Celiac Disease and The Quality Characteristics of Produced Bread for Celiac Patients

Year 2017, Volume: 7 Issue: 1, 163 - 169, 03.03.2017

Fatma Hayıt , Hülya Gül

Abstract

Celiac Disease is a chronic istestinal disease where the ingestion of gluten leads to damage in people
with gluten intolerance. The only treatment for celiac disease is lifelong adherence to gluten-free diet. Thus, people
with celiac disease are strictly forbidden to consume wheat and wheat products. It is imperative to produce glutenfree bread for celiac disease patients as bread is an essential part of the diet of our community. Gluten, available in
wheat flour, is the main component that regulates the dough and bread formation and that determines the quality
of the bread. Gluten makes wheat bread sizable and stretchy as well as with a unique flavor and odor. The inability
to replace gluten in bread makes gluten-free bread production almost impossible. Gluten-free cereals and legume
flours or starches like rice, corn, soy beans, peanut and chickpea as well as cereal-like products like buckwheat,
quinoa and amaranth flours are used in gluten-free bread production. Besides these, several enzymes, gums, protein
isolats, acids and structure providers are also added into the formula. A permanent bread formula for celiac disease
still lacks. Efforts to settle challenges like lack of size and flavor, texture toughness as well as low nutritive value
and rapid staling observed in the gluten-free breads are still in progress. In this study; studies to improve the quality
of gluten-free bread is compiled by various researchers. In this study, we compliled studies to improve the quality
of gluten-free bread by various authors. So this study tried to shed light for those who want to do further research
for this topic.

Keywords

Celiac, bread, quality, gluten-free bread

Çölyak ve Çölyak Hastaları İçin Üretilen Ekmeklerin Kalite Özellikleri

Abstract

Çölyak hastalığı, gluten intöleransı olan bireylerde gluten tüketimi ile oluşan kronik bağırsak hastalığıdır.
Çölyak hastalarının tek tedavi yöntemi; hasta hayatından ömür boyu gluten ve gluten içeren tüm gıdaların
çıkarılmasıdır. Dolayısıyla bu hastaların buğday ve buğday ürünlerini tüketmesi yasaktır. Ekmek toplumumuzun
vazgeçilmez bir gıdası olarak değerlendirildiğinde bu hastalara yönelik glutensiz ekmek üretimi bir zorunluluk
olmaktadır. Buğday ununda bulunan gluten hamur oluşumunda ve ekmek üretiminde yapıdan sorumlu, ekmek
kalitesini belirleyen esas bileşendir. Buğday ekmeğinin hacimli, elastik özellikte, kendine has tat ve kokuya
sahip olmasının başlıca nedeni glutendir. Glutenin yerinin doldurulamaması; glutensiz ekmek üretiminin zor
olmasına sebep olmaktadır. Glutensiz ekmek üretiminde pirinç, mısır, soya fasulyesi, yerfıstığı, nohut gibi gluten
içermeyen tahıl ve baklagil unları veya nişastaları ile karabuğday, kinoa, amarant gibi tahıl benzeri ürünlerin unları
kullanılmaktadır. Bunların yanında hamur yapısının oluşturulması, ekmek kalitesinin arttırılması için enzimler,
gamlar, protein izolatları, asitler, yapı sağlayıcılar formüle dahil edilebilmektedir. Halen çölyak hastaları için ekmek
üretiminde belirlenen sabit bir formülasyon bulunmamaktadır. Üretilen ekmeklerde gözlemlenen hacim azlığı,
tekstür sertliği, lezzet kaybı, besin içeriğindeki düşüklüğü ve hızlı bayatlama prosesi üzerinde çalışmalar devam
etmektedir. Bu çalışmada; çeşitli araştırıcılar tarafından glutensiz ekmek kalitesini arttırmaya yönelik yapılan
çalışmalar derlenmiştir. Böylece bu konuda daha ileri araştırma yapmak isteyenlere ışık tutulmaya çalışılmıştır.

Keywords

Ekmek, çölyak, kalite, glutensiz ekmek

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