Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid

Hatice Bekiroğlu; Perihan Kübra Akman; Öznur Topçu; Fatih Törnük; Saliha Memiş; Elif Şeyma Uslu; Osman Sağdıç

doi:10.55147/efse.1288022

EN

Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid

Abstract

Cephalaria syriaca is an annual plant that is widely grown in wheat fields and is frequently mixed with wheat crops during harvesting. In this study, contribution of incorporation of ethanolic extract of C. syriaca (CSE, 0.3 % w:w) on viscoelastic properties of wheat flours with different protein contents and qualities was investigated by farinograph and extensograph studies in comparison with the effect of ascorbic acid (AA). In general, both CSE and AA improved rheological characteristics of the flours in correlation with their protein contents and quality. Water absorption of the hard flour (HF) was slightly increased (to 61.1 % from 60.5 %) by CSE addition while AA did not make it any contribution. Energy levels of the doughs containing CSE varied from 96 cm2 to 118 cm2 which were significantly higher than those of the AA supplemented samples. Ratio numbers varying from 3.3 to 6.1 which were lower and higher than the control and AA supplemented samples, respectively were obtained at the samples containing CSE at all proving times (49, 90 and 135 min). In conclusion, this study confirmed that CSE could be combined with wheat flour in order to develop its viscoelastic properties as a natural dough improver.

Keywords

wheat flour, farinograph, extensograph, Cephalaria syriaca extract, dough improvement

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Hatice Bekiroğlu
0000-0003-3328-1550
Türkiye

Perihan Kübra Akman ^*
0000-0002-7837-4681
Türkiye

Öznur Topçu
0000-0002-4572-7006
Türkiye

Fatih Törnük
0000-0002-7313-0207
Türkiye

Saliha Memiş
0000-0003-0442-1833
Türkiye

Elif Şeyma Uslu
0000-0001-6627-7270
Türkiye

Osman Sağdıç
0000-0002-2063-1462
Türkiye

Early Pub Date

July 25, 2023

Publication Date

July 26, 2023

Submission Date

May 8, 2023

Acceptance Date

July 24, 2023

Published in Issue

Year 2023 Volume: 4 Number: 1

DOI

https://doi.org/10.55147/efse.1288022

IZ

https://izlik.org/JA85CX33NY

APA

Bekiroğlu, H., Akman, P. K., Topçu, Ö., Törnük, F., Memiş, S., Uslu, E. Ş., & Sağdıç, O. (2023). Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid. European Food Science and Engineering, 4(1), 26-32. https://doi.org/10.55147/efse.1288022

AMA

1.Bekiroğlu H, Akman PK, Topçu Ö, et al. Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid. Eur. Food. Sci. Eng. 2023;4(1):26-32. doi:10.55147/efse.1288022

Chicago

Bekiroğlu, Hatice, Perihan Kübra Akman, Öznur Topçu, et al. 2023. “Effect of Ethanolic Extract of Cephalaria Syriaca on Dough Rheological Properties from Different Wheat Flour Blends: A Comparative Study With Ascorbic Acid”. European Food Science and Engineering 4 (1): 26-32. https://doi.org/10.55147/efse.1288022.

EndNote

Bekiroğlu H, Akman PK, Topçu Ö, Törnük F, Memiş S, Uslu EŞ, Sağdıç O (July 1, 2023) Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid. European Food Science and Engineering 4 1 26–32.

IEEE

[1]H. Bekiroğlu et al., “Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid”, Eur. Food. Sci. Eng., vol. 4, no. 1, pp. 26–32, July 2023, doi: 10.55147/efse.1288022.

ISNAD

Bekiroğlu, Hatice - Akman, Perihan Kübra - Topçu, Öznur - Törnük, Fatih - Memiş, Saliha - Uslu, Elif Şeyma - Sağdıç, Osman. “Effect of Ethanolic Extract of Cephalaria Syriaca on Dough Rheological Properties from Different Wheat Flour Blends: A Comparative Study With Ascorbic Acid”. European Food Science and Engineering 4/1 (July 1, 2023): 26-32. https://doi.org/10.55147/efse.1288022.

JAMA

1.Bekiroğlu H, Akman PK, Topçu Ö, Törnük F, Memiş S, Uslu EŞ, Sağdıç O. Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid. Eur. Food. Sci. Eng. 2023;4:26–32.

MLA

Bekiroğlu, Hatice, et al. “Effect of Ethanolic Extract of Cephalaria Syriaca on Dough Rheological Properties from Different Wheat Flour Blends: A Comparative Study With Ascorbic Acid”. European Food Science and Engineering, vol. 4, no. 1, July 2023, pp. 26-32, doi:10.55147/efse.1288022.

Vancouver

1.Hatice Bekiroğlu, Perihan Kübra Akman, Öznur Topçu, Fatih Törnük, Saliha Memiş, Elif Şeyma Uslu, Osman Sağdıç. Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid. Eur. Food. Sci. Eng. 2023 Jul. 1;4(1):26-32. doi:10.55147/efse.1288022

Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid

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References

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