Effect of buckwheat–corn flour ratios on the functional and physical properties of gluten-free crackers

Authors : Duygu Aslan Türker, Elif Meltem İşçimen

Pages : 662-672

Doi:10.29050/harranziraat.1777498

View : 81 | Download : 161

Publication Date : 2025-12-17

Article Type : Research Paper

Abstract :This study investigated the functional properties of gluten-free flour blends obtained by mixing buckwheat and corn flours at different ratios, as well as the physical, chemical, and visual properties of crackers produced with these blends. Functional parameters such as water holding capacity (WAC), oil absorption capacity (OAC), foaming capacity and dispersibility of flour mixtures were analyzed. While buckwheat flour stands out with its high-water retention and ash content, corn flour has different properties with its high oil absorption and light-yellow color contribution. In the obtained cracker samples, flour ratios significantly affected the quality properties of the product such as spreading rate, baking loss, color, pore structure and surface appearance. Correlation analyses and principal component analysis (PCA) results showed that there were strong relationships between the functional properties of flours and product quality. Especially the flour mixtures numbered S2 and S3 gave the most suitable results in terms of both functional and technological aspects. These findings demonstrate that selecting a buckwheat-corn flour combination in gluten-free product formulations has positive effects on product quality and provide a scientific basis for products developed with alternative grains.
Keywords : glütensiz, kraker, fonksiyonel gıdalar, un karışımı oranları, temel bileşen analizi (PCA)

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