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

Authors : Gülsüm Yurtseven, Gülçin Özbay

Pages : 961-988

Doi:10.48146/odusobiad.1416178

View : 73 | Download : 69

Publication Date : 2025-06-29

Article Type : Research Paper

Abstract :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.
Keywords : Glütensiz Beslenme, Glüten Hassasiyeti, Çölyak, Glütensiz Gastronomi, Glütensiz Ekmek, Gastronomi Turizm Engelleri

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