Phd Degree / Doktora

Permanent URI for this collectionhttps://hdl.handle.net/11147/2869

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2004 - 200912010 - 20161

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End date: 2019Publisher: search.filters.publisher.01. Izmir Institute of Technology

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  • Doctoral Thesis
    Development of Gluten-Free Bread Formulations Based on Chickpea Flour: Optimization of Formulation, Evaluation of Dough Properties and Bread Quality
    (01. Izmir Institute of Technology, 2016) Kahraman, Gökçen; Harsa, Hayriye Şebnem; Lucisano, Mara
    The main objective of this study was to develop chickpea flour-containing gluten-free bread formulations having improved physicochemical, nutritional and sensory properties. Increasing roasted chickpea flour (RCF) levels resulted in decreased cohesiveness and springiness, and darker color. Hardness and chewiness decreased and specific volume increased when water level increased. With increasing hydroxypropyl methylcellulose levels, softer crumb was obtained. Optimized formulation contained almost 25% RCF. Model validation revealed good agreement between predicted and measured responses. Based on the optimized formulation, roasted, raw or dehulled chickpea flour-containing rice flour blends, doughs and breads were prepared and analyzed. Compared to rice flour control, reduced retrogradation tendency was observed for chickpea flour-containing blends. Although gas retention capacities of chickpea flour-containing doughs were slightly lower than rice dough, 5-12% higher CO2 was produced. Chickpea flour addition increased both storage (G') and loss (G'') moduli. Bread containing RCF exhibited higher specific volume (2.89 mL/g), ~2.5 fold softer crumb and lower staling rate than raw and dehulled chickpea-containing formulations. Chickpea enrichment resulted with increased protein (24-36%), ash, fat and total phenolic contents; besides, reduced available starch levels (~14%). Breads fortified with dehulled and roasted chickpea flour were superior in terms of low rapidly digestible starch and high in vitro protein digestibility, respectively. Improved sensory quality was observed with an increased overall acceptability from 5.31 to 6.58-6.84. Addition of sourdough (30%) increased in vitro protein digestibility; however, slight decrease occurred in sensory attributes. Chickpea flour-enriched gluten-free rice bread resulted in improved quality characteristics depending on pretreatments applied to chickpea grain.
  • Doctoral Thesis
    An Evaluation of Conceptual Transpareny in Architecture of Office Buildings in Turkey After 1980
    (01. Izmir Institute of Technology, 2004) Asımgil, Bedriye; Eyüce, Özen
    It has been known that today.s transparent building modelling and constructions have been inadequate to expression the transparent building characters in Turkey to date that overwhelmingly those office buildings. The major reason is probably that the lack of conceptual parameters that could be the real factor in the explanation of .transparency.. It has not been efficiently considered in the modelling process.The evaluation of transparency that is constructed by variable transmission glasses in Turkey and the capacity of design criteria of transparent walls are the main aim of this study. These evaluations and interpretations can be used as references for determining the design criteria and applying of transparent architecture and scientific researches. By this study, the selected office buildings are classified according to the last term applications of transparent architecture. The classified office buildings are been evaluated according to the questionnaire study. As a result, the building.s transparency depends on whether it is sufficient or insufficient. Architects. point of view to transparency will be help to building.s classification and evaluation. There is post-modern basis for these classifications.This thesis study as a normative one offers basically a methodological approach that can be integrated to the normal models: The application of conceptual modelling process for the office building is necessary for determination of transparent design policy.In the first part of this study, the aim, context and development of the thesis are explained. The second part of this study consists of etymological, historical and conceptual studies.In the third part of this study, conceptual modelling for transparency in West is explained and determined in a systematic manner. Eric Gans's and Raoul Eshelman's approaches on transparency concept is the basis for perceptual modelling. In the fourth part of this study, the architectural conditions are determined in Turkey after 1980 from the point of transparency.s application. The evaluation criteria of transparency in Turkey have been explained and determined in development phase since 1980. The office buildings constructed after 1980 are been classified according to Post-modern trend. The relation between building surface and architectural space concerning perceptual reading is been analysed.In the fifth part of this study, case studies on office buildings by variable transmission glasses that were researched and classified in Turkey are presented. A general evaluation office building in Turkey was made after 1980. According to the questionnaire study, the answers given by the architects are directed to determine the transparency.s position in Turkey. The answers of questionnaire study are the main determinant in definition of transparency concept in Turkey.As a result of this study, though more than expected, the conceptual transparency criteria has not been observed in transparency of office buildings in Turkey after 1980. It is observed not surprisingly that transparent design formulations playing around the commercialisation are related with employer.s demands. More frequent trials with better conceptual formulations as well would have ended with better designs.