Production of gluten-free bread enriched with hazelnut flour

Hazelnuts are very rich in omega fatty acids, arginine, fiber, vitamin E, vitamins B2 and B6, amino acids and folic acids contained in their content. With these properties, it is a good source of nutrients and is preferred as an additive. In this study, it is aimed to enrich the nutritional value of gluten-free bread with nut flour, as well as to add added value to hazelnut, which is an important source of income for our country and the world, taking into account that the lack of minerals, proteins and vitamins in gluten-free bread is one of the biggest problems. In addition, it is aimed to meet the functional food demands for people with hereditary diseases such as celiac patients. For this purpose, the prepared mixture in different proportions of bread (%0, %2,5, %5, %7,5 and 10%) of hazelnut flour in the dough, the addition of physical, rheological properties and bread samples for physical, chemical, textural and sensory quality characteristics were analyzed. According to the results of pharyngograph and extensograph analysis performed on bread dough, water removal values decreased with increasing addition of hazelnut flour and softening degree values were observed to increase. When the extensibility values of the dough in which hazelnut flour was added were examined, the gluten-free dough was directly broken off without elongation by the incoming impact. it is understood that the addition of hazelnut flour to the dough with the addition of 10% hazelnut flour has the highest energy, the addition of hazelnut flour increases the gas holding capacity of the dough and the fermentation tolerance. According to the results of the in-bread and crust color analysis, the highest L value was determined as 0% (control) bread, in which nut flour was not added, and it was found that the color of the bread crust darkened with the increase of the addition of nut flour. It has been determined that the high protein content of hazelnut flour allows the protein value to increase in parallel as the addition of hazelnut flour increases in bread samples. It has been determined that the hardness values of gluten-free breads with the addition of hazelnut flour are lower than control breads due to the fact that hazelnut flour has an excess water binding capacity. The lowest hardness value was determined in the sample with the addition of 10% nut flour. According to the results of sensory analysis, it was determined that the sensory acceptability of a bread sample containing 10% nut flour was the highest.