he study on Potentials of Producing Gluten Free Brotchen Bread by Using Buckwheat Flour and Palm Kernel Powder

Celiac disease is due to the gluadenic component of gluten in rye, oat and barley wheat and proline , and is one of the most common food allergies. Since the only way to treat these patients is to use a gluten-free diet, the demand for gluten-free products has increased. Therefore, the aim of study product of free gluten Breton bread based on Buckwheat flour and palm kernel powder as free gluten compound and nutrients. For this purpose, palm kernel powder and wheat flour mixed up respectively in percent 0:100, 100:0, 10:90, 90:10, 20:80, 80:20, 30:70, 70:30 and 50:50 in nine treatment. After treatment prepared, all the test done in three repetitions. And the results determined with SAS software (9.1.0 version) & Duncan’s method was done analysis of variance and standard deviation and average data. Was evaluated Rheological properties of dough, quantitative, qualitative and sensory characteristic. The result showed that maximum volume and moisture, aw in treatment 100% buckwheat flour.Also the most dough viscosity, texture hardness and L* colored components was in treatment with 100% palm kernel powder.On the other hand, result showed that case 30% buckwheat flour &70% palm kernel. Has the highest rate of colored component & sensory point and the expert was the most admired.