@article{article_1416178, title={Gluten-free product development: Cold fermented bread with buckwheat grain}, journal={Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi}, volume={15}, pages={961–988}, year={2025}, DOI={10.48146/odusobiad.1416178}, author={Yurtseven, Gülsüm and Özbay, Gülçin}, keywords={Gluten-Free Nutrition, Gluten Sensitivity, Celiac, Gluten-Free Gastronomy, Gastronomy Tourism Barriers, Gluten-Free Bread}, 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.}, number={2}, publisher={Ordu University}, organization={Bu araştırma, kamu, ticari veya kâr amacı gütmeyen sektörlerdeki finansman kuruluşlarından herhangi bir özel hibe almamıştır.}