Use of alternative natural additives as gum substitutes in gluten-free bread production

Gluten-free breads are generally made at home without gum substitutes. In the study, it was aimed to develop bread with gum substitute and physicochemical properties provided by gluten for the production of gluten-free bread. In order to observe the effects of yeast extract, flaxseed flour and psyllium powder mixtures as gum substitute, a formulation was created with the "Mixture Design" parameters in the "Minitab 22" program. The amount of mixture added is 19.8 g. Texture, specific volume, color, moisture, ash, baking loss, height, functional, sensory and statistical analyzes were made in the breads. Texture values were measured between 9.81-53.88 N/cm2, specific volume values were 3.23-4.4 g/cm3, moisture content was between 25.27-38.25%, firing loss was 7.4%-15.10%, and height values were between 38.50-54.20 cm. The crust color (L* value) of the control bread was measured between 64.89 and that of the trial breads between 43.76-71.96. It was determined that the highest ash content was 3.88% D2 bread. The lowest antioxidant capacity value measured with the DPPH method was 3418 µg TE/g in the control bread, and the highest value was determined in D8 bread with 3868 µg TE/g. The antioxidant capacity value determined by the FRAP method varied between 84.58-847.08 µg TE/g. While the total amount of phenolic substance varied between 239.39-1952.53, the highest value was found in D1 bread with 1952.53 µg GAE/g. According to the evaluations, it has been determined that the breads produced as natural, with gum substitute and gluten-free have the qualities that can win the consumer's appreciation.