Affiliation:
1. Department of Gastronomy and Culinary Arts, Faculty of Tourism Sivas Cumhuriyet University Campus Sivas 58140 Turkey
2. Cumhuriyet Vocational School of Social Sciences, Hotel, Restaurant and Catering Services, Cookery Program Sivas Cumhuriyet University Campus Sivas 58140 Turkey
3. Faculty of Veterinary, Food Hygiene and Technology Sivas Cumhuriyet University Campus Sivas 58140 Turkey
Abstract
SummaryDue to their gluten‐free dietary needs, celiac patients cannot find bread with the required texture characteristics. The aim of this study was to evaluate the performance of psyllium powder in the production of rice‐based, gluten‐free bread rolls. In this case, five different bread rolls were produced by adding different proportions (0%, 25%, 50%, 75% and 100%) of psyllium powder combinations to bread dough made with rice flour. Moisture and ash content, colour values, volume, symmetry and uniformity indices, textural properties and sensory properties were taken into consideration. It was observed that the addition of psyllium powder gave the bread rolls a spongy structure and decreased the hardness values. As the amount of psyllium powder in the dough formulation increased, darkening in colour and increase in moisture values were observed. In addition, the bread sample psyllium powder and rice flour ratios (1:1) had the largest volume index value (98.67 mm), while the same product received the highest score in SAW techniques.