Anahtar Kelimeler
Celiac Disease
gluten
gluten-free bread
Nasıl Atıf Yapılır
Özet
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. count, Total Bacteria Count and mold-yeast enumeration were made in gluten-free bread dough containing kefir culture (test bread) and control bread. The pH value of the the sample was measured with a pH meter. Sensory analyzes were performed on the test 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 test 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, the mold-yeast count was 4.37 log cfu/g and the pH value was determined as 4.62 in the test bread. 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.
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