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Yıl 2020, Cilt: 4 Sayı: 2, 135 - 148, 25.07.2020

Öz

Kaynakça

  • Acs, E., Kovacs, Z., Matuz, J. (1996). Bread from corn starch for dietetic purposes. I. Structure formation. Cereal Research Communications, 24(4), 441-449.
  • Adıgüzel, E. (2019). Siyez Buğdayı (Triticum monococcum) Çölyak Hastaları İçin Alternatif Olabilir mi?. Sağlık Bilimleri Dergisi, 28, 27-32.
  • Arendt, E.K., Morrissey, A., Moore, M.M., Dal Bello, F. (2008). Gluten-freebreads. In: Arendt E.K., Dal Bello, F. (Eds.), Gluten-Free Cereal Products and Beverages, (pp.289-319). London: AcademicPress.
  • Aubrecht, E, Biacs, P.Á. (2001). Characterization of buckwheat grain proteins and its products. Acta Alimenteria, 30: 71-80.
  • Boettcher, E., Crowe, S. E. (2013). Dietary proteins and functional gastrointestinal disorders. The American Journal of Gastroenterology, 108(5), 728-736
  • Caselato‐Sousa, V.M., Amaya‐Farfán, J. (2012). State of knowledge on amaranth grain: a comprehensive review. Journal of Food Science, 77(4), 93-104.
  • Catassi, C., Ratsch, I. M., Gandolfi, L., Pratesi, R., Fabiani, E., El Asmar, R., Frijia, M., Bearzi, I., Vizzoni, L. (1999). Why is coeliac disease endemic in the people of the Sahara?. The Lancet, 354(9179), 647-648.
  • Cato, L., Rafael, L. G. B., Gan, J., Small, D. M. (2002). The use of rice flour and hydrocolloid gums for gluten free breads. 51st Australian Cereal Chemistry Conference. Melbourne, Australia (pp. 304-308).
  • Cauvain, S.P. (2015). Technology of Breadmaking. Third Edition. Switzerland: Springer International Publishing AG.
  • Ciclitira, P. J., Ellis, H. J., Lundin, K. E. (2005). Gluten-free diet—what is toxic?. Best Practice & Research Clinical Gastroenterology, 19(3), 359-371.
  • De Frutos M.F., Fotschki B., Musoles R.F., Llopis J.M.L. (2019). Gluten-Free Cereals and Pseudocereals: Nutrition and Health. In: Mérillon, J.M., Ramawat, K. (Eds) Bioactive Molecules in Food, (pp.847-864) Reference Series in Phytochemistry. Cham: Springer.
  • De Vuyst, L., Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, 16(1-3), 43-56.
  • Di Cagno, R., Rizzello, C.G., Gobbetti, M. (2014). Adverse reactions to gluten: Exploitation of sourdough fermentation. In Watson R.R., Preedy V., Ziboli S. (Eds), Wheat and Rice in Disease Prevention and Health (pp. 171-177). Cambridge: Academic Press.
  • Di Sabatino, A., Corazza, G. R. (2012). Nonceliac gluten sensitivity: sense or sensibility?. Annals of Internal Medicine, 156(4), 309-311.
  • Fasano, A., Catassi, C. (2001). Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum. Gastroenterology, 120(3), 636-651.
  • Gallagher, E., Gormley, T. R. (2002). The quality of gluten free breads produced at retail outlets. Research report. The National Food Centre, Dublin.
  • Gallagher, E., Gormley, T. R., Arendt, E. K. (2003). Crust and crumb characteristics of gluten free breads. Journal of Food Engineering, 56(2-3), 153-161.
  • Gallagher, E., Gormley, T. R., Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 15(3-4), 143-152.
  • Gambus, H., Gambus, F., Sabat, R. (2002). The research on quality improvement of gluten-free bread by amaranthus flour addition. Zywnosc, 9(2), 99-112.
  • Gan, J., Rafael, L. G. B., Cato, L., Small, D. M. (2001). Evaluation of the potential of different rice flours in bakery formulations. 51st Australian Cereal Chemistry Conference. Melbourne, Australia (pp. 309-312).
  • Gibson, G. R., Roberfroid, M. B. (1995). Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. The Journal of Nutrition, 125(6), 1401-1412.
  • Gil-Humanes, J., Pistón, F., Altamirano-Fortoul, R., Real, A., Comino, I., Sousa, C., Rosell, C.M., Barro, F. (2014). Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies. PloS one, 9(3), e90898. doi: 10.1371/journal.pone.0090898. eCollection 2014.
  • Gobbetti, M. (1998). The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends in Food Science & Technology, 9(7), 267-274.
