Investigating the addition of enzymes in gluten-free flours - the effect on pasting and textural properties

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dc.authorid0000-0002-9535-7277
dc.authorid0000-0002-7743-0872
dc.authorid0000-0001-8850-1819
dc.authorid0000-0002-7304-2071
dc.authorscopusid54411196400
dc.authorscopusid36490882100
dc.authorscopusid53878618900
dc.authorscopusid57195323333
dc.authorscopusid7003726198
dc.authorscopusid6508064731
dc.authorwosidÇavuş, mustafa/K-6707-2019
dc.authorwosidToker, Omer Said/M-3991-2019
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.authorwosidyu, wilson/AAC-8459-2021
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorYıldız, Önder
dc.contributor.authorToker, Ömer Said
dc.contributor.authorÇavuş, Mustafa
dc.contributor.authorCeylan, Mehmet Murat
dc.contributor.authorYurt, Bayram
dc.date.accessioned2022-05-11T14:44:54Z
dc.date.available2022-05-11T14:44:54Z
dc.date.issued2016
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractA wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5,10 g/100 kg flour) to investigate the effects on pasting properties of flour and texture profiles of the flour gels. Concerning the pasting properties, fungal amylase enzyme consistently affected the flour properties. Breakdown of complex starch molecules into simpler sugars due to the enzyme activity decreased the overall viscosity parameters (at least trough viscosity by 50%, breakdown viscosity by 80%, final viscosity by 60% and setback viscosity by 67%) during the application of heating, shearing and cooling cycle. Increasing enzyme concentration decreased these values further due to increase in the rate of hydrolysis. Texture profiles of the flour gels showed good relation with pasting properties. Decreasing viscosity of gluten-free gels by enzymes caused reduction in the firmness of the gels. The hardest gel was found as corn flour at the highest amylase enzyme concentration (10 g/100 kg flour). However, the highest springiness, resilience, cohesiveness and adhesiveness value was observed for buckwheat starch gel. (C) 2016 Published by Elsevier Ltd.
dc.identifier.doi10.1016/j.lwt.2016.01.019
dc.identifier.endpage641
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-84959215399
dc.identifier.scopusqualityQ1
dc.identifier.startpage633
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2016.01.019
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9824
dc.identifier.volume69
dc.identifier.wosWOS:000373539500084
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectGel
dc.subjectAdditive
dc.subjectStarch
dc.subjectPasting property
dc.subjectTexture
dc.subjectFree Bread
dc.subjectRice Flour
dc.subjectMicrobial Transglutaminase
dc.subjectRheological Properties
dc.subjectWheat Cultivars
dc.subjectTapioca Starch
dc.subjectBreadmaking
dc.subjectQuality
dc.subjectDough
dc.subjectHydrocolloids
dc.titleInvestigating the addition of enzymes in gluten-free flours - the effect on pasting and textural properties
dc.typeArticle

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