The Effects of Germinated Seeds on Nutritional and Technological Properties of Bread

Year 2021, , 1183 - 1193, 01.06.2021

Hatice Tok , Nilgün Ertaş

https://doi.org/10.21597/jist.820631

Abstract

In this study, wheat, rye and green lentil seeds were germinated at different germination period (1, 3 and 5 days), dried and ground into flour. Germinated seed flours were substituted for wheat flour at different ratios (0, 5, 10 and 15%) in bread making; it was carried out in order to increase nutritional and functional properties of bread. As the germination period increased, L* values of germinated seed flour decreased, a*, b* and chroma values increased. The highest protein value was observed in germinated green lentils. Increase germination time resulted in increase in the ash content and minerals (calcium, magnesium and iron) and decrease in phytic acid. Increase in the level of supplementation of germinated flour in bread making, decrease in L* and hue angle values, increase in a*, b* and saturation index values were observed. Soft bread crumb were observed at the 3rd day hardness with using 15% germinated seed flour. The highest phytic acid value among the bread samples was observed with control bread samples. Using all germinated flours in formulation led to a higher total phenolic content than control sample. Among the bread samples, the highest calcium, magnesium and phosphorus values of bread samples were obtained with germinated rye flour addition. The highest iron and potassium values were observed with green lentil flour addition. The 5% substitution rate was defined as an acceptable value in terms of bread volume and specific volume values.

Keywords

Germinating, Bread, Phytic acid, phenolic,, functional properties

Supporting Institution

Necmettin Erbakan University Research Foundation

Project Number

Project number 61319017

Thanks

This study was supported by the Necmettin Erbakan University Research Foundation (Project number: 161319017).

Çimlenmiş Tohumların Ekmeğin Beslenme ve Teknolojik Özellikleri Üzerine Etkileri

Abstract

Bu çalışmada buğday, çavdar ve yeşil mercimek farklı sürelerde (1, 3 ve 5 gün) çimlendirilmiş, kuturulmuş ve un haline getirilmiştir. Çimlenmiş tohum unları ekmeğin besinsel ve fonksiyonel özelliklerini geliştirmek amacıyla buğday unu yerine farklı oranlarda (% 0, 5, 10 ve 15) yer değiştirilerek kullanılmıştır. Çimlenme süresi arttıkça çimlenmiş tohum unu L * değerleri azalırken a *, b * ve chroma değerleri artmıştır. En yüksek protein değeri çimlendirilmiş yeşil mercimeklerde gözlenmiştir. Artan çimlenme süresi, kül ve mineral değerlerinde (kalsiyum, magnezyum ve demir) artmaya, fitik asit değerinde ise azalmaya sebep olmuştur. Ekmek örneklerinde artan çimlenmiş tohum unları ile parlaklık ve hue angle değerlerinde bir azalma, kırmızılık, sarılık ve saturation index değerlerinde bir artış gözlenmiştir. %15 çimlenmiş tohum unu içeren ekmek örneklerinde daha düşük 3. gün sertlik değeri elde edilmiştir. En yüksek fitik asit değeri kontrol örneğinde belirlenmiştir. Ekmek formülasyonuna çimlenmiş tohum unu ilavesi ile kontrol örnekten daha yüksek toplam fenolik madde içeriği elde edilmiştir. En yüksek kalsiyum, magnezyum ve fosfor değeri çavdar içeren ekmek örneklerinde belirlenirken en yüksek demir ve potasyum değeri yeşil mercimek unu ilavesiyle bulunmuştur. Ekmek hacim ve spesifik hacim değerleri açısından değerlendirildiğinde %5 kullanım oranı kabul edilebilir olarak belirlenmiştir.

Keywords

Çimlendirme, ekmek, fitik asit, fenolik, fonksiyonel özellikler

Project Number

Project number 61319017

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