GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES

Home Page
About
Submit A Journal
Submit A Conference
Submit Paper/Book
- Submit a Preprint
- Submit a Book
Contact

International Journal of Food Engineering Research
Volume: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 : 29 | Download : 12

Publication Date : 2019-10-01

Article Type : Research Paper

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

ORIGINAL ARTICLE URL

* There may have been changes in the journal, article,conference, book, preprint etc. informations. Therefore, it would be appropriate to follow the information on the official page of the source. The information here is shared for informational purposes. IAD is not responsible for incorrect or missing information.