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Journals / International Journal of Food Engineering Research / 2019 / Volume: 5 Issue: 2

GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES

Tuğba Güner(İSTANBUL AYDIN ÜNİVERSİTESİ)
Z. Dilek Heperkan(İSTANBUL AYDIN ÜNİVERSİTESİ)0000-0001-7801-9607
Pages
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Publication Date
2019-10-01
DOI
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AI Summary & Key Takeaways

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

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data: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.
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Celiac disease · Gluten-free bread · Cornbread

Abstract

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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Cite This Article

Güner, T., Heperkan, Z. D. (2019). GLUTEN-FREE BREAD PRODUCTION FROM CORN AND DETERMINATION OF SENSORY PROPERTIES. International Journal of Food Engineering Research, Volume: 5 Issue: 2. https://ajindex.com/articles/1588843

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