Mikrodalga-kızıl ötesi fırında pişirilmek üzere fonksiyonel keklerin geliştirilmesi.

The main objective of this study was to develop functional cake formulations to be baked in the microwave-infrared (MW-IR) combination oven by using legume flours. It was also aimed to compare quality of legume cakes baked in MW-IR oven with conventional oven. For this reason, oven type (conventional and microwave-infrared combination oven), baking time (4, 4.5 and 5 minutes), legume flour type (lentil, chickpea and pea) and legume flour concentration (10%, 20%, and 30%) were selected as independent variables. As a control, wheat cakes were used. Weight loss, specific volume, porosity, texture, color, gelatinization degree, macro and micro-structure of cakes were determined. MW-IR baked cakes had higher specific volume, porosity, weight loss and crust color change and lower hardness values than conventionally baked cakes. Cakes baked in MW-IR oven gelatinized less than those baked in conventional oven. Pore area fractions of MW-IR baked cakes were higher than conventionally baked cakes. Larger pores of microwave-infrared baked cakes were also observed in Scanning Electron Microscope (SEM) images. Cakes with high quality can be obtained by replacing 10% of wheat flour with legume flour. Legume flour type did not affect the weight loss, crust and color change of cakes baked in MW-IR for 4 min. Pea flour giving the hardest structure, lowest specific volume, porosity and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea cakes had the softest structure, highest specific volume and porosity showing that lentil and chickpea flour can be used to produce functional cakes.M.S. - Master of Scienc

Effects of legume flours on batter rheology and cake physical quality

Legumes are good sources of proteins, carbohydrates, dietary fibers and minerals. Therefore, legume flours can be a good choice to obtain functional foods. The aim of this study is to examine the effect of legume flours (lentil, chickpea and pea) on rheological properties of cake batter and quality of legume cakes. Wheat flour was replaced partially (20 and 30%) by lentil, chickpea and pea flour to develop legume cake formulations. As quality parameters, weight loss, specific volume, hardness and color were investigated. Rheological characteristics of batters were modeled by Power law. Chickpea and pea flours with 30% concentration had the highest consistency index. Legume flour containing cakes had lower weight loss than control cakes which was related with legume flour's strong water binding capacity. Correlated with rheological properties, cakes containing 30% pea flour displayed the smallest specific volume and the largest hardness value. The other legume cakes were not significantly different from control cakes in terms of specific volume and hardness