  • Gobbetti, M., De Angelis, M., Corsetti, A., Di Cagno, R. (2005). Biochemistry and physiology of sourdough lactic acid bacteria. Trends in Food Science & Technology, 16(1-3), 57-69.
  • Green, P. H., Cellier, C. (2007). Celiac disease. New England Journal Of Medicine, 357(17), 1731-1743.
  • Hadjivassiliou, M., Davies-Jones, G.A.B., Sanders, D.S, Grünewald, R.A. (2003). Dietary treatment of gluten ataxia. Journal of Neurology, Neurosurgery & Psychiatry, 74, 1221-1224.
  • Haines, M. L., Anderson, R. P., Gibson, P. R. (2008). Systematic review: the evidence base for long‐term management of coeliac disease. Alimentary Pharmacology & Therapeutics, 28(9), 1042-1066.
  • Houben, A., Höchstötter, A., Becker, T. (2012). Possibilities to increase the quality in gluten-free bread production: an overview. European Food Research and Technology, 235(2), 195-208.
  • Jing, R., Li, H. Q., Hu, C. L., Jiang, Y. P., Qin, L. P., Zheng, C. J. (2016). Phytochemical and pharmacological profiles of three fagopyrum buckwheats. International Journal Of Molecular Sciences, 17(4), 589. https://doi.org/10.3390/ijms17040589
  • Kabbani, T. A., Goldberg, A., Kelly, C. P., Pallav, K., Tariq, S., Peer, A., Hansen, J., Dennis, M., Leffler, D.A. (2012). Body mass index and the risk of obesity in coeliac disease treated with the gluten‐free diet. Alimentary Pharmacology & Therapeutics, 35(6), 723-729.
  • Kahraman, G., Harsa, S., Lucisano, M., Cappa, C. (2018). Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours. LWT-Food Science and Technology, 98, 276-282.
  • Kang, M. Y., Choi, Y. H., Choi, H. C. (1997). Effects of gums, fats and glutens adding on processing and quality of milled rice bread. Korean Journal of Food Science and Technology, 29(4), 700-704.
  • Lynch, K. M., Coffey, A., Arendt, E. K. (2018). Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products. Food Research International, 110, 52-61.
  • Maglie, R., Anitga, E., Quintarelli, L., Verdelli, A., Bonciani, D., Bonciolini, V., Caproni, M. (2019). Dermatitis herpetiformis: Novel perspectives. Frontiers in Immunology, 10, 1290.
  • Mancebo, C. M., Merino, C., Martínez, M. M., Gómez, M. (2015). Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality. Journal of Food Science and Technology, 52(10), 6323-6333.
  • Marks, J., Shuster, S., Watson, A. J. (1966). Small-bowel changes in dermatitis herpetiformis. The Lancet, 288(7476), 1280-1282.
  • Mendoza, N. (2005). Coeliac disease: an overview of the diagnosis, treatment and management. Nutrition Bulletin, 30(3), 231-236.
  • Moore, M. M., Schober, T. J., Dockery, P., Arendt, E. K. (2004). Textural comparisons of gluten‐free and wheat‐based doughs, batters, and breads. Cereal Chemistry, 81(5), 567-575.
  • Nijeboer, P., Bontkes, H. J., Mulder, C. J., Bouma, G. (2013). Non-celiac gluten sensitivity. Is it in the gluten or the grain?. Journal of Gastrointestinal & Liver Diseases, 22(4), 435-440.
  • Nionelli, L., Rizzello, C. (2016). Sourdough-based biotechnologies for the production of gluten-free foods. Foods, 5(3), 65. https://doi.org/10.3390/foods5030065
  • Olgun, M., Başçiftçi, Z.B., Ayter, N.G., Kutlu, İ., Akın, A., Karaduman, Y. (2013). Ekmeklik Buğday (Triticum aestivum L.) Çeşitlerinde Protein Oranının Üç Farklı Analiz Yöntemine Göre Karşılaştırılması Üzerine Bir Araştırma. SDÜ Ziraat Fakültesi Dergisi, 8(2), 80-87.
  • Ögel, B. (2003). Türk Kültür Tarihine Giriş IV. s. 335. Ankara: Kültür Bakanlığı
  • Özgüdenli, O., Uzunağaç, Ö. (2014). Selçuklu Anadolusu’nda Ekmek. Marmara Türkiyat Araştırmaları Dergisi, 1(1), 43-72.
  • Özuğur, G., Hayta, M. (2011). Tahıl esaslı glütensiz ürünlerin besinsel ve teknolojik özelliklerinin iyileştirilmesi. GIDA, 36(5), 287-294.
  • Paciulli, M., Rinaldi, M., Cirlini, M., Scazzina, F., Chiavaro, E. (2016). Chestnut flour addition in commercial gluten-free bread: A shelf-life study. LWT-Food Science and Technology, 70, 88-95.
