Gluten-free product development: Cold fermented bread with buckwheat grain

Gülsüm Yurtseven; Gülçin Özbay

Makale detayları

Gluten-free product development: Cold fermented bread with buckwheat grain

Yazarlar:

Gülsüm Yurtseven | Gülçin Özbay

Yayıncı:

Ordu University

Ana Başlıklar:

Gastronomi

Dergi:

Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi Vol.15 Issue 2, pp.961-988

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001343376

pISSN:

1309-9302

Anahtar kelimeler:

Özet:

 Worldwide, the need for food products suitable for gluten-free nutrition is increasing day by day. These gluten-free products are mostly preferred by individuals with celiac disease, gluten allergy and gluten sensitivity. These gluten-free people buy gluten-free formulations of bread, which is an important and basic food of daily nutrition, or make gluten-free products themselves. In addition, since wheat is the only cereal that can develop a viscoelastic dough, bread making in the absence of gluten becomes a technological challenge. Therefore, there is a need for gluten-free bread formulae or recipes that can be sensory substitutes for loaf bread. In this study, the use of gluten-free buckwheat grain instead of gluten-containing wheat flour to improve the sensory properties of gluten-free bread and the use of gluten-free buckwheat grain and additives carnivorous herb to provide stability and elasticity of the dough are discussed. The aim of this research is to develop a gluten-free bread formulation by using buckwheat grain and psyllium carnivorous herb as a substitute for gluten-containing bread. For this purpose, a standard recipe for gluten-free bread that can be made both at home and commercially was prepared. Firstly, 4 types of bread with different formulations were tasted by semi-trained academician panellists and sensory data were obtained and these data were tabulated. Then, Repeated Measures Anova test was performed using JAPS 0.16.4.0 statistical calculation programme. Since the findings showed a significant difference in the opinions of individuals according to the type of bread, post-doc analysis was performed to examine the differences between bread types. Bonferonni method was selected for the post-doc analysis and according to the general averages of the breads, a significant difference was found in the second measurement second panel in favour of the second bread t  3.89, p .006. There is no significant difference between the other breads in terms of the opinions of the individuals. As a result of the sensory analysis findings, the bread formulation number 2, in which a difference was found in favour, was introduced to gastronomy.

 Worldwide, the need for food products suitable for gluten-free nutrition is increasing day by day. These gluten-free products are mostly preferred by individuals with celiac disease, gluten allergy and gluten sensitivity. These gluten-free people buy gluten-free formulations of bread, which is an important and basic food of daily nutrition, or make gluten-free products themselves. In addition, since wheat is the only cereal that can develop a viscoelastic dough, bread making in the absence of gluten becomes a technological challenge. Therefore, there is a need for gluten-free bread formulae or recipes that can be sensory substitutes for loaf bread. In this study, the use of gluten-free buckwheat grain instead of gluten-containing wheat flour to improve the sensory properties of gluten-free bread and the use of gluten-free buckwheat grain and additives carnivorous herb to provide stability and elasticity of the dough are discussed. The aim of this research is to develop a gluten-free bread formulation by using buckwheat grain and psyllium carnivorous herb as a substitute for gluten-containing bread. For this purpose, a standard recipe for gluten-free bread that can be made both at home and commercially was prepared. Firstly, 4 types of bread with different formulations were tasted by semi-trained academician panellists and sensory data were obtained and these data were tabulated. Then, Repeated Measures Anova test was performed using JAPS 0.16.4.0 statistical calculation programme. Since the findings showed a significant difference in the opinions of individuals according to the type of bread, post-doc analysis was performed to examine the differences between bread types. Bonferonni method was selected for the post-doc analysis and according to the general averages of the breads, a significant difference was found in the second measurement second panel in favour of the second bread t  3.89, p .006. There is no significant difference between the other breads in terms of the opinions of the individuals. As a result of the sensory analysis findings, the bread formulation number 2, in which a difference was found in favour, was introduced to gastronomy.

 Worldwide, the need for food products suitable for gluten-free nutrition is increasing day by day. These gluten-free products are mostly preferred by individuals with celiac disease, gluten allergy and gluten sensitivity. These gluten-free people buy gluten-free formulations of bread, which is an important and basic food of daily nutrition, or make gluten-free products themselves. In addition, since wheat is the only cereal that can develop a viscoelastic dough, bread making in the absence of gluten becomes a technological challenge. Therefore, there is a need for gluten-free bread formulae or recipes that can be sensory substitutes for loaf bread. In this study, the use of gluten-free buckwheat grain instead of gluten-containing wheat flour to improve the sensory properties of gluten-free bread and the use of gluten-free buckwheat grain and additives carnivorous herb to provide stability and elasticity of the dough are discussed. The aim of this research is to develop a gluten-free bread formulation by using buckwheat grain and psyllium carnivorous herb as a substitute for gluten-containing bread. For this purpose, a standard recipe for gluten-free bread that can be made both at home and commercially was prepared. Firstly, 4 types of bread with different formulations were tasted by semi-trained academician panellists and sensory data were obtained and these data were tabulated. Then, Repeated Measures Anova test was performed using JAPS 0.16.4.0 statistical calculation programme. Since the findings showed a significant difference in the opinions of individuals according to the type of bread, post-doc analysis was performed to examine the differences between bread types. Bonferonni method was selected for the post-doc analysis and according to the general averages of the breads, a significant difference was found in the second measurement second panel in favour of the second bread t  3.89, p .006. There is no significant difference between the other breads in terms of the opinions of the individuals. As a result of the sensory analysis findings, the bread formulation number 2, in which a difference was found in favour, was introduced to gastronomy.

