomes feasible to study the application of this stabilizer also in cheese breads.…”

Section: Introductionmentioning

confidence: 99%

Modified starches or stabilizers in preparation of cheese bread

et al. 2014

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“…The disease is caused by consuming of prolamine contained in the gluten protein complex in some cereals such as wheat, barley, rye, oat, etc. These are used frequently in the diet (Gallagher et al 2004;Ciclitira et al 2005;Turabi et al 2008). Alone method for the Celiac patients is giving a gluten-free diet (Katina et al 2005;Gobbetti et al 2007).…”

Section: Introductionmentioning

confidence: 99%

“…caused by cereal consumption and secondly because -based on recent surveys -70% of the people on gluten-free diet believe that it is a healthy lifestyle choice or because it is trendy. Although there are currently various alternative ready-toeat products for the purpose of meeting the nutritional requirements of the Celiac patients, especially those Celiac patients who live in the rural areas have serious troubles as these products are expensive and they are not easily accessible everywhere (Turabi et al 2008;O'neill 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Those are made of intermediate products originated from wheat and determine the quality of such products (Shewry et al 1997). Manufacturing other products, particularly bread making using some food additives as a substitute for gluten is considered among the matters that have been significantly emphasized by the food science and technology in recent years (Farrell and Kelly 2001;Turabi et al 2008;Sciarini et al 2010;Torbica et al 2010). It was reported for gluten-free food that finished products with improved quality can be manufactured using modified starches, hydrocolloids, some herbal and animal protein sources and surfactants (Gallagher et al 2004;Yaseen et al 2005;Marco and Rosell 2008;Demirkesen et al 2014) and that especially hydrocolloids can be successfully employed in manufacturing gluten-free bakery products to meet the functions of gluten to some extent (Lazaridou et al 2007).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread

Dizlek

Özer

2016

Cereal Research Communications

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In this study, the effects of 18 different additive formulas constituted with xanthan and hydroxypropylmethylcellulose (HPMC) gums (hydrocolloids) were examined in the manufacture of corn starch based gluten-free bread. The additives used as alone or in combinations in the bread manufacture. It was also added with mono-and diglyceride based gel preparations and diacetyl tartaric acid esters of mono-and diglycerides for improving glutenfree bread characteristics. The volumes and softness of the breads have been measured as maximum when HPMC was used alone in increasing order from 1 to 2%. While HPMC gum improved the volume and softness of bread more than Xanthan gum, Xanthan gum improved the grain structure of crumb more than HPMC. In general, these hydrocolloids gave a good quality of bread in terms of moisture content, grain structure and Neumann baking coefficient values, when they were used with combinations rather than being used individually. Addition of surfactant to all combinations always enhanced the grain structure of bread. In contrast, it either worsened or did not change the volume and softness of the bread.

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Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

Cited by 218 publications

References 26 publications

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Modified starches or stabilizers in preparation of cheese bread

The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread

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