Comparison of wet and dried chickpea yeast in breadmaking

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dc.authorid0000-0002-0963-8882en_US
dc.authorid0000-0002-7704-9529en_US
dc.authorid0000-0001-7161-1552en_US
dc.contributor.authorDurmaz, Raziye
dc.contributor.authorŞahin, Nazlı
dc.contributor.authorKoyuncu, Mehmet
dc.contributor.authorSayaslan, Abdulvahit
dc.date.accessioned2023-04-04T12:30:40Z
dc.date.available2023-04-04T12:30:40Z
dc.date.issued2023en_US
dc.departmentKMÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractBACKGROUND: Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely-ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze-dried and spray-dried forms at 50, 100 and 150 g kg−1 levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties. RESULTS: Utilization of all forms of CY did not noticeably change the contents of protein, fat, ash, total carbohydrate and damaged starch in the wheat flour–CY mixtures. However, falling numbers and sedimentation volumes of CY-containing mixtures decreased significantly, due probably to the increase in the amylolytic and proteolytic activities during chickpea fermentation. These changes somewhat corresponded to improved dough processability. Both wet and dried CY samples reduced pH levels of doughs and breads, and increased probiotic lactic acid bacteria (LAB) count. Total phenolic contents, antioxidant capacities and flavor scores of CY-containing breads were significantly enhanced. However, CY usage slightly influenced yield, moisture content, volume, color and hardness values of breads. CONCLUSION: Effects of wet and dried forms of CY on bread properties were quite comparable, indicating that CY can be used upon properly drying similarly to the conventional wet form.en_US
dc.identifier.citationDurmaz, R., Şahin, N., Koyuncu, M., & Sayaslan, A. (2023). Comparison of wet and dried chickpea yeast in breadmaking. Journal of the Science of Food and Agriculture, doi:10.1002/jsfa.12519en_US
dc.identifier.doi10.1002/jsfa.12519
dc.identifier.issn0022-5142
dc.identifier.pmid36812113
dc.identifier.scopus2-s2.0-85150518352
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1002/jsfa.12519
dc.identifier.urihttps://hdl.handle.net/11492/7097
dc.identifier.wosWOS:000945898400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorDurmaz, Raziye
dc.institutionauthorŞahin, Nazlı
dc.institutionauthorKoyuncu, Mehmet
dc.institutionauthorSayaslan, Abdulvahit
dc.language.isoen
dc.publisherJohn Wiley and Sons Ltden_US
dc.relation.journalJournal of the Science of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBreaden_US
dc.subjectChickpea Yeasten_US
dc.subjectDryingen_US
dc.subjectQualityen_US
dc.titleComparison of wet and dried chickpea yeast in breadmakingen_US
dc.typeArticle

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