Hülya Gül

3 published articles

Publications

Research Article Open Access Optimization of Gluten Free Cookie Flour by Using Response Surface Methodology

Fatma Hayıt, Hülya Gül

Ist International Symposium on Innovative Approaches in Scientific Studies Vol. 2 pp. 81–81 2026

Soft wheat flour is the most important raw material in the production of cookies. But because of gluten intolerance of celiac patients they should not consume gluten containing cookies made from wheat flour. Therefore in this study it was a…

Research Article Open Access Influence of Frozen Storage On Physical and Sensorial Properties of Partially-Baked Gluten-Free Bread

Fatma Hayıt, Hülya Gül

Ist International Symposium on Innovative Approaches in Scientific Studies Vol. 2 pp. 82–82 2026

In this study it was aimed to determine the influence of frozen storage at -18 ₒC during 0, 5, 10, 15, 30 and 45 days on physical and sensorial properties of partially baked gluten free bread (GFB). Potato starch, corn starch, corn flour, c…

Research Article Open Access Grape Pomace as an Ingredient to Enhance the Nutritional and Functional Properties of Gluten-Free Cookies

Hülya Gül, Fatma Hayıt, Sultan Acun

Ist International Symposium on Innovative Approaches in Scientific Studies Vol. 2 pp. 83–83 2026

Grape pomace, which is the byproduct of wine industry, consists the skin and seeds and occurs in a huge amounts. These waste products generally leads environmental pollution problems. The use of by-products of the wine processing industry a…