title: Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
abstract: Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and buckwheat flours, xanthan and guar gum blend as an alternative product for celiac sufferers. Wafer sheet attributes and textural properties were investigated. Considering all wafer sheet properties in gluten-free formulas, better results were obtained by using 163.5% water, 0.5% guar and 0.1% xanthan in corn formula; 173.3% water, 0.45% guar and 0.15% xanthan gum in rice formula; 176% water, 0.1% guar and 0.5% xanthan gum in buckwheat formula. Average desirability values in gluten-free formulas were between 0.86 and 0.91 indicating they had similar visual and textural profiles to control sheet made with wheat flour.
authors.affiliation: Department of Food Engineering, Faculty of Engineering-Architecture, Yuzuncu Yıl University, Tuşba Van, Turkey isdogan@yyu.edu.tr.
authors.forename: Ismail Sait
authors.initials: IS
authors.lastname: Dogan
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Igdır University, Iğdır, Turkey.
authors.forename: Onder
authors.initials: O
authors.lastname: Yildiz
authors.affiliation: Department of Food Engineering, Faculty of Engineering-Architecture, Yuzuncu Yıl University, Tuşba Van, Turkey.
authors.forename: Raciye
authors.initials: R
authors.lastname: Meral
mesh_terms: D001939:Bread / Q000032:analysis; D002446:Celiac Disease / Q000178:diet therapy; D055050:Diet, Gluten-Free; D019612:Fagopyrum; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods; D005524:Food Technology / Q000379:methods; D005685:Galactans; D006801:Humans; D008351:Mannans; D012275:Oryza; D053149:Plant Gums; D011135:Polysaccharides, Bacterial; D011198:Solanum tuberosum / Q000737:chemistry; D013213:Starch / Q000032:analysis; D014908:Triticum; D014783:Viscosity; D003313:Zea mays
chemical_list: D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011135:Polysaccharides, Bacterial; D013213:Starch; C007894:guar gum; C002563:xanthan gum
keywords: Gluten-free wafer; corn flour; optimization; rice flour and buckwheat flour