Determination of the aroma profile and bioactive properties of gluten-free bread with legumes flour

In this research, it was aimed to produce gluten-free bread with improved nutritional, textural and sensory properties for the consumption of celiac patients by using legume flours (chickpea, lentil, pea) produced with different baking methods (boiled and microwave). Type II resistant starch and legume flours at 10%, 20% and 30% ratios were added into the control group breads which are consisted from the mixture of corn starch (70%)-gluten-free wheat starch (30%) by using %4 HPMC (hydroxypropyl methyl carboxyl)-KG (xanthan gum) and the physicochemical, color, texture, bioactive properties, aroma composition and sensory properties of the samples were investigated. As a result of the research, it was determined that the specific volume of the gluten-free breads made with flour produced by both production methods increased significantly based on the increasing usage ratio besides the hardness and chewiness of the bread crumb decreased, and it was determined that the moisture values of the bread reached the highest value in the formulation due to the increased use of resistant starch. It is seen that the total amount of dietary fiber in breads varies between 1.31-2.49 g/100g, the total phenolic substance is 0.33-0.70 mg GAE/100 g, the total antioxidant capacity value varies between 0.05-2.02 µmol TE/100g and it was determined that the breads with 30% lentil flour added had the highest value in terms of these properties. A total of 32 aromatic compounds were detected in the samples, including 4 alcohols, 10 carboxylic acids, 3 pyrazines, 9 carboxylic acids, 4 ketones and 3 furans. As a result of the sensory evaluation, it was commented by the panelists that 10% chickpea flour (boiled) added breads were the most liked and suitable sample for consumption.