The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

ŞÜMNÜ S. G., Koksel F., ŞAHİN S., BAŞMAN A., Meda V.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.45, sa.1, ss.87-93, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 1
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1111/j.1365-2621.2009.02107.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.87-93
  • Anahtar Kelimeler: Cake, gum, infrared, microwave, rice flour, RHEOLOGICAL PROPERTIES, QUALITY CHARACTERISTICS, BREAD, MICROWAVE, STARCH, BAKING, FLOUR, DOUGH, TRANSGLUTAMINASE, HYDROCOLLOIDS
  • Hacettepe Üniversitesi Adresli: Evet

Özet

P>The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW-IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 +/- 2 degrees C for 120 h. Xanthan-guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten-free cakes.