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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2026 / Cilt: 30 Sayı: 3

Development and evaluation of gluten-free functional bread from Buckwheat and red lentil flour blend

Karabuğday ve kırmızı mercimek unu karışımından glutensiz fonksiyonel ekmeğin geliştirilmesi ve değerlendirilmesi

Büşra Dokuz Murat(AVRASYA ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0000-0002-3871-5269
Gülefşan Paşa Kafaf(AVRASYA ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0009-0003-6956-3362
Merve Samancı(AVRASYA ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0009-0002-5401-3299
Pelin Çetinkaya(AVRASYA ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0009-0004-5789-3281
Miray Doğan(AVRASYA ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0009-0006-2703-6697
Asuman Ahmetbeyoğlu(AVRASYA ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0009-0009-8067-4833
Pages
1130–1152
Publication Date
2026-09-23
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

These findings demonstrate the feasibility of producing nutritionally dense, sensory-acceptable, and additive-free gluten-free bread using sustainable plant-based ingredients.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The growing demand for nutritionally enhanced and gluten-free functional foods has driven innovation in bread formulations for individuals with coeliac disease and health-conscious consumers.
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Key Findings & Data:Fifteen formulations were evaluated through sensory analysis, and statistical optimization identified the ideal composition as 50 g lentil flour, 45 g buckwheat flour, and 6.5 g olive oil.
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Conclusion & Impact:These findings demonstrate the feasibility of producing nutritionally dense, sensory-acceptable, and additive-free gluten-free bread using sustainable plant-based ingredients.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Glutensiz ekmek · mercimek unu · karabuğday unu

Abstract

The growing demand for nutritionally enhanced and gluten-free functional foods has driven innovation in bread formulations for individuals with coeliac disease and health-conscious consumers. This study aimed to develop and optimize a gluten-free functional bread formulation based on a blend of buckwheat and red lentil flours using a Box-Behnken experimental design. Lentil flour, buckwheat flour, and olive oil were selected as independent variables, while almonds, hazelnuts, pumpkin seeds, and spices were included at fixed levels to enhance nutritional and sensory properties. Fifteen formulations were evaluated through sensory analysis, and statistical optimization identified the ideal composition as 50 g lentil flour, 45 g buckwheat flour, and 6.5 g olive oil. An additional sensory validation test with 22 trained assessors confirmed good agreement between the model-predicted and experimentally observed sensory scores of the optimized formulation. The optimized bread showed superior sensory acceptability and a favorable nutritional profile, providing 12.8 g protein, 8.1 g dietary fibre, 58.9 mg omega-3 fatty acids, and 0.52 mg vitamin E per 100 g, with gluten content well below the Codex Alimentarius threshold (<20 ppm). Free from animal-derived ingredients and chemical additives, the product was suitable for vegan and lactose-intolerant populations. Despite a relatively high fat content (11.8 g/100 g), oleic acid predominated (64%), supporting cardiovascular health. These findings demonstrate the feasibility of producing nutritionally dense, sensory-acceptable, and additive-free gluten-free bread using sustainable plant-based ingredients.

Özet

Besin içeriği açısından zenginleştirilmiş ve glutensiz fonksiyonel gıdalara yönelik artan talep, çölyak hastaları ve sağlık bilincine sahip tüketiciler için ekmek formülasyonlarında yenilikleri teşvik etmiştir. Bu çalışmanın amacı, Box-Behnken deney tasarımı kullanılarak optimize edilmiş, yüksek proteinli kırmızı mercimek unu ile glutensiz bir ekmek geliştirmektir. Bağımsız değişkenler olarak mercimek unu, karabuğday unu ve zeytinyağı seçilmiş; badem, fındık, kabak çekirdeği ve baharatlar ise besinsel ve duyusal özellikleri geliştirmek amacıyla sabit seviyelerde formülasyona dâhil edilmiştir. On beş farklı formülasyon duyusal analiz yoluyla değerlendirilmiş ve istatistiksel optimizasyon sonucunda ideal bileşim 50 g mercimek unu, 45 g karabuğday unu ve 6,5 g zeytinyağı olarak belirlenmiştir. Optimizasyon sonrasında gerçekleştirilen ve 22 eğitimli panelistin katıldığı ilave duyusal doğrulama testi, model tarafından tahmin edilen duyusal skorlar ile deneysel olarak elde edilen skorlar arasında iyi bir uyum olduğunu göstermiştir. Optimize edilmiş ekmek, üstün duyusal kabul edilebilirlik ve olumlu bir besin profili sergilemiş; 100 g üründe 12.8 g protein, 8.1 g diyet lifi, 58,9 mg omega-3 yağ asidi ve 0,52 mg E vitamini içermiştir. Ürünün gluten içeriği, Codex Alimentarius tarafından belirlenen sınır değerin oldukça altında (<20 ppm) bulunmuştur. Hayvansal kaynaklı bileşenler ve kimyasal katkı maddeleri içermeyen ürün, vegan ve laktoz intoleransı olan bireyler için uygun niteliktedir. Nispeten yüksek yağ içeriğine (11,8 g/100 g) rağmen, yağ asidi profilinde oleik asidin baskın olması (%64) kardiyovasküler sağlık açısından olumlu bir özellik sunmaktadır. Bu bulgular, sürdürülebilir bitkisel kaynaklı bileşenler kullanılarak besin değeri yüksek, duyusal açıdan kabul edilebilir ve katkı maddesi içermeyen glutensiz ekmek üretiminin mümkün olduğunu göstermektedir.

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Cite This Article

Murat, B. D., Kafaf, G. P., Samancı, M., Çetinkaya, P., Doğan, M., Ahmetbeyoğlu, A. (2026). Development and evaluation of gluten-free functional bread from Buckwheat and red lentil flour blend. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 30 Sayı: 3, 1130–1152. https://ajindex.com/articles/1348278

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