Determination of the effects of pseudo cereal flour addition on the textural and sensory characteristics of breads

Within the scope of the study, the highest quality bread formulation has been tried to develop via adding various ingredients to pseudo cereal flour (buckwheat flour) such as starches from different sources or their combinations, hydrocolloids that can mimic the gluten function, dietary fiber components etc. Response surface methodology (full factorial design) was used to optimize the bread formulation primarily based on buckwheat flour and three levels of each variable (buckwheat flour (5%, 15%, 25%), apple fiber (1%, 2%, 3%) and water (65%, 70% and 75%)) were chosen with analysis of 27 combinations of these variables being performed. Physicochemical (wet gluten, gluten index and Zeleny sedimentation) and chemical (moisture, ash and protein contents) properties of flour samples used in bread formulation as well as textural (hardness, adhesiveness, chewiness) and sensorial properties of dough and bread samples were determined. Buckwheat flour addition did not affect the hardness value of dough samples significantly (p>0.005). However, the hardness, adhesiveness and chewiness parameters were the factors that varied the most with the addition of different amounts of buckwheat-apple fiber-water combination. The two different combinations of buckwheat-apple fiber-water (5%-1%-75% and 15%-1%-65%) had the highest scores in the sensorial evaluation. Keywords: Buckwheat flour, Gluten-free bread, Response surface method, Optimization