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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 7
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Brief Communication

Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours

Hacer LeventMut Vocational School of Higher Education, Mersin University, Mersin, Turkey
&
Nermin BilgiçliDepartment of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, TurkeyCorrespondence[email protected]
Pages 725-728 | Published online: 16 May 2011

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Ángela Bravo-Núñez & Manuel Gómez. (2023) Enrichment of Cakes and Cookies with Pulse Flours. A Review. Food Reviews International 39:5, pages 2895-2913.
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Samandeep Kaur, Kshitiz Kumar, Lochan Singh, Vijay Singh Sharanagat, Prabhat K. Nema, Vijendra Mishra & Bharat Bhushan. (2022) Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Critical Reviews in Food Science and Nutrition 0:0, pages 1-28.
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Tuğba Öksüz & Barçın Karakaş. (2016) Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour. Cogent Food & Agriculture 2:1.
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C. B. J. Villarino, V. Jayasena, R. Coorey, S. Chakrabarti-Bell & S. K. Johnson. (2016) Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges. Critical Reviews in Food Science and Nutrition 56:5, pages 835-857.
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Articles from other publishers (30)

Tekmile Cankurtaran-Kömürcü & Nermin Bilgiçli. (2023) Improvement of nutritional properties of regular and gluten-free cakes with composite flour. Food Science and Technology International.
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Amin N. Olaimat, Walid M. Al-Rousan, Khaled M. Al-Marazeeq, Tareq M. Osaili, Radwan Y. Ajo, Malak Angor & Richard A. Holley. (2023) Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients. Journal of the Saudi Society of Agricultural Sciences 22:7, pages 413-419.
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Hashem AL-Othman, Sofyan Maghaydah, Mahmoud Abughoush, Amin Olaimat, Murad Al-Holy, Radwan Ajo, Nazieh Al Khalaileh, Imranul Choudhury & Malak Angor. (2022) Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 11:20, pages 3237.
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Deepa Agarwal, Alison Wallace, Esther H.-J. Kim, Yukiko Wadamori, Limei Feng, Duncan Hedderley & Marco P. Morgenstern. (2022) Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour. Future Foods 5, pages 100134.
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Hatice Kılıç Keskin, Nermin Bilgiçli & Elif Yaver. (2022) Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker’s yeast. Food Bioscience 47, pages 101692.
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Saliha Yeşil & Hacer Levent. (2022) The influence of fermented buckwheat, quinoa and amaranth flour on gluten-free bread quality. LWT 160, pages 113301.
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Sofyan Maghaydah, Asma Alkahlout, Mahmoud Abughoush, Nazieh I. Al Khalaileh, Amin N. Olaimat, Murad A. Al-Holy, Radwan Ajo, Imranul Choudhury & Waed Hayajneh. (2022) Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour. Foods 11:7, pages 1022.
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Hacer Ceylan, Nermin Bilgiçli & Tekmile Cankurtaran. (2021) Improvement of functional cake formulation using Jerusalem artichoke flour as inulin source and resistant starch (RS4). LWT 145, pages 111301.
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Cristina M. Rosell, Mehran Aalami & Sahar Akhavan Mahdavi. 2020. Innovative Processing Technologies for Healthy Grains. Innovative Processing Technologies for Healthy Grains 177 198 .
Jingwen Xu, Yiqin Zhang, Weiqun Wang & Yonghui Li. (2020) Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology 103, pages 200-213.
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Elif Yaver & Nermin Bilgiçli. (2020) Pseudocereals: Composition, effect on nutrition-health and usage in cereal products. Food and Health, pages 41-56.
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Rizliya Visvanathan, Terrence Madhujith, Ashoka Gamage & Na Zhang. 2020. Pulses. Pulses 169 203 .
Ceren MUTLU, Sultan ARSLAN TONTUL, Cihadiye CANDAL & Mustafa ERBAŞ. (2019) BAZI TAHIL BENZERİ ÜRÜNLERİN GLUTENSİZ KEK ÜRETİMİNDE KULLANIMI. GIDA / THE JOURNAL OF FOOD, pages 770-780.
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I. Koca, V.A. Yilmaz & B. Tekguler. (2018) A gluten-free food: tarhana with chestnut. Acta Horticulturae:1220, pages 195-202.
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Stanisław Konopka, Piotr Markowski, Zdzisław Kaliniewicz, Dariusz Choszcz, Adam Lipiński & Elżbieta Kusińska. (2018) Optimization of the Separation Efficiency of Buckwheat Seeds and Wild Radish Siliques in a Grader with Indented Pockets. Sustainability 10:11, pages 3870.
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Zainab Saeidi, Behzad Nasehi & Hossein Jooyandeh. (2018) Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme. Journal of Food Science and Technology 55:8, pages 3110-3118.
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Ö. YildizO.S. TokerF. YükselM. CavusM.M. CeylanB. Yurt. (2017) Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration. Quality Assurance and Safety of Crops & Foods 9:3, pages 313-321.
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Onder Yildiz & Birgul Bulut. (2017) Optimisation of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach. Polish Journal of Food and Nutrition Sciences 67:1, pages 25-31.
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Martina FoschiaStefan W. HorstmannElke K. ArendtEmanuele Zannini. (2017) Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products. Annual Review of Food Science and Technology 8:1, pages 75-96.
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Juan Antonio Giménez‐Bastida, Swaantje Hamdi & José Moisés Laparra Llopis. 2017. Pseudocereals. Pseudocereals 217 232 .
M.K. Demir & B. Demir. (2016) Utilisation of buckwheat ( Fagopyrum esculentum M.) and different legume flours in traditional couscous production in Turkey . Quality Assurance and Safety of Crops & Foods 8:1, pages 157-163.
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O. Yildiz & B. Bulut. (2016) Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch. Quality Assurance and Safety of Crops & Foods 8:1, pages 117-128.
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S. Bobkov. 2016. Molecular Breeding and Nutritional Aspects of Buckwheat. Molecular Breeding and Nutritional Aspects of Buckwheat 423 440 .
M. Papageorgiou & A. Skendi. 2015. Modifying Food Texture. Modifying Food Texture 239 268 .
N. Ertaş, N. Bilgiçli, S. Özcan & Ş. Sarι. (2014) Influence of lupin ( Lupinus albus L. ) yoghurt on mineral content and functional properties of tarhana . Quality Assurance and Safety of Crops & Foods 6:4, pages 395-401.
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Önder Yildiz & Ismail Sait Dogan. (2014) Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach. International Journal of Food Engineering 10:4, pages 737-746.
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C. M. Rosell & Manuel Gómez. 2014. Bakery Products Science and Technology. Bakery Products Science and Technology 89 106 .
N. Bilgiçli. (2014) Effect of pseudocereal flours on some chemical properties and phytic acid content of noodle. Quality Assurance and Safety of Crops & Foods 6:2, pages 175-181.
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Norah O'Shea, Elke Arendt & Eimear Gallagher. (2014) State of the Art in Gluten-Free Research. Journal of Food Science 79:6, pages R1067-R1076.
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T. K. LimT. K. Lim. 2013. Edible Medicinal And Non-Medicinal Plants. Edible Medicinal And Non-Medicinal Plants 459 493 .

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