  • Pellecchia, M. T., Scala, R., Filla, A., De Michele, G., Ciacci, C., Barone, P. (1999). Idiopathic cerebellar ataxia associated with celiac disease: lack of distinctive neurological features. Journal of Neurology, Neurosurgery & Psychiatry, 66(1), 32-35.
  • Rinaldi, M., Paciulli, M., Caligiani, A., Scazzina, F., Chiavaro, E. (2017). Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation. Food Chemistry, 224, 144-152.
  • Rizzello, C.G., Montemurro, M., Cobbetti, M. (2016). Characterization of the bread made with durum wheat semolina rendered gluten free by sourdough biotechnology in comparison with commercial gluten‐free products. Journal of Food Science, 81(9), 2263-2272.
  • Rosell, C.M. (2009). Enzymatic manipulation of gluten-free breads. In: Gallagher, E. (Ed.), Gluten Free Food Science and Technology (pp. 83-98). Oxford: Willey-Blackwell.
  • Salmi, T. T., Hervonen, K., Kautiainen, H., Collin, P., Reunala, T. (2011). Prevalence and incidence of dermatitis herpetiformis: a 40‐year prospective study from Finland. British Journal of Dermatology, 165(2), 354-359.
  • Sanchez, H. D., Osella, C. A., De La Torre, M. A. (2002). Optimization of gluten‐free bread prepared from cornstarch, rice flour, and cassava starch. Journal of Food Science, 67(1), 416-419.
  • Sandri, L. T., Santos, F. G., Fratelli, C., Capriles, V. D. (2017). Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties. Food Science and Nutrition, 5(5):1021-1028.
  • Sapone, A., Bai, J. C., Ciacci, C., Dolinsek, J., Green, P. H., Hadjivassiliou, M., Kaukinen, K., Rostami, K., Sanders, D.S., Schumann, M., Ullrich, R., Villalta, D., Volta, U.,
  • Catassi, C., Fasano, A. (2012). Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Medicine, 10,13. https://doi.org/10.1186/1741-7015-10-13.
  • Scherf, K. A., Brockow, K., Biedermann, T., Koehler, P., Wieser, H. (2016). Wheat‐dependent exercise‐induced anaphylaxis. Clinical & Experimental Allergy, 46(1), 10-20.
  • Schober, T. J., Messerschmidt, M., Bean, S. R., Park, S. H., Arendt, E. K. (2005). Gluten Free bread from sorghum: quality differences among hybrids. Cereal Chemistry, 82(4), 394-404.
  • Schober, T.J. (2009). Manufacture of gluten-free specialty breads and confectionery products. In: Gallagher, E. (Ed.), Gluten-free Food Science and Technology (pp.130-180). Oxford: Willey-Blackwell.
  • Tatham, A.S., Shewry, P.R. (2008). Allergens to wheat and related cereals. Clinical & Experimental Allergy, 38, 1712–1726.
  • Thiele, C., Gänzle, M. G., Vogel, R. F. (2002). Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chemistry, 79(1), 45-51.
  • Thompson, T. (2009). The nutritional quality of gluten-free foods. In: Gallagher, E. (Ed.), Gluten Free Food Science and Technology (pp. 42-51). Oxford: Willey-Blackwell.
  • Vierk, K. A., Koehler, K. M., Fein, S. B., Street, D. A. (2007). Prevalence of self-reported food allergy in American adults and use of food labels. Journal of Allergy and Clinical Immunology, 119(6), 1504-1510.
  • West, J., Fleming, K. M., Tata, L. J., Card, T. R., Crooks, C. J. (2014). Incidence and prevalence of celiac disease and dermatitis herpetiformis in the UK over two decades: population-based study. The American Journal of Gastroenterology, 109(5), 757.
  • Wierdsma, N., Berkenpas, M., Mulder, C., Van Bodegraven, A. (2013). Vitamin and mineral deficiencies are highly prevalent in newly diagnosed celiac disease patients. Nutrients, 5(10), 3975-3992.
  • Wieser, H. (2007). Chemistry of gluten proteins. Food microbiology, 24(2), 115-119.
  • Ziobro, R., Juszczak, L., Witczak, M., Korus, J. (2016). Non-gluten proteins as structure forming agents in gluten free bread. Journal of Food Science and Technology, 53(1), 571-580.
  • Zuidmeer, L., Goldhahn, K., Rona, R. J., Gislason, D., Madsen, C., Summers, C., Sodergren, E., Dahlstrom, J., Lindner, T., Sigurdardottir, S.T., McBride, D., Keil, T. (2008). The prevalence of plant food allergies: a systematic review. Journal of Allergy and Clinical Immunology, 121(5), 1210-1218.

