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    THE EFFECT OF DIFFERENT FORMULATIONS ON PHYSICAL PROPERTIES OF CAKES BAKED WITH MICROWAVE AND NEAR INFRARED-MICROWAVE COMBINATIONS
    (TAYLOR & FRANCIS INC, 2007) Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh
    The aim of this study was to determine the effect of different formulations on color and textural characteristics of different cakes during baking in microwave and near infrared-microwave combination ovens. For comparison, cakes were also baked in conventional ovens. Color and hardness for both types of baking schemes were found to be dependent on formulation. Cakes containing Simplesse (TM), a fat replacer consisting mostly of whey protein, baked in microwave and near infrared-microwave combination ovens were found to be the firmest cakes.
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    Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks
    (SPRINGER, 2009) Boyaci, Ismail Hakki; Sumnu, Gulum; Sakiyan, Ozge
    Dielectric constant (DC) and dielectric loss factor (DLF) are the two principal parameters that determine the coupling and distribution of electromagnetic energy during radiofrequency and microwave processing. In this study, chemometric methods [classical least square (CLS), principle component regression (PCR), partial least square (PLS), and artificial neural networks (ANN)] were investigated for estimation of DC and DLF values of cakes by using porosity, moisture content and main formulation components, fat content, emulsifier type (Purawave (TM), Lecigran (TM)), and fat replacer type (maltodextrin, Simplesse). Chemometric methods were calibrated firstly using training data set, and then they were tested using test data set to determine estimation capability of the method. Although statistical methods (CLS, PCR and PLS) were not successful for estimation of DC and DLF values, ANN estimated the dielectric properties accurately (R (2), 0.940 for DC and 0.953 for DLF). The variation of DC and DLF of the cakes when the porosity value, moisture content, and formulation components were changed were also visualized using the data predicted by trained network.
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    Functional properties of microwave-treated wheat gluten
    (SPRINGER, 2008) Yalcin, Erkan; Sakiyan, Ozge; Sumnu, Gulum; Celik, Sueda; Koksel, Hamit
    In this study, the effects of microwave treatments on solubility, foaming and emulsifying properties of gluten were investigated. The solubility of microwave-heated gluten proteins gradually decreased as the treatment time increased, at all power levels applied. The highest solubility values were obtained for gluten samples microwave treated at 50% power level. The lowest emulsifying capacity values were obtained with the samples heated at 100% power level at all treatment times. The emulsifying stability values of microwave-heated gluten samples were found to be slightly higher than those of the control sample. However, there were no significant differences among the microwave power levels at all treatment times in terms of the emulsifying stability values. The foam volumes of the samples treated at 80 and 100% energy levels were slightly higher than those of the control gluten. The foam stability values of microwave-heated gluten samples gradually increased with treatment time at all power levels, which were more pronounced at 100% power level. Generally, microwave treatment did not cause major changes on the protein electrophoretic patterns of gluten samples at the power levels used.
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    Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking
    (BLACKWELL PUBLISHING, 2007) Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh
    Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.
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    Quality of Gluten-free Bread Formulations Baked in Different Ovens (vol 6, pg 746, 2013)
    (SPRINGER, 2014) Demirkesen, İlkem; Sumnu, Gulum; Şahin, Serpil; Özcan, Mehmet Musa
    [Abstract not Available]
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    A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens
    (SPRINGER, 2011) Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh; Koksel, Hamit; Chang, Peter
    The main objective of the study was to determine the effects of different baking ovens and different cake formulations on the degree of starch gelatinization during cake baking. Baking was performed in microwave, infrared-microwave combination, and conventional ovens. Starch gelatinization levels of fat free, 25% fat, and 25% Simplesse (TM)-containing cake samples were examined using differential scanning calorimeter (DSC) and rapid visco analyzer (RVA). Both DSC and RVA results showed that increasing baking time increased gelatinization level for all baking types significantly. It was also found that the effect of fat content on starch gelatinization was different depending on the type of baking. Addition of fat reduced the degree of starch gelatinization in conventional baking. However, fat enhanced the gelatinization in microwave and infrared-microwave combination ovens. Usage of Simplesse (TM) as a fat replacer decreased the starch gelatinization in all types of baking significantly. There was insufficient starch gelatinization in microwave-baked cakes in which the degree of gelatinization ranged from 55% to 78% depending on formulation. On the other hand, it ranged from 85% to 93% in conventionally baked cakes. Combining infrared with microwaves increased degree of starch gelatinization (70-90%).