A research on gluten-free sweet semolina pastry

Celiac is a syndrom resulted from the deformation of intestines natural structure due to the consumption of nourishments including gluten. Sweet semolina pastry, which is usually consumed by man, cannot be eaten by celiac patients because it includes gluten protein. Production of alternative gluten-free products demonstrates great importance of these products for this patient group. In this study, by using buckwheat flour (BWF) and rice flour (RF) and chestnut flour (CF) gluten-free sweet semolina pastry formulations were optimized through the employment of the Response Surface Methodology (RSM). Potato Starch (PS) was added to the samples including BWF and CF. It was determined that the addition of PS increased the edibility of the sweet semolina pastry prepared with buckwheat flour and the processibility of the sweet semolina pastry's flour prepared with chestnut flour. It was determined that the use of varying degree of flour, potato starch/corn semolina mix, egg's white and yolk powder and drinking water increased the sample's values of volume, chewiness, symmetryindex and texture (p<0.05). Considering all the components, when (62.5/37.5) % flour/corn semolina mix, 75.85 drinking water% 14.73% egg's white and yolk powder (with the same amount) were used in BWF formulation and when (50/50) % flour/corn semolina mix, 81.46 %, drinking water 14.91 % yolk and egg's white powder (with the same amount) were used in RF formulation, and as for CF formulation, when (50/50) % flour/corn semolina mix, 60.30 % drinking water , 14.95 % egg's white and yolk powder were used, it became possible to produce free-gluten sweet semolina, pastry that is most close to the control sample sweet semolina pastry. In consequence of the sensory score that the sweet semolina pastries prepared with different formulations, control sample, rice, chestnut and buckwheat semolina pastry respectively had the highest score.