Glütenle İlişkili Rahatsızlıklar ve Glütensiz Ekmek Üretimi

Yıl 2020, Cilt: 4 Sayı: 2, 135 - 148, 25.07.2020

Öz

Yaşamın simgelerinden biri olan ekmek, insanoğlunun bilinen en eski ve önemli gıdalarındandır. Ülkemizde de ekmek, neredeyse kutsallık atfedilen bir besin olmaya devam etmekte ve tüketim miktarı bakımından dünyada ilk sıralarda yer almaktadır. Toplumların beslenmesi incelendiğinde ekmekte bulunan glüten, diyette en fazla bulunan bileşenlerden biri olarak görülmektedir. Glüten, kaliteli ekmek üretimi için gerekli olan hamurun elastikiyet ve uzayabilirlik özelliklerinden sorumlu olan, görünüşü ve ekmek içi yapısına katkıda bulunan önemli bir faktördür. Bununla birlikte, yapılan çalışmalar incelendiğinde, son zamanlarda glütenin özellikle çeşitli klinik bozukluklara neden olduğu ve bazı rahatsızlıklara sebebiyet verdiği belirtilmektedir. Buna bağlı olarak glütensiz ürünler için pazar payı, dünya çapında artmaktadır. Bu çalışmada glütenle ilgili rahatsızlıklar hakkında bilgiler verilmiş; glütensiz ekmek üretimi konusunda yapılan araştırmaların sonuçlarına yer verilmiştir.

