Çölyak ve Çölyak Hastaları İçin Üretilen Ekmeklerin Kalite Özellikleri

Çölyak hastalığı, gluten intöleransı olan bireylerde gluten tüketimi ile oluşan kronik bağırsak hastalığıdır.Çölyak hastalarının tek tedavi yöntemi; hasta hayatından ömür boyu gluten ve gluten içeren tüm gıdalarınçıkarılmasıdır. Dolayısıyla bu hastaların buğday ve buğday ürünlerini tüketmesi yasaktır. Ekmek toplumumuzunvazgeçilmez bir gıdası olarak değerlendirildiğinde bu hastalara yönelik glutensiz ekmek üretimi bir zorunlulukolmaktadır. Buğday ununda bulunan gluten hamur oluşumunda ve ekmek üretiminde yapıdan sorumlu, ekmekkalitesini belirleyen esas bileşendir. Buğday ekmeğinin hacimli, elastik özellikte, kendine has tat ve kokuyasahip olmasının başlıca nedeni glutendir. Glutenin yerinin doldurulamaması; glutensiz ekmek üretiminin zorolmasına sebep olmaktadır. Glutensiz ekmek üretiminde pirinç, mısır, soya fasulyesi, yerfıstığı, nohut gibi gluteniçermeyen tahıl ve baklagil unları veya nişastaları ile karabuğday, kinoa, amarant gibi tahıl benzeri ürünlerin unlarıkullanılmaktadır. Bunların yanında hamur yapısının oluşturulması, ekmek kalitesinin arttırılması için enzimler,gamlar, protein izolatları, asitler, yapı sağlayıcılar formüle dahil edilebilmektedir. Halen çölyak hastaları için ekmeküretiminde belirlenen sabit bir formülasyon bulunmamaktadır. Üretilen ekmeklerde gözlemlenen hacim azlığı,tekstür sertliği, lezzet kaybı, besin içeriğindeki düşüklüğü ve hızlı bayatlama prosesi üzerinde çalışmalar devametmektedir. Bu çalışmada; çeşitli araştırıcılar tarafından glutensiz ekmek kalitesini arttırmaya yönelik yapılançalışmalar derlenmiştir. Böylece bu konuda daha ileri araştırma yapmak isteyenlere ışık tutulmaya çalışılmıştır.

Anahtar Kelimeler:

Ekmek, çölyak, kalite, glutensiz ekmek

Celiac Disease and The Quality Characteristics of Produced Bread for Celiac Patients

Celiac Disease is a chronic istestinal disease where the ingestion of gluten leads to damage in peoplewith gluten intolerance. The only treatment for celiac disease is lifelong adherence to gluten-free diet. Thus, peoplewith celiac disease are strictly forbidden to consume wheat and wheat products. It is imperative to produce glutenfree bread for celiac disease patients as bread is an essential part of the diet of our community. Gluten, available inwheat ﬂour, is the main component that regulates the dough and bread formation and that determines the qualityof the bread. Gluten makes wheat bread sizable and stretchy as well as with a unique ﬂavor and odor. The inabilityto replace gluten in bread makes gluten-free bread production almost impossible. Gluten-free cereals and legumeﬂours or starches like rice, corn, soy beans, peanut and chickpea as well as cereal-like products like buckwheat,quinoa and amaranth ﬂours are used in gluten-free bread production. Besides these, several enzymes, gums, proteinisolats, acids and structure providers are also added into the formula. A permanent bread formula for celiac diseasestill lacks. Efforts to settle challenges like lack of size and ﬂavor, texture toughness as well as low nutritive valueand rapid staling observed in the gluten-free breads are still in progress. In this study; studies to improve the qualityof gluten-free bread is compiled by various researchers. In this study, we compliled studies to improve the qualityof gluten-free bread by various authors. So this study tried to shed light for those who want to do further researchfor this topic.

Keywords:

