Using Chickpea Flour in Gluten Free Bread Formulation to Effect of Bread Quality

Year 2018, , 33 - 41, 23.04.2018

Damla Barışık Şebnem Tavman

https://doi.org/10.24323/akademik-gida.415652

Cited By: 7

Abstract

The aim of this study was to evaluate the effects of
using different amounts of chickpea flour on quality characteristics of rice-based
gluten free bread. Rice-based gluten free breads were produced by straight
dough fermentation procedure. Chickpea flour (10.59% moisture, 19.11% protein,
2.84% ash) and brown rice flour (15.79% moisture, 4.94% protein, 1.44% ash)
were used because of their high contents of dietary fiber, minerals and
especially protein. The quality characteristics of gluten free breads were
determined by performing % baking loss, specific volume, protein, ash, color,
texture profile analysis and SEM. As a result of the analyses, increasing the amount
of chickpea flour in gluten-free bread formulations decreased the specific
volume and baking loss while increasing ash, protein and CIE L*, a*, b* values
of gluten-free bread samples (p<0.05). Meanwhile, it has been observed that
increasing the amount of chickpea flour in breads and duration time increased the
hardness value of gluten-free bread samples (p<0.05). According to the
results of the sensory analysis, the most liked bread sample was gluten-free
bread sample including 40% chickpea flour.

Keywords

Chickpea flour, Sourdough, Rheology, Celiac disease

Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi

Abstract

Çalışma kapsamında farklı
oranlarda nohut unu kullanımının üretilen pirinç bazlı glütensiz ekmeklerin
kalitesi üzerine etkisi incelenmiştir. Pirinç bazlı glütensiz ekmekler direk
hamur fermantasyon metoduyla elde edilmiştir. Nohut unu (%10.59 nem, %19.11 protein,
%2.84 kül) ve esmer pirinç unu (%15.79 nem, %4.94 protein, %1.44 kül); diyet
lifi, protein ve mineralce zengin olması nedeniyle kullanılmıştır. Glütensiz
ekmek örneklerinin kalite karakteristiği % pişme kaybı, özgül hacim, protein,
kül, renk, doku profil ve SEM analizi metotlarıyla değerlendirilmiştir. Yapılan
analizler sonucunda, glütensiz ekmek formülasyonlarında nohut unu miktarındaki
artış, ekmek özgül hacim ve pişme kaybını azaltırken kül, protein ve CIE L*, a*,
b* değerlerini arttırdığı bulunmuştur (p<0.05). Aynı zamanda, ekmek
formülasyonlarında nohut unu miktarı ve depolama süresi artmasıyla sertlik
değerlerinin arttığı gözlemlenmiştir (p<0.05). Duyusal analiz sonuçlarına
göre en beğenilen ekmeğin %40 nohut unlu ekmek örneği olduğu belirlenmiştir
(p<0.05).

Keywords

Nohut unu, Ekşi maya, Reoloji, Çölyak hastalığı

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