Kaynakça

  • Acs, E., Kovacs, Z., Matuz, J. (1996). Bread from corn starch for dietetic purposes. I. Structure formation. Cereal Research Communications, 24(4), 441-449.
  • Adıgüzel, E. (2019). Siyez Buğdayı (Triticum monococcum) Çölyak Hastaları İçin Alternatif Olabilir mi?. Sağlık Bilimleri Dergisi, 28, 27-32.
  • Arendt, E.K., Morrissey, A., Moore, M.M., Dal Bello, F. (2008). Gluten-freebreads. In: Arendt E.K., Dal Bello, F. (Eds.), Gluten-Free Cereal Products and Beverages, (pp.289-319). London: AcademicPress.
  • Aubrecht, E, Biacs, P.Á. (2001). Characterization of buckwheat grain proteins and its products. Acta Alimenteria, 30: 71-80.
  • Boettcher, E., Crowe, S. E. (2013). Dietary proteins and functional gastrointestinal disorders. The American Journal of Gastroenterology, 108(5), 728-736
  • Caselato‐Sousa, V.M., Amaya‐Farfán, J. (2012). State of knowledge on amaranth grain: a comprehensive review. Journal of Food Science, 77(4), 93-104.
  • Catassi, C., Ratsch, I. M., Gandolfi, L., Pratesi, R., Fabiani, E., El Asmar, R., Frijia, M., Bearzi, I., Vizzoni, L. (1999). Why is coeliac disease endemic in the people of the Sahara?. The Lancet, 354(9179), 647-648.
  • Cato, L., Rafael, L. G. B., Gan, J., Small, D. M. (2002). The use of rice flour and hydrocolloid gums for gluten free breads. 51st Australian Cereal Chemistry Conference. Melbourne, Australia (pp. 304-308).
  • Cauvain, S.P. (2015). Technology of Breadmaking. Third Edition. Switzerland: Springer International Publishing AG.
  • Ciclitira, P. J., Ellis, H. J., Lundin, K. E. (2005). Gluten-free diet—what is toxic?. Best Practice & Research Clinical Gastroenterology, 19(3), 359-371.
  • De Frutos M.F., Fotschki B., Musoles R.F., Llopis J.M.L. (2019). Gluten-Free Cereals and Pseudocereals: Nutrition and Health. In: Mérillon, J.M., Ramawat, K. (Eds) Bioactive Molecules in Food, (pp.847-864) Reference Series in Phytochemistry. Cham: Springer.
  • De Vuyst, L., Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, 16(1-3), 43-56.
  • Di Cagno, R., Rizzello, C.G., Gobbetti, M. (2014). Adverse reactions to gluten: Exploitation of sourdough fermentation. In Watson R.R., Preedy V., Ziboli S. (Eds), Wheat and Rice in Disease Prevention and Health (pp. 171-177). Cambridge: Academic Press.
  • Di Sabatino, A., Corazza, G. R. (2012). Nonceliac gluten sensitivity: sense or sensibility?. Annals of Internal Medicine, 156(4), 309-311.
  • Fasano, A., Catassi, C. (2001). Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum. Gastroenterology, 120(3), 636-651.
  • Gallagher, E., Gormley, T. R. (2002). The quality of gluten free breads produced at retail outlets. Research report. The National Food Centre, Dublin.
  • Gallagher, E., Gormley, T. R., Arendt, E. K. (2003). Crust and crumb characteristics of gluten free breads. Journal of Food Engineering, 56(2-3), 153-161.
  • Gallagher, E., Gormley, T. R., Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 15(3-4), 143-152.
  • Gambus, H., Gambus, F., Sabat, R. (2002). The research on quality improvement of gluten-free bread by amaranthus flour addition. Zywnosc, 9(2), 99-112.
  • Gan, J., Rafael, L. G. B., Cato, L., Small, D. M. (2001). Evaluation of the potential of different rice flours in bakery formulations. 51st Australian Cereal Chemistry Conference. Melbourne, Australia (pp. 309-312).
  • Gibson, G. R., Roberfroid, M. B. (1995). Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. The Journal of Nutrition, 125(6), 1401-1412.
  • Gil-Humanes, J., Pistón, F., Altamirano-Fortoul, R., Real, A., Comino, I., Sousa, C., Rosell, C.M., Barro, F. (2014). Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies. PloS one, 9(3), e90898. doi: 10.1371/journal.pone.0090898. eCollection 2014.
  • Gobbetti, M. (1998). The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends in Food Science & Technology, 9(7), 267-274.
  • Gobbetti, M., De Angelis, M., Corsetti, A., Di Cagno, R. (2005). Biochemistry and physiology of sourdough lactic acid bacteria. Trends in Food Science & Technology, 16(1-3), 57-69.
  • Green, P. H., Cellier, C. (2007). Celiac disease. New England Journal Of Medicine, 357(17), 1731-1743.
