Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi

Abstract

Bu çalışmada pirinç unu ve keçiboynuzu unu kullanılarak glütensiz kek üretiminde kullanılacak un formülasyonları geliştirilmiş ve ürün özellikleri analiz edilmiştir. Unlar %100 keçiboynuzu unu (K100), %100 pirinç unu (P100), %25 keçiboynuzu ve %75 pirinç unu (K25P75), %50 keçiboynuzu ve %50 pirinç unu (K50P50) ve %75 keçiboynuzu ve %25 pirinç unu (K75P25) şeklinde hazırlanmıştır. Çalışma kapsamında un karışımlarının toz ürün ve akış özellikleri, kek hamurlarının dinamik reolojik ölçümleri, keklerin renk özellikleri, fiziksel değerlendirmeleri, pişirme verimleri ve tekstürel özellikleri belirlenmiştir. Un formülasyonlarının analiz sonuçlarını etkilediği, karışım unlar ile hazırlanan keklerin daha az ufalanan ürünler olduğu belirlenmiştir. K75P25 örneği ise en verimli ve esnek kek üretimini sağlamıştır.

Keywords

• keçiboynuzu unu
• pirinç unu
• glütensiz
• kek
• toz akış
• tekstür

Determination of Textural Properties and Quality Parameters of Gluten-Free Cakes Enriched with Carob Flour

Abstract

In this study, flour formulations to be used in gluten-free cake production were developed using rice flour and carob flour, and product properties were analyzed. Flours were prepared as 100% carob flour (K100), 100% rice flour (P100), 25% carob and 75% rice flour (K25P75), 50% carob and 50% rice flour (K50P50) and 75% carob and 25% rice flour (K75P25). Within the scope of the study, powder flow properties of flour mixtures, dynamic rheological measurements of cake batter, color properties, physical evaluation, cooking efficiency and textural properties of cakes were determined. It was determined that flour formulations affected the analysis results, and cakes prepared with mixed flours were less crumbly products. The a* values of the gluten-free cakes were determined in the range of 1.16-17.49 in the crust color, and in the range of 1.70-10.38 in the inner color. The baking efficiency value of the K75P25 sample was 81.15%, and it provided the most efficient and flexible cake production.

Keywords

• carob flour
• rice flour
• gluten-free
• cake
• powder flow
• texture

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