Rennet kazein ve emülsifiye edici tuzları kullanarak glutensiz ekmek üretimi = Production of gluten-free bread by using rennet casein and emulsifying salt

Abstract

Çölyak hastalığı dünyada en sık görülen hastalıklardan biridir. Çölyak hastalığı; buğday, çavdar ve arpa gibi tahıllarda bulunan ve gluten proteinine karşı duyarlı bireylerin gluten tüketmesi ile tetiklenen otoimmün bir rahatsızlıktır. Tedavi ise ömür boyu sürecek glutensiz bir diyettir. Buğday ununun bir bileşeni olan gluten proteininin en önemli özelliği ekmek üretiminde arzulanan kalite özelliklerini oluşturmasıdır. Glutensiz ekmeklerde kalite sorunları ortaya çıkmaktadır. Bu durum, araştırmacıların ve tüketicilerin glutensiz ürünlere olan ilgisinin artmasına neden olmuştur. Artan glutensiz beslenme trendini karşılamak için çok sayıda bilimsel araştırma yapılmaktadır. Glutensiz ekmek üretmek; fırıncılar, araştırmacılar ve gıda endüstrisi için büyük zorlukların arasında yer almaktadır. Glutensiz ekmeklerde tekstür, görünüş ve lezzet özelliklerinde kalite kusurları görülmektedir. Rennet kazein ile emülsifiye edici tuzların (TSPF, DSF, SAPF SHMF) etkileşimi ile glutensiz ekmekte gluten benzeri bir protein matriksi oluşturulabileceği araştırmamızın hipotezidir. Oluşturulan kazein matriksinin glutensiz ekmekte gluten gibi davranarak fiziksel ve görsel yapıyı iyileştirmesi amaçlanmaktadır. Bu çalışmada rennet kazein ve emülsifiye edici tuzların (TSPF, DSF, SAPF ve SHMF) ekmek hamuru ve ekmeklerin kimyasal, tekstürel, görsel özelliklerine etkileri Merkezi Kompozit Dizayn, yüzey yanıt yöntemi kullanılarak araştırılmıştır. Rennet kazein kullanımı ile ekmekte protein oranının yükseldiği gözlemlenmiştir. Genel olarak DSF ve SAPF ile rennet kazein kullanımı ekmek sertliğini artırırken TSPF ve SHMF ile üretilen örneklerde kontrol örneğine göre herhangi bir farklılık gözlenmemiştir. TSPF dışında, rennet kazein ve DSF, SAPF ve SHMF kombinasyonları kullanılarak ekmek rengi iyileştirilmiştir. Rennet kazeini ve SHMF ile glutensiz ekmek üretiminde ekmek hacminin önemli ölçüde arttığı gözlemlenmiştir (p< 0.0001, R2 = 97.8). Sonuç olarak, %20 rennet kazein, %0.3 SHMF ve %22 rennet kazein, %1 SHMF ile kabul edilebilir doku ve renkte glutensiz ekmek üretmek mümkündür.