  • Hadjivassiliou, M., Davies-Jones, G.A.B., Sanders, D.S, Grünewald, R.A. (2003). Dietary treatment of gluten ataxia. Journal of Neurology, Neurosurgery & Psychiatry, 74, 1221-1224.
  • Haines, M. L., Anderson, R. P., Gibson, P. R. (2008). Systematic review: the evidence base for long‐term management of coeliac disease. Alimentary Pharmacology & Therapeutics, 28(9), 1042-1066.
  • Houben, A., Höchstötter, A., Becker, T. (2012). Possibilities to increase the quality in gluten-free bread production: an overview. European Food Research and Technology, 235(2), 195-208.
  • Jing, R., Li, H. Q., Hu, C. L., Jiang, Y. P., Qin, L. P., Zheng, C. J. (2016). Phytochemical and pharmacological profiles of three fagopyrum buckwheats. International Journal Of Molecular Sciences, 17(4), 589. https://doi.org/10.3390/ijms17040589
  • Kabbani, T. A., Goldberg, A., Kelly, C. P., Pallav, K., Tariq, S., Peer, A., Hansen, J., Dennis, M., Leffler, D.A. (2012). Body mass index and the risk of obesity in coeliac disease treated with the gluten‐free diet. Alimentary Pharmacology & Therapeutics, 35(6), 723-729.
  • Kahraman, G., Harsa, S., Lucisano, M., Cappa, C. (2018). Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours. LWT-Food Science and Technology, 98, 276-282.
  • Kang, M. Y., Choi, Y. H., Choi, H. C. (1997). Effects of gums, fats and glutens adding on processing and quality of milled rice bread. Korean Journal of Food Science and Technology, 29(4), 700-704.
  • Lynch, K. M., Coffey, A., Arendt, E. K. (2018). Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products. Food Research International, 110, 52-61.
  • Maglie, R., Anitga, E., Quintarelli, L., Verdelli, A., Bonciani, D., Bonciolini, V., Caproni, M. (2019). Dermatitis herpetiformis: Novel perspectives. Frontiers in Immunology, 10, 1290.
  • Mancebo, C. M., Merino, C., Martínez, M. M., Gómez, M. (2015). Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality. Journal of Food Science and Technology, 52(10), 6323-6333.
  • Marks, J., Shuster, S., Watson, A. J. (1966). Small-bowel changes in dermatitis herpetiformis. The Lancet, 288(7476), 1280-1282.
  • Mendoza, N. (2005). Coeliac disease: an overview of the diagnosis, treatment and management. Nutrition Bulletin, 30(3), 231-236.
  • Moore, M. M., Schober, T. J., Dockery, P., Arendt, E. K. (2004). Textural comparisons of gluten‐free and wheat‐based doughs, batters, and breads. Cereal Chemistry, 81(5), 567-575.
  • Nijeboer, P., Bontkes, H. J., Mulder, C. J., Bouma, G. (2013). Non-celiac gluten sensitivity. Is it in the gluten or the grain?. Journal of Gastrointestinal & Liver Diseases, 22(4), 435-440.
  • Nionelli, L., Rizzello, C. (2016). Sourdough-based biotechnologies for the production of gluten-free foods. Foods, 5(3), 65. https://doi.org/10.3390/foods5030065
  • Olgun, M., Başçiftçi, Z.B., Ayter, N.G., Kutlu, İ., Akın, A., Karaduman, Y. (2013). Ekmeklik Buğday (Triticum aestivum L.) Çeşitlerinde Protein Oranının Üç Farklı Analiz Yöntemine Göre Karşılaştırılması Üzerine Bir Araştırma. SDÜ Ziraat Fakültesi Dergisi, 8(2), 80-87.
  • Ögel, B. (2003). Türk Kültür Tarihine Giriş IV. s. 335. Ankara: Kültür Bakanlığı
  • Özgüdenli, O., Uzunağaç, Ö. (2014). Selçuklu Anadolusu’nda Ekmek. Marmara Türkiyat Araştırmaları Dergisi, 1(1), 43-72.
  • Özuğur, G., Hayta, M. (2011). Tahıl esaslı glütensiz ürünlerin besinsel ve teknolojik özelliklerinin iyileştirilmesi. GIDA, 36(5), 287-294.
  • Paciulli, M., Rinaldi, M., Cirlini, M., Scazzina, F., Chiavaro, E. (2016). Chestnut flour addition in commercial gluten-free bread: A shelf-life study. LWT-Food Science and Technology, 70, 88-95.
  • Pellecchia, M. T., Scala, R., Filla, A., De Michele, G., Ciacci, C., Barone, P. (1999). Idiopathic cerebellar ataxia associated with celiac disease: lack of distinctive neurological features. Journal of Neurology, Neurosurgery & Psychiatry, 66(1), 32-35.
  • Rinaldi, M., Paciulli, M., Caligiani, A., Scazzina, F., Chiavaro, E. (2017). Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation. Food Chemistry, 224, 144-152.
