- International Journal of Food Engineering Research
- Vol: 5 Issue: 2
- GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES
GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES
Authors : Tuğba Güner, Z. Dilek Heperkan
Pages : 27-31
View : 14 | Download : 6
Publication Date : 2019-10-01
Article Type : Research
Abstract :Bread is a product that is produced mainly from grains such as wheat, barley and oats and is consumed in many societies as a staple food. However, due to gluten causing small bowel disease called celiac, extensive research is being done on producing bread from gluten-free raw materials such as corn and rice. In this study, the sensory properties of breads produced using corn flour, and corn flour together with corn starch were investigated. The addition of corn starch to corn flour had a positive effect on both the rheological and sensory characteristics of bread and was more appreciated by panelists. Continuing the studies on gluten-free bread production using different gluten-free raw materials is important in terms of meeting the needs of celiac patients.Keywords : Celiac disease, Gluten-free bread, Cornbread, Corn starch, Quality characteristics