TY  - JOUR
T1  - THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES
TT  - FARKLI UN BİLEŞİMLERİNİN TERMAL ÖZELLİKLERİ İLE GLİSEMİK İNDEKS DEĞERLERİNİN BELİRLENMESİ VE GLUTENSİZ EKMEK YAPIMINDAKİ PERFORMANSLARI
AU  - Şahin Nadeem, Hilal
AU  - Yıldırım, Aslı
PY  - 2019
DA  - February
DO  - 10.15237/gida.GD18105
JF  - Gıda
JO  - The Journal of Food
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 143
EP  - 152
VL  - 44
IS  - 1
LA  - en
AB  - This study aimed to investigatethermal properties and estimated glycemic index of various gluten-free flours(rice, chestnut, chickpea and bean). Gluten-free bread was prepared by mixingchestnut, chickpea and bean flours with rice flour at different ratio (0:100,25:75, 50:50) using straight dough bread making process. Bean flour reflectedthe lower estimated glycemic index as compared to the other gluten-free flours.The chestnut-rice flour (50:50) bread exhibitedthe highest texture firmness after 8 days of storage, followed by the riceflour bread. Chestnut-rice flour (25:75) bread was the swellestcomparatively. Future studies may be focused on developing the sensorialcharacteristics of gluten-free breads prepared from chickpea and bean flours.
KW  - chestnut flour
KW  - chickpea flour
KW  - Bean flour
KW  - gluten-free
KW  - estimated glycemic index
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UR  - https://doi.org/10.15237/gida.GD18105
L1  - https://dergipark.org.tr/en/download/article-file/652119
ER  -