  • Rizzello, C.G., Montemurro, M., Cobbetti, M. (2016). Characterization of the bread made with durum wheat semolina rendered gluten free by sourdough biotechnology in comparison with commercial gluten‐free products. Journal of Food Science, 81(9), 2263-2272.
  • Rosell, C.M. (2009). Enzymatic manipulation of gluten-free breads. In: Gallagher, E. (Ed.), Gluten Free Food Science and Technology (pp. 83-98). Oxford: Willey-Blackwell.
  • Salmi, T. T., Hervonen, K., Kautiainen, H., Collin, P., Reunala, T. (2011). Prevalence and incidence of dermatitis herpetiformis: a 40‐year prospective study from Finland. British Journal of Dermatology, 165(2), 354-359.
  • Sanchez, H. D., Osella, C. A., De La Torre, M. A. (2002). Optimization of gluten‐free bread prepared from cornstarch, rice flour, and cassava starch. Journal of Food Science, 67(1), 416-419.
  • Sandri, L. T., Santos, F. G., Fratelli, C., Capriles, V. D. (2017). Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties. Food Science and Nutrition, 5(5):1021-1028.
  • Sapone, A., Bai, J. C., Ciacci, C., Dolinsek, J., Green, P. H., Hadjivassiliou, M., Kaukinen, K., Rostami, K., Sanders, D.S., Schumann, M., Ullrich, R., Villalta, D., Volta, U.,
  • Catassi, C., Fasano, A. (2012). Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Medicine, 10,13. https://doi.org/10.1186/1741-7015-10-13.
  • Scherf, K. A., Brockow, K., Biedermann, T., Koehler, P., Wieser, H. (2016). Wheat‐dependent exercise‐induced anaphylaxis. Clinical & Experimental Allergy, 46(1), 10-20.
  • Schober, T. J., Messerschmidt, M., Bean, S. R., Park, S. H., Arendt, E. K. (2005). Gluten Free bread from sorghum: quality differences among hybrids. Cereal Chemistry, 82(4), 394-404.
  • Schober, T.J. (2009). Manufacture of gluten-free specialty breads and confectionery products. In: Gallagher, E. (Ed.), Gluten-free Food Science and Technology (pp.130-180). Oxford: Willey-Blackwell.
  • Tatham, A.S., Shewry, P.R. (2008). Allergens to wheat and related cereals. Clinical & Experimental Allergy, 38, 1712–1726.
  • Thiele, C., Gänzle, M. G., Vogel, R. F. (2002). Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chemistry, 79(1), 45-51.
  • Thompson, T. (2009). The nutritional quality of gluten-free foods. In: Gallagher, E. (Ed.), Gluten Free Food Science and Technology (pp. 42-51). Oxford: Willey-Blackwell.
  • Vierk, K. A., Koehler, K. M., Fein, S. B., Street, D. A. (2007). Prevalence of self-reported food allergy in American adults and use of food labels. Journal of Allergy and Clinical Immunology, 119(6), 1504-1510.
  • West, J., Fleming, K. M., Tata, L. J., Card, T. R., Crooks, C. J. (2014). Incidence and prevalence of celiac disease and dermatitis herpetiformis in the UK over two decades: population-based study. The American Journal of Gastroenterology, 109(5), 757.
  • Wierdsma, N., Berkenpas, M., Mulder, C., Van Bodegraven, A. (2013). Vitamin and mineral deficiencies are highly prevalent in newly diagnosed celiac disease patients. Nutrients, 5(10), 3975-3992.
  • Wieser, H. (2007). Chemistry of gluten proteins. Food microbiology, 24(2), 115-119.
  • Ziobro, R., Juszczak, L., Witczak, M., Korus, J. (2016). Non-gluten proteins as structure forming agents in gluten free bread. Journal of Food Science and Technology, 53(1), 571-580.
  • Zuidmeer, L., Goldhahn, K., Rona, R. J., Gislason, D., Madsen, C., Summers, C., Sodergren, E., Dahlstrom, J., Lindner, T., Sigurdardottir, S.T., McBride, D., Keil, T. (2008). The prevalence of plant food allergies: a systematic review. Journal of Allergy and Clinical Immunology, 121(5), 1210-1218.
Toplam 66 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Beslenme ve Diyetetik
Bölüm Derleme
Yazarlar

Ayla Ünver Alçay Bu kişi benim 0000-0003-3254-155X

Farnoush Ahmetoglu Bu kişi benim 0000-0001-5250-1729

Yayımlanma Tarihi 25 Temmuz 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 4 Sayı: 2

Kaynak Göster

APA Ünver Alçay, A., & Ahmetoglu, F. (2020). Glütenle İlişkili Rahatsızlıklar ve Glütensiz Ekmek Üretimi. Aydın Gastronomy, 4(2), 135-148.



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