Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine

Başak Öncel; Hüsne Konur; Mehmet Sertaç Özer

doi:10.31466/kfbd.1429775

EN TR

Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine

Abstract

This study aimed to examine the effect of different hydrocolloid types and combinations on the properties of gluten-free bread made using household type bread machine. In this content, four different hydrocolloids, xanthan gum (XG), hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), and methylcellulose (MC), were used at concentrations of 3% and 5% to evaluate the moisture, baking loss, specific volume, color, texture, and sensory properties of gluten-free bread. Additionally, the quality attributes of gluten-free bread made with hydrocolloids were compared with the control bread without hydrocolloids and a commercial gluten-free mixture. As a result of the evaluations, it was determined that the control bread had the highest baking loss, and the gluten-free bread containing 5% MC had the lowest specific volume. An increase in the concentration of hydrocolloids led to an increase in specific volume, except for breads containing XG, CMC, and XG+CMC. Regarding hardness values, the control bread had the highest hardness, while gluten-free bread containing 5% HPMC+MC showed the lowest hardness. According to sensory evaluation results, gluten-free breads made with all hydrocolloids at 5% concentration provided the best results in terms of overall acceptability. Considering the results obtained, it was thought that the combination usage of different hydrocolloids was effective in improving the qualities and consumability of gluten-free bread.

Keywords

Celiac, Gluten-free bread, Hydrocolloid, Bread machine

Project Number

FYL-2018-10597

Hidrokolloidlerin Ev Tipi Makinelerle Üretilen Glutensiz Ekmeğin Fiziksel, Tekstürel ve Duyusal Özellikleri Üzerine Etkisi

Abstract

Bu çalışmada, ev tipi ekmek makinası kullanılarak üretilen glutensiz ekmeğin kalite niteliklerine farklı hidrokolloid türleri ve kombinasyonlarının etkisinin incelenmesi amaçlanmıştır. Bu bağlamda dört farklı hidrokolloid, ksantan (XG), hidroksipropil metilselüloz (HPMC), karboksimetil selüloz (CMC) ve metilselüloz (MC), glutensiz ekmeğin nem, pişirme kaybı, spesifik hacim, renk, tekstür ve duyusal özelliklere etkisini değerlendirmek için %3 ve %5 konsantrasyonlarında kullanılmıştır. Ek olarak, hidrokolloidlerle yapılan glutensiz ekmeğin kalite özellikleri, hidrokolloid içermeyen ve ticari glutensiz karışım içeren kontrol ekmeğiyle de karşılaştırılmıştır. Yapılan değerlendirmeler sonucunda kontrol ekmeğinin en yüksek pişme kaybına sahip olduğu, %5 MC içeren glutensiz ekmeğin en düşük özgül hacime sahip olduğu tespit edilmiştir. Formülasyonda hidrokolloid konsantrasyonundaki artış, XG, CMC ve XG+CMC içeren ekmekler haricinde spesifik hacimde artışa yol açtığı saptanmıştır. Sertlik verileri incelendiğinde ise en yüksek sertlik kontrol grubunda, en düşük ise %5 HPMC+MC içeren örnekde tespit edilmiştir. Duyusal analiz sonuçlarına göre genel kabul edilebilirlik açısından en iyi sonuçlar %5 konsantrasyonda tüm hidrokolloidlerin beraber kullanılarak üretildiği glutensiz ekmeklerde belirlenmiştir. Elde edilen sonuçlara göre, glutensiz ekmek niteliklerini ve tüketilebilirliğini geliştirmede farklı hidrokolloidlerin kombinasyonlarının kullanımının etkili olduğu düşünülmüştür.

Keywords

Çölyak, Glutensiz ekmek, Hidrokolloid, Ekmek makinesi

Project Number

FYL-2018-10597

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Başak Öncel ^*
0000-0001-7372-0138
Türkiye

Hüsne Konur
0009-0000-7275-9938
Türkiye

Mehmet Sertaç Özer
0000-0002-5882-119X
Türkiye

Publication Date

March 15, 2025

Submission Date

February 1, 2024

Acceptance Date

February 24, 2025

Published in Issue

Year 2025 Volume: 15 Number: 1

DOI

https://doi.org/10.31466/kfbd.1429775

IZ

https://izlik.org/JA59GX73CR

APA

Öncel, B., Konur, H., & Özer, M. S. (2025). Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine. Karadeniz Fen Bilimleri Dergisi, 15(1), 24-40. https://doi.org/10.31466/kfbd.1429775

AMA

1.Öncel B, Konur H, Özer MS. Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine. KFBD. 2025;15(1):24-40. doi:10.31466/kfbd.1429775

Chicago

Öncel, Başak, Hüsne Konur, and Mehmet Sertaç Özer. 2025. “Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine”. Karadeniz Fen Bilimleri Dergisi 15 (1): 24-40. https://doi.org/10.31466/kfbd.1429775.

EndNote

Öncel B, Konur H, Özer MS (March 1, 2025) Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine. Karadeniz Fen Bilimleri Dergisi 15 1 24–40.

IEEE

[1]B. Öncel, H. Konur, and M. S. Özer, “Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine”, KFBD, vol. 15, no. 1, pp. 24–40, Mar. 2025, doi: 10.31466/kfbd.1429775.

ISNAD

Öncel, Başak - Konur, Hüsne - Özer, Mehmet Sertaç. “Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine”. Karadeniz Fen Bilimleri Dergisi 15/1 (March 1, 2025): 24-40. https://doi.org/10.31466/kfbd.1429775.

JAMA

1.Öncel B, Konur H, Özer MS. Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine. KFBD. 2025;15:24–40.

MLA

Öncel, Başak, et al. “Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine”. Karadeniz Fen Bilimleri Dergisi, vol. 15, no. 1, Mar. 2025, pp. 24-40, doi:10.31466/kfbd.1429775.

Vancouver

1.Başak Öncel, Hüsne Konur, Mehmet Sertaç Özer. Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine. KFBD. 2025 Mar. 1;15(1):24-40. doi:10.31466/kfbd.1429775

Cited By

Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols

Molecules

https://doi.org/10.3390/molecules31101709

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