Bozdogan Neslihan, Kumcuoglu Seher, Tavman Sebnem
1Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100 Bornova, Izmir, Turkey.
2Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey.
J Food Sci Technol. 2019 Feb;56(2):683-694. doi: 10.1007/s13197-018-3523-1. Epub 2018 Nov 29.
This study aimed to determine the influence of substituting rice flour and potato starch with quinoa flour at different levels on the rheological properties of batters and physical, chemical properties and quality parameters of gluten-free cakes. Substituting rice flour and potato starch with quinoa flour resulted in an increase in the batter density. Rheological analysis showed that, Power Law model is the most suitable model to represent the flow behavior of cake batters and the batters exhibited solid-like behavior with the exception of the sample without quinoa flour. Also elastic modulus () and viscous modulus () of the batters increased with quinoa flour substitution in the frequency range of 0.01-10 Hz. In addition to this, according to the temperature sweep test results, quinoa flour addition increased the mechanical strength of the batters. Physical, chemical properties and quality parameters of the cakes were significantly improved by quinoa flour substitution. In general, volume of the cakes increased but hardness values of the cake crumbs decreased with the increase in quinoa flour substitution. The cake, produced with 50% quinoa flour, had the highest scores for both taste and overall acceptability.
本研究旨在确定不同水平的藜麦粉替代米粉和马铃薯淀粉对面糊流变学特性以及无麸质蛋糕的物理、化学性质和品质参数的影响。用藜麦粉替代米粉和马铃薯淀粉会导致面糊密度增加。流变学分析表明，幂律模型是最适合描述蛋糕面糊流动行为的模型，除了不含藜麦粉的样品外，面糊表现出类似固体的行为。此外，在0.01 - 10 Hz的频率范围内，随着藜麦粉替代量的增加，面糊的弹性模量（ ）和粘性模量（ ）也增加。除此之外，根据温度扫描测试结果，添加藜麦粉提高了面糊的机械强度。用藜麦粉替代显著改善了蛋糕的物理、化学性质和品质参数。总体而言，随着藜麦粉替代量的增加，蛋糕体积增大，但蛋糕屑的硬度值降低。用50%藜麦粉制作的蛋糕在口感和总体可接受性方面得分最高。
