Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties

Basit Öğe Kaydı
dc.authorid0000-0001-7161-1552en_US
dc.authorid0000-0002-0963-8882en_US
dc.contributor.authorSayaslan, Abdulvahit
dc.contributor.authorŞahin, Nazlı
dc.date.accessioned2019-12-06T21:15:45Z
dc.date.available2019-12-06T21:15:45Z
dc.date.issued2018
dc.departmentKMÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionWOS:000433212100008en_US
dc.description.abstractWhole-grain wheat flour bread is superior to refined white-flour bread in terms of nutritional quality; yet, it is often time poor in loaf volume, texture, flavour and colour. Being a traditional approach, fermented-chickpea liquor (FCL) or chickpea yeast was claimed to improve sensory properties of bakery products. In this study, effects of FCL on quality characteristics of whole-grain wheat flour bread were investigated. For this purpose, FCL was incorporated into bread formulations at 15, 30 and 45% levels, based on whole-grain wheat flour and substituted with water. Dough mixing, loaf volume, texture, colour and flavour of the control and FCL-containing breads were measured. Additionally, certain microbiological tests and antioxidant activity measurements were carried out. Compared to the control, FCL incorporation into whole-grain wheat flour bread formulations at 30 and 45% levels, respectively, increased loaf volume about 10 and 25%, decreased crumb hardness approximately 10 and 15%, and enhanced antioxidant activity (about 10%) of whole-grain wheat flour breads. However, FCL usage had limited effect on flavour and colour. The best results were obtained when 30 and 45% FCL were used in the breads of whole-grain wheat flour.en_US
dc.identifier.citationSayaslan, A., Şahin, N. (2018). Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties. Quality Assurance and Safety of Crops & Foods, 10, 2, 183-192.
dc.identifier.doi10.3920/QAS2017.1225
dc.identifier.endpage192en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85047646900
dc.identifier.scopusqualityQ2
dc.identifier.startpage183en_US
dc.identifier.urihttps://dx.doi.org/10.3920/QAS2017.1225
dc.identifier.urihttps://hdl.handle.net/11492/2707
dc.identifier.volume10en_US
dc.identifier.wosWOS:000433212100008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.institutionauthorSayaslan, Abdulvahit
dc.institutionauthorŞahin, Nazlı
dc.language.isoen
dc.publisherWageningen Academic Publishersen_US
dc.relation.journalQuality Assurance and Safety of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFermented-Chickpea Liquoren_US
dc.subjectChickpea Yeasten_US
dc.subjectWhole-Grain Wheat Flouren_US
dc.subjectBreaden_US
dc.subjectQualityen_US
dc.titleEffects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread propertiesen_US
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
Sayaslan, A. 2018.pdf
Boyut:
863.2 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin/Full text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Mühendislik Fakültesi,Gıda Mühendisliği Bölümü, Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu