GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES
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
References
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Details
Primary Language
English
Subjects
Food Engineering
Journal Section
Research Article
Publication Date
October 1, 2019
Submission Date
July 23, 2019
Acceptance Date
August 26, 2019
Published in Issue
Year 2019 Volume: 5 Number: 2
APA
Güner, T., & Heperkan, Z. D. (2019). GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES. International Journal of Food Engineering Research, 5(2), 27-31. https://izlik.org/JA84KA64WB
AMA
1.Güner T, Heperkan ZD. GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES. IJFER. 2019;5(2):27-31. https://izlik.org/JA84KA64WB
Chicago
Güner, Tuğba, and Z. Dilek Heperkan. 2019. “GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES”. International Journal of Food Engineering Research 5 (2): 27-31. https://izlik.org/JA84KA64WB.
EndNote
Güner T, Heperkan ZD (October 1, 2019) GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES. International Journal of Food Engineering Research 5 2 27–31.
IEEE
[1]T. Güner and Z. D. Heperkan, “GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES”, IJFER, vol. 5, no. 2, pp. 27–31, Oct. 2019, [Online]. Available: https://izlik.org/JA84KA64WB
ISNAD
Güner, Tuğba - Heperkan, Z. Dilek. “GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES”. International Journal of Food Engineering Research 5/2 (October 1, 2019): 27-31. https://izlik.org/JA84KA64WB.
JAMA
1.Güner T, Heperkan ZD. GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES. IJFER. 2019;5:27–31.
MLA
Güner, Tuğba, and Z. Dilek Heperkan. “GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES”. International Journal of Food Engineering Research, vol. 5, no. 2, Oct. 2019, pp. 27-31, https://izlik.org/JA84KA64WB.
Vancouver
1.Tuğba Güner, Z. Dilek Heperkan. GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES. IJFER [Internet]. 2019 Oct. 1;5(2):27-31. Available from: https://izlik.org/JA84KA64WB