Celiac disease is one of the most common diseases in the world. Celiac disease is an autoimmune entropy triggered by the consumption of gluten by individuals sensitive to gluten protein found in grains such as wheat, barley and rye. Treatment of Celiac Disease is a lifelong gluten-free diet. The gluten-free diet is characterized by a combination of naturally occurring gluten-free foods and gluten-free alternatives to grain-based foods. With a gluten-free diet, complete healing of the damage in the small intestine and correction of nutritional deficits can provide resolution of symptoms. Genetic, environmental and immunological factors play an important role in the pathogenesis of celiac disease, some of which are clear while others are just beginning to emerge. The disease can occur at any age with various symptoms and signs. This multifaceted clinical presentation leads to a variety of phenotypes, including gastrointestinal, subclinical, extraintestinal, potential, unresponsive, seronegative, and resistant. Gluten, which is a component of wheat flour, determines the quality of bread. Gluten proteins play an important role in determining the unique baking quality of wheat by imparting water absorption capacity, stickiness, viscosity and elasticity to the dough. Gluten is also essential in gas containment to achieve the desired texture and volume in the dough system. The structures and interactions of this matrix contribute to gluten's unique properties. The resulting functions are essential for determining the dough quality of bread and other baked goods. Quality problems arise in gluten-free breads. The main problem is that it is not possible to produce gluten-free doughs, bakery products and breads with the same technological and sensory performance as wheat-based products. As a result, it has led to an increased interest in gluten-free products among researchers and consumers. In the production of gluten-free breads, mechanical and sensory difficulties must be resolved, as gluten-free dough has a weak structure, is technologically difficult to process, and often has a light mouthfeel. Significant amount of scientific study has been conducted to meet the increasing trend in gluten-free diet. Producing gluten-free bread is one of the biggest challenges for bakers, researchers and the food industry. Quality defects are observed in the texture, appearance and sensory properties of gluten-free breads. At the same time different ingredients make a big difference in the nutritional composition of gluten-free foods compared to their gluten-containing counterparts, and therefore affect the nutritional quality of these products. Various types are widely used in the bakery industry to increase the formation of protein networks. Much of the research has focused on the use of a wide variety of ingredients and functional additives, such as the use of nutrient-dense raw materials (e. g. pseudograins), proteins, fibers, dairy, emulsifiers, and other hydrocolloids to replace the gluten web and aid processing. Our hypothesis was that the interaction between rennet casein and emulsifying salts (TSPF, DSF, SAPF SHMF) can form a gluten-like protein matrix in gluten-free bread. The aim of this study was to create a casein matrix, which acts like gluten to improve the physical and visual structure of gluten-free bread. Ingredients used in bread manufacture were weighed in the specified proportions and kneaded for 5 minutes in a household dough kneader. 230 g of the kneaded dough was weighed, taken into a greased baking dish and shaped. At the same time, 30 grams of dough was placed in plastic containers to perform texture analysis in the dough. Doughs were placed in a fermentation cabinet set at 70% relative humidity and 40°C and subjected to fermentation for 1 hour. After the fermentation process, the doughs placed in the baking dish were left to bake for 33 minutes in the oven brought to 200°C. Doughs placed in 30 gram containers for texture analysis were analyzed after the fermentation process. After baking, the bread was left wrapped with a cloth on the grill at room temperature for 2 hours to cool. At the end of the 2 hour period, the 0th day analyzes of the breads were conducted. Then, the breads were taken into polyethylene bags and kept at room temperature for 1 day and analyzed on the 1st day. The standard method (Method 10-20) recommended by AACC (American Cereal Chemists Association) was used in the production of wheat flour bread. Dough and bread properties were analyzed separately. Analysis of dough: pH and texture analysis. Dough texture analysis, the hardness and stickiness values of the doughs were measured by using a texture device with uniaxial compression. Analysis of bread; Volume and weight measurement, moisture and total dry matter analysis, protein analysis using the Kjeldahl method, fat analysis, salt analysis using the Mohr method, L*, a* and b* color values were measured at 3 different points for the outer and inner color of the bread samples, texture analyzes ( hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness) and Central composite design (Mullen and Ennis, 1979) and surface response methodology (RSM) (Montgomery, 2001) for statistical analysis and experimental design analysis were used to investigate the effects of emulsifying salt and rennet casein. 2-level factorial experimental design was used to examine the effects of independent variables (emulsified salt and rennet casein) with 2 replicates of the center point and 2 star points (α = 1.414). In this study, interaction of rennet casein and emulsifying salts (TSPP, DSP, SAPP and SHMP) was investigated by using Central Composite Design Response Surface Methodology. The lowest and highest concetration of emulsifying salts were determined with preliminary analyses. It has been observed that the protein ratio in bread increased with the use of rennet casein. In general, the use of DSP and SAPP and rennet casein increased the firmness of bread, but no difference was observed in the samples produced with TSPP and SHMP compared to the control sample. Apart from TSPP, bread color was improved by using combinations of rennet casein and DSP, SAPP and SHMP. Gluten-free bread production with rennet casein and SHMP was observed to significantly increase bread volume (p< 0.0001, R2 = 97.8). As a result, it is possible to produce gluten-free bread with acceptable texture and color with 20% rennet casein, 0.3% SHMP and 22% rennet casein, 1% SHMP.