Hülya Gül

Improvement of Quality Characteristics of Gluten-Free Cookies with the Addition of Xanthan Gum

Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Unfortunately removal of gluten results in low quality for many cereal products. The aimof this study was to improve the technological and sensorial characteristics of gluten-free cookies (GFC) by using xanthan gum (XG). XG was added at 0-1-2-3 and 4% levels into gluten-free flour mixture prepared with corn starch, corn flour, rice starch and potato starch. Quality properties of GFC were compared with gluten-containing soft wheat flour cookies (SWFC). Incorporation of XG to GFC significantly affected various parameters such as; lightness, yellowness, hardness, fracturability and thickness of GFC were increased while redness, width and spread ratio were decreased. Moisture and water activity of GFC with no added XG were observed much lower than GFC with XG. Addition of XG to GFC also improved the sensorial scores significantly. The addition of xanthan gum was improved technological and sensorial quality characteristics of GFC and usage level of 3% XG resulted in these scores similar to that of a wheat SWFC.

Effects of Chickpea-Based Leavening Extract on Physical, Textural and Sensory Properties of White Wheat Bread

Abstract This study aimed to investigate the effects of chickpea-based leavening extract (CLE) on certain white wheat bread characteristics. CLE increased the loaf volume, height and redness while it reduced the moisture, lightness and yellowness of the bread. Although crumb hardness of CLE bread was observed to be higher than commercial baker’s yeast (CBY; Saccharomyces cerevisiae) bread on the first day, this value did not show any significant difference during two days storage. Adhesiveness and chewiness of CLE bread were affected significantly, whereas springiness was not. Loaf volume, symmetry, crust colour, crust structure, texture, mouthfeel, odour, general acceptability and purchasing intent of CLE bread was scored higher as a result of sensorial analyses. We concluded that CLE could be used in breadmaking as an alternative to CBY for consumers who want a different taste and flavour. The use of CLE can be made widespread by performing and standardising the commercial production.

Celiac Disease and The Quality Characteristics of Produced Bread for Celiac Patients

Celiac Disease is a chronic istestinal disease where the ingestion of gluten leads to damage in people with gluten intolerance. The only treatment for celiac disease is lifelong adherence to gluten-free diet. Thus, people with celiac disease are strictly forbidden to consume wheat and wheat products. It is imperative to produce glutenfree bread for celiac disease patients as bread is an essential part of the diet of our community. Gluten, available in wheat flour, is the main component that regulates the dough and bread formation and that determines the quality of the bread. Gluten makes wheat bread sizable and stretchy as well as with a unique flavor and odor. The inability to replace gluten in bread makes gluten-free bread production almost impossible. Gluten-free cereals and legume flours or starches like rice, corn, soy beans, peanut and chickpea as well as cereal-like products like buckwheat, quinoa and amaranth flours are used in gluten-free bread production. Besides these, several enzymes, gums, protein isolats, acids and structure providers are also added into the formula. A permanent bread formula for celiac disease still lacks. Efforts to settle challenges like lack of size and flavor, texture toughness as well as low nutritive value and rapid staling observed in the gluten-free breads are still in progress. In this study; studies to improve the quality of gluten-free bread is compiled by various researchers. In this study, we compliled studies to improve the quality of gluten-free bread by various authors. So this study tried to shed light for those who want to do further research for this topic.

Effects of pomegranate seed flour on dough rheology and bread quality

ABSTRACT The objective of this study was to determine the effects of pomegranate seed flour (PSF) on dough and bread quality. PSF with 15.66% protein, 18.24% lipid, 52.22% dietary fiber, 40.60 g/kg GAE total phenolic and 1049.10 IC50 = μg/ml antiradical activity was substituted for bread wheat flour at 0%, 5%, 7.5% and 10% levels. While 5% PSF did not show any significant effect on water absorption, stability and pressure increased and development time and extensibility decreased as addition level increased. With the addition of PSF in wheat flour, decreases were observed in volumes, widths, heights and brightness of breads, while increases were detected in dietary fiber, a and b values and textural properties such as hardness and chewiness. The study demonstrated that fiber-enriched bread with good sensory and technological quality could be produced by substituting wheat flour with 5% of PSF.