Celiac, bread, quality, gluten-free bread,

PDF

___

Aguilar, N, Albanell, E, Minarro, B, Marta, C, 2015. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. Food Science and Technology, 62: 225-232.
Anonim, 2014. Gıda ve kontrol genel müdürlüğü 2014.http://mevzuat.basbakanlik.gov.tr/Metin.Aspx?MevzuatKod=9.5.15749&MevzuatIliski=0&sourceXmlSearch=gluten. Erişim Tarihi: 10.02.2015.
Axel, C, Röcker, B, Brosnan, B, Zannini, E, Furey, A, Coffey, A, Arendt, E, 2015. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiology, 47: 36-44.
Costantini, L, Lucsic, L, Molinari, R, Kreft, I, Bonofaccia, G, Manzi, L, Merendino, N, 2014. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ıngredients. Food Chemistry, 165: 232–240.
Demirkesen, I, Mert, B, Sumnu, G, Şahin, S, 2010. Rheological properties of gluten free bread formulation. Journal of Food Engineering, 96: 295-303.
Dizlek, H., 2012. Gluten proteinlerinin hamur ve ekmek nitelikleri üzerine etkileri. Dünya Gıda Dergisi, 18: 80-86.
Dizlek, H, 2011. Gluten oluşumu ve bunu sınırlayan engelleyen etmenler. Gıda Teknolojileri Elektronik Dergisi, 6: 14-22.
Dizlek, H, Gül, H, 2007. L-Askorbik asit ve ekmekçilikteki işlevleri. Süleyman Demirel Üniversitesi Ziraat Fakültesi Dergisi, 2: 26-34.
Dizlek, H, Özer, M.S, Altan, A, Gül, H. 2006. Buğdaydaki gluten proteinlerinin birbirleriyle etkileşimleri. Hububat Ürünleri Teknolojisi Kongre ve Fuarı, 7-9 Eylül 2006, Gaziantep.
Elgün, A, Ertugay, Z, 1997. Tahıl İşleme Teknolojisi, Atatürk Üniversitesi. Üçüncü baskı, Erzurum, Türkiye. 376s.
Elgün, A, Ertugay, Z, 2002. Tahıl İşleme Teknolojisi. Dördüncü Baskı, Erzurum, Türkiye. 411 s.
Fasano, A, Catassi, C, 2001. Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum. Gastroenterology, 120: 36-51.
Furlan, R, Padilla, P, Campderros, M, 2015. Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix. Food Chemistry, 170: 257-260.
Gallagher, E, Gormley, T, Arendt, E, 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15: 143-152.
Green, P, Cellier, C, 2007. Celiac disease. The New England Journal of Medicine, 357: 1731-1743.
Gren, P, Jabri, B, 2003. Coeliac disease. Lancet, 362: 383-391.
Gujral, N, Freeman, H, Thomson, A, 2012. Celiac disease: prevalence, diagnosis, pathogenesis and treatment. World Journal of Gastroenterology, 18: 6036-6059.
Hatta, E, Matsumoto, K, Honda, Y, 2015. Bacillolysin, papain, and subtilisin improve the quality of gluten-free rice bread. Journal of Cereal Science, 61: 41-47.
Hill, I, Bhatnagar, S, Cameron, J, De Rosa, S, Maki, M, Russell , G, Troncone , R, 2002. Celiac disease: working group report of the first world congress of pediatric gastroenterology, hepatology, and nutrition. Journal of Pediatric Gastroenterology and Nutrition, 35: 78-88. İşleroğlu, H, Dirim, S, Ertekin, F, 2009. Gluten içermeyen, hububat esaslı alternatif ürün formülasyonları ve üretim teknolojileri. Gıda, 34: 29-36.
Kittisuban, P, Ritthiruangdej, P, Suphantharika, M, 2014. Optimization of hydroxypropylmethylcellulose, yeast β- glucan, and whey protein levels based on physical properties of gluten- free rice bread using response surface methodology. Food Science and Technology, 57: 738-748.
Koehler, P, 2014. Celiac disease and gluten. Multidisciplinary Challenges and Opportunities, 1: 96.
Korus, J, Witczak, T, Ziobro, R, Juszczak, L, 2015. Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread. Food Science and Technology, 62: 257-264.
Mahmoud, RM, Yousif, EI, Cadallah, MG, Alawneh, AR, 2013. Formulations and quality characterization of gluten-free egyptian balady flat bread. Annals of Agricultural Sciences, 58: 19-25.
Marco, C, Rosell, C, 2008. Breadmaking performance of protein enriched, gluten-free breads. European Food Research and Technology, 4: 1205-1213.
Martinez, M, Diaz, A, Gomez, M, 2014. Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making. Journal of Food Engineering, 142: 49-56.
Mezaize, S, Chevallier, S, Bail, A, Lamballerie, MD, 2009. Optimization of gluten-free formulations for french-style breads. Journal of Food Science, 74: 140-146.
Moroni, AV, Bello, FD, Arendt, EK, 2009. Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?. Food Microbiology, 26: 676-684.
Nehra, V, Marietta, E, Murray, J, 2013. Celiac disease. Encyclopedia of Human Nutrition, 298-306.
Novotni, D, Cukelj, N, Smerdel, B, Bituh, M, Dujmic, F, Curic, D, 2012. Glycemic index and firming kinetics of partially baked frozen gluten free bread with sourdough. Journal of Cereal Science, 55: 120-125.
Özuğur, G, Hayta, M, 2011. Tahıl esaslı glutensiz ürünlerin besinsel ve teknolojik özelliklerinin iyileştirilmesi. Gıda, 36: 287-294.
Renzetti, S, Bello, FD, Arendt, EK, 2008. Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. Journal of Cereal Science, 48: 33-45.
Ribotta, P, Ausar, S, Morcillo, M, Perez, G. 2004. Production of gluten-free bread using soybean flour. Journal of the Science of Food and Agriculture, 84: 1969–1974.
Ronda, F, Villanueva, M, Collar, C, 2014. Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein. Food Science and Technology, 59: 12-20.
Schaart, M, Mearin, M, 2014. Early Nutrition: prevention of celiac disease?. Journal Pediatr Gastroenterol Nutrition, 59: 18-20.
Schober, T, Messerschmidt, M, Bean, S, Park, S, Arendt, E, 2005. Gluten-free bread from sorghum: quality differences among hybrids. Cereal Chemistry, 82: 394-404.
Shewry, P, Halford, N, Belton, P, Tatham, A, 2002. The structure and properties of gluten: an elastic protein from wheat grain. Phillosophical Transactions, 28: 133-142.
Torbica, A, Hadnadev, M, Dapcevic, T, 2010. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids, 24: 626-632.
Villanacci, V, Ceppa, P, Tavani, E, Vindigni, C, Volta, U, 2011. Coeliac disease: the histology report Digestive and Liver Disease, 43: 385-395.
Wieser , H, 2007. Chemistry of gluten proteins. Food Microbiol, 24: 115- 124.
Yanar, Ö, Durmaz, Ö, Gökçay, G, 2013. Atipik başlangıçlı çölyak hastalığı. Çocuk Dergisi, 13: 126-130.
Yarpuz, D. 2011. Glutensiz ekmek üzerine araştırmalar. Selçuk Üniversitesi Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, 44s.
Yılmaz, Y, Doğan, I, S, 2015. Glutensiz Ekmek Karışımların Kalite ve Bileşenler Yönünden Değerlendirilmesi. Gıda,40: 335-342.