GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES
GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES
Bread is a product that is produced mainly from grains such as wheat, barley and oats and is consumed
in many societies as a staple food. However, due to gluten causing small bowel disease
called celiac, extensive research is being done on producing bread from gluten-free raw materials
such as corn and rice. In this study, the sensory properties of breads produced using corn flour, and
corn flour together with corn starch were investigated. The addition of corn starch to corn flour
had a positive effect on both the rheological and sensory characteristics of bread and was more
appreciated by panelists. Continuing the studies on gluten-free bread production using different
gluten-free raw materials is important in terms of meeting the needs of celiac patients.
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- ISSN: 2149-5777
- Başlangıç: 2015
- Yayıncı: İstanbul Aydın Üniversitesi