Erten, Edibe S.Erten, Tayyibe2024-10-042024-10-042024978-100383694-0978-103268405-5http://hdl.handle.net/20.500.12403/4041The replacement of gluten is essential for the development of gluten-free foods. To achieve this, variety of flours (such as corn flour, chestnut flour, and buckwheat flour) have been investigated by food scientists. Legume flours seem preferable to other flours among these gluten-alternative sources due to their nutritional quality. In this chapter, recent developments in legume-based gluten-free bakery products were investigated. Due to their high protein content, legumes have numerous applications in the gluten-free food industry. However, undesirable flavor formation limits their widespread usage. For this reason, the effects of replacing gluten-containing ingredients with legumes on the sensory properties and consumer acceptance were discussed as the main focus of this chapter. © 2025 Apple Academic Press, Inc. All rights reserved.eninfo:eu-repo/semantics/closedAccessBook Chapter3894142-s2.0-85197151095N/A