Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality

Basit Öğe Kaydı
dc.contributor.authorUcok, G.
dc.contributor.authorHayta, M.
dc.date.accessioned2024-02-23T14:37:28Z
dc.date.available2024-02-23T14:37:28Z
dc.date.issued2015
dc.departmentNEÜen_US
dc.description.abstractToday, the consumers suffering from celiac disease have increasingly been demanding high quality and health beneficial bakery products. The bakery industry, therefore, needs scientific data regarding dough properties and final product quality for gluten-free formulations. In this study the effects of rice sourdough on gluten-free bread quality were examined. A gluten-free bread formulation was prepared based on rice flour and corn starch along with different levels (10, 20, and 30%) of rice sourdough. In all cases, the value of elastic modulus, G', was higher than that of the viscous modulus, G ''. Bread volumes were negatively affected by the addition of sourdough. The textural hardness value increased as a result of storage in all bread samples, but sourdough addition resulted in a decrease in hardness values of the bread samples on the first and third days of the storage. During storage, the springiness and cohesiveness values decreased whereas the chewiness values increased. As a result of storage, the colour of the crust was lightened, and the redness and yellowness values decreased. The results of the study suggest that the use of sourdough is beneficial in prolonging the shelf-life of rice flour-based gluten-free bread.en_US
dc.description.sponsorshipOffice of Scientific Research Projects of Erciyes University [FBY-11-3535]en_US
dc.description.sponsorshipThis study was supported financially by the Office of Scientific Research Projects of Erciyes University under grant number FBY-11-3535. We are also grateful to English Editing Office of Erciyes University for revising the English usage.en_US
dc.identifier.doi10.3920/QAS2014.0440
dc.identifier.endpage649en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84945895807en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage643en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2014.0440
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16120
dc.identifier.volume7en_US
dc.identifier.wosWOS:000359701800008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCeliac Diseaseen_US
dc.subjectGluten-Freeen_US
dc.subjectTexture Profile Analysisen_US
dc.subjectDynamic Rheologyen_US
dc.subjectRice Flouren_US
dc.titleEffect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread qualityen_US
dc.typeArticleen_US

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