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

Yıl 2025, Cilt: 15 Sayı: 1, 24 - 40, 15.03.2025

Başak Öncel , Hüsne Konur , Mehmet Sertaç Özer

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

Öz

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.

Anahtar Kelimeler

Çölyak, Glutensiz ekmek, Hidrokolloid, Ekmek makinesi

Proje Numarası

FYL-2018-10597

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

Öz

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.

Anahtar Kelimeler

Celiac, Gluten-free bread, Hydrocolloid, Bread machine

Proje Numarası

FYL-2018-10597

Kaynakça

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