@article{article_1492523, title={Investigation of the Effect of Kefir Culture Use on Some Microbiological and Sensory Properties in Gluten-Free Bread Production}, journal={Toros University Journal of Food, Nutrition and Gastronomy}, volume={3}, pages={163–170}, year={2024}, DOI={10.58625/jfng-2669}, author={İslamoğlu, Ayşe Hümeyra and Korkmaz, İrem and Başar, Hicran and Yavuz, Hümeyra}, keywords={kefir kültürü, gluten, glutensiz ekmek, Çölyak Hastalığı}, abstract={This study was carried out to examine the effect of using kefir culture as baker’s yeast on some sensory quality parameters of gluten-free bread and to offer a more consumable gluten-free bread option to individuals with celiac disease and gluten intolerance. Lactococcus sp., Total Bacteria Count and mold-yeast enumaration were made in gluten-free bread dough containing kefir culture (study bread) and control bread. The pH value of the study bread was measured with a pH meter. Sensory analyzes were performed on the study and control breads by 11 nutritionist panelists. The results were evaluated with the SPSS 23.0 program. As a result of the sensory analysis, the study bread scored significantly higher than the control bread in terms of volume, shape symmetry, texture, mouthfeel, odor, aroma, taste, general control and preferability (p<0.001). The Lactococcus sp. count was 3.3 log cfu/g, the total bacteria count was 4.25 log cfu/g, and the mold-yeast count was 4.37 log cfu/g in the study bread. In addition, the pH value was determined as 4.62. The use of kefir culture has made significant contributions to the sensory properties of gluten-free bread and has turned gluten-free bread into a more consumable and preferable form.}, number={2}, publisher={Toros Üniversitesi}