Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains

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dc.authorid0000-0002-5836-4865
dc.authorid0000-0002-7738-5848
dc.authorid0000-0001-8417-868X
dc.contributor.authorNasabi, Mahshad
dc.contributor.authorNaderi, Behnaz
dc.contributor.authorAkbari, Mehdi
dc.contributor.authorAktar, Tugba
dc.contributor.authorKieliszek, Marek
dc.contributor.authorAmini, Mehdi
dc.date.accessioned2026-01-24T12:31:16Z
dc.date.available2026-01-24T12:31:16Z
dc.date.issued2021
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractThis study aimed to investigate the effect of alternative, non-wheat flours on the rheological properties of wafer batter as well as textural and sensory attributes of wafer sheet. The results indicated that the highest weight and moisture content were observed in wafers containing barley and oat flours. The addition of non-wheat flours other than maize (corn) flour led to a higher viscosity compared with the control batter. Wafer containing rye flour had the lowest hardness and the highest porosity (88.2%) among all samples. Non-wheat flours improve the nutritional value of the wafer; however, the addition of these flours to the wafer can change the rheological properties of the wafer batter and final product quality. Among the tested alternative non-wheat flours, maize flour showed the greatest similarity to wheat flour in terms of viscosity, which is the most important property of the wafer batter. According to the results, it is feasible to use non-wheat flours in a wafer with improved nutritional properties.
dc.description.sponsorshipZar Industrial and research group
dc.description.sponsorshipThe authors would like to thank the Zar Industrial and research group managers (Morteza Soltani, Arash Soltani, Mehdi Amini, Mohsen Amini) for their encouragement to publish this work and financial support in this research.
dc.identifier.doi10.1016/j.lwt.2021.111826
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85107301590
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.111826
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5758
dc.identifier.volume149
dc.identifier.wosWOS:000675882700002
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260121
dc.subjectNon-wheat flours
dc.subjectRheological properties
dc.subjectWafer batter
dc.subjectWafer sheet
dc.subjectSensory evaluation
dc.titlePhysical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains
dc.typeArticle

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