İsmail Sait Doğan

Grape seed as a functional food ingredient in bread-making

The objective of this study was to determine the effects of grape seed (GS) on the rheological and bread-making properties, antioxidant activity and phenolic composition of bread. Wheat flour was replaced with GS at levels of 2.5%, 5.0% and 7.5%. GS increased the dough development time at a level of 5.0% but did not change it at levels of 2.5% and 7.5%. The dough stability value increased from 6.4 to 12.3 min with the increase of GS content from 0% to 7.5%. Mixing tolerance index decreased from 41.1 to 6.4 Brabender Units Equivalent. Extensibility of dough containing GS was higher than that of the control dough. The antioxidant activities of the bread increased significantly with the increased GS substitution. Gallic acid and catechin content increased in the bread containing GS. It was concluded that GS could be added to the formulae to improve functionality of the bread.

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

Abstract In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.

Multiple response optimisations for the development of reduced-fat cake

Optimisation is especially important for those professionals involved in the early stages of product development. In this study, multiple response optimisations by using the desirability function (DF) and utilising superimposed contour diagrams were used for the development of low-fat layer cake. The DF is responsible for modelling the multi-response statistical problem. Cakes were prepared with N-Flate formula (8–16%), PaselliSA2 formula (potato maltodextrins (20–40%), monoand diglycerides (MDGs) and propylene glycol monoesters (PGMEs, 2–6%)) and carboxymethyl cellulose (CMC) formula ((1–2%), MDG and PGME (2–6%)). Cake volume, crust and crumb properties were simultaneously optimised. The best factor combinations for each factor were identified to maximise cake volume, crust and crumb properties. The maximised and improved responses were obtained as follows: 9% for N-Flate, 22.5% for Paselli and 1.1% CMC. The composite desirability values of the responses were 0.953, 0.942 and 0.946 for cakes formulated with N-Flate, Paselli and CMC, respectively. It was concluded that response surface methodology and multiple response optimisation could be successfully used to design and optimise low-fat cake formulations with desirable cake properties.

Determination of Stickiness Values of Different Flour Combinations

Abstract Throughout the process of bakery production, dough stickiness is a widespread problem and is influenced by many factors. Reliable, quick and quantitative methods are needed for measurement of dough stickiness in baking industry. In this study, three different flours were used (F1, F2 and F3) and 12% wheat starch and 2% vital gluten were added to those flours to widen protein content of each flour sample. Stickiness values of prepared doughs were measured using SMS/Chen-Hoseney unit at different resting times (0, 20 and 40 mins). Stickiness (g), work of adhesion (g.s) and dough strength/cohesivenes (mm) values were measured for comparison. Obtained data from dough with F1 was significantly different from other flours (P<0.05). Protein content and resting time have changed dough stickiness value. A positive relationship was found between farinograph water absorption and dough stickiness of flour. Stickiness value increased with water uptake of flour.

Optimization of corn, rice and buckwheat formulations for gluten-free wafer production

Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and buckwheat flours, xanthan and guar gum blend as an alternative product for celiac sufferers. Wafer sheet attributes and textural properties were investigated. Considering all wafer sheet properties in gluten-free formulas, better results were obtained by using 163.5% water, 0.5% guar and 0.1% xanthan in corn formula; 173.3% water, 0.45% guar and 0.15% xanthan gum in rice formula; 176% water, 0.1% guar and 0.5% xanthan gum in buckwheat formula. Average desirability values in gluten-free formulas were between 0.86 and 0.91 indicating they had similar visual and textural profiles to control sheet made with wheat flour.