 Dünya çapında glütensiz beslenmeye uygun gıda ürünlerine olan ihtiyaç her geçen gün artmaktadır. Bu glütensiz ürünleri çoğunlukla çölyak, gluten alerjisi ve gluten hassasiyeti olan bireyler tercih etmektedir. Glütensiz beslenen bu insanlar özellikle günlük beslenmesinin önemli ve temel besini olan ekmeğin glütensiz formülasyonunu satın almakta ya da kendisi glütensiz ürünler yapmaktadır. Ayrıca buğday, viskoelastik bir hamur geliştirebilen tek tahıl olduğundan, glüten yokluğunda ekmek yapımı teknolojik bir zorluk haline gelmektedir. Bu nedenle somun ekmeğe duyusal olarak ikame olabilecek glütensiz ekmek formülü ya da reçetelerine ihtiyaç duyulmaktadır. Bu çalışmada, glütensiz ekmeğin duyusal özelliklerini iyileştirmek amacıyla glütenin içeren buğday unu yerine glüten içermeyen karabuğday tane ve hamurun stabilitesini ve elastikiyetini sağlamak için katkı maddelerinin karnıyarık otu kullanımı tartışılmaktadır. Bu araştırmanın amacı ise karabuğday tane ve psyllium karnıyarık otu kullanılarak glüten içeren ekmeklere ikame glütensiz bir ekmek formülasyonu geliştirmektir. Bu amaç doğrultusunda glütensiz ekmeğin hem evde yapılabilecek hem de ticari amaçlı üretilebilecek şekilde standart reçetesi hazırlanmıştır. Öncelikle farklı formülasyonda 4 çeşit ekmek yarı eğitimli akademisyen panelistlere tadımlatılarak duyusal veriler elde edilmiştir ve bu veriler tablolaştırılmıştır. Daha sonra JAPS 0.16.4.0 istatistik hesaplama programı kullanılarak tekrarlı ölçümlü Anova testiRepeated Measures Anova yapılmıştır. Bulgular ekmek türüne göre bireylerin görüşlerinin anlamlı bir farklılık göstermesi sebebiyle ekmek türleri arasındaki farklılıkları incelemek için post-doc analizi yapılmıştır. Post-doc analizi için Bonferonni yöntemi seçilmiş ve ekmeklerin genel ortalamalarına göre ikinci ekmek üçüncü ekmekten ikinci ölçümde ikinci panelde, ikinci ekmeğin lehine anlamlı bir farklılık tespit edilmiştir t  3.89, p .006. Diğer ekmeklerin arasında ise bireylerin görüşleri açısından anlamlı bir farklılık yoktur. Duyusal analiz bulguları neticesinde lehine farklılık tespit edilen 2 numaralı ekmek formülasyonu gastronomiye kazandırılmıştır.

Makale detayları

Gluten-free product development: Cold fermented bread with buckwheat grain

Yazarlar:

Gülsüm Yurtseven | Gülçin Özbay

Yayıncı:

Ordu University

Ana Başlıklar:

Gastronomi

Dergi:

Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi Vol.15 Issue 2, pp.961-988

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001343376

pISSN:

1309-9302

Gluten-Free Nutrition

Gluten Sensitivity

Celiac

Gluten-Free Gastronomy

Gastronomy Tourism Barriers

Gluten-Free BreadGlütensiz Beslenme

Glüten Hassasiyeti

Çölyak

Glütensiz Gastronomi

Glütensiz Ekmek

Gastronomi Turizm Engelleri

Sayı

Makale detayları

Yazarlar: Gülsüm Yurtseven | Gülçin Özbay

Yayıncı: Ordu University

Ana Başlıklar: Gastronomi

Dergi: Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi Vol.15 Issue 2, pp.961-988

Belge Tipi: Makale

Yayın Tarihi: 6/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001343376

pISSN: 1309-9302

Sayı

Yazarlar:

Gülsüm Yurtseven | Gülçin Özbay

Yayıncı:

Ordu University

Ana Başlıklar:

Gastronomi

Dergi:

Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi Vol.15 Issue 2, pp.961-988

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001343376

pISSN:

1309-9302