Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation

Hümeyra Çetin Babaoğlu; Nihat Akın; Berrin Özkaya

Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation

Abstract

n this study, the rheological properties of flours containing wheat bran or dephytinized wheat bran at different rates (0, 5, 10, 15%) and some physicochemical and microbiological properties of bread doughs produced with sourdough by using these flour mixes were investigated. Four different sourdoughs, which were spontaneous (SS), Vakfıkebir (VS), containing Lactobacillus fermentum as a starter (LFS) and containing Lactococcus lactis as a starter (LCS), were used. The water absorption, softening degree, resistance to extension values of dough increased while the stability, energy and extensibility values decreased as the rate of bran increased for both bran types. The pH and total acidity (TA) values of the bread dough samples generally increased with the addition of bran. The lowest moisture content, TA and LAB count, and the highest pH and yeast count were obtained in VS. The lowest pH and the highest TA values belonged to the bread dough samples containing SS. The number of LAB and yeast counts in bread dough samples increased with addition of bran compared to control sample.

Keywords

Details

Primary Language

English

Subjects

Agricultural Engineering

Journal Section

Research Article

Authors

Hümeyra Çetin Babaoğlu ^* This is me
Türkiye

Nihat Akın This is me
Türkiye

Berrin Özkaya This is me
Türkiye

Publication Date

April 25, 2022

Submission Date

April 2, 2022

Acceptance Date

April 13, 2022

Published in Issue

Year 2022 Volume: 36 Number: 1

IZ

https://izlik.org/JA54SA57KF

Cite

RIS / Bibtex

APA

Çetin Babaoğlu, H., Akın, N., & Özkaya, B. (2022). Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation. Selcuk Journal of Agriculture and Food Sciences, 36(1), 91-97. https://izlik.org/JA54SA57KF

AMA

1.Çetin Babaoğlu H, Akın N, Özkaya B. Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation. Selcuk J Agr Food Sci. 2022;36(1):91-97. https://izlik.org/JA54SA57KF

Chicago

Çetin Babaoğlu, Hümeyra, Nihat Akın, and Berrin Özkaya. 2022. “Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation”. Selcuk Journal of Agriculture and Food Sciences 36 (1): 91-97. https://izlik.org/JA54SA57KF.

EndNote

Çetin Babaoğlu H, Akın N, Özkaya B (April 1, 2022) Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation. Selcuk Journal of Agriculture and Food Sciences 36 1 91–97.

IEEE

[1]H. Çetin Babaoğlu, N. Akın, and B. Özkaya, “Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation”, Selcuk J Agr Food Sci, vol. 36, no. 1, pp. 91–97, Apr. 2022, [Online]. Available: https://izlik.org/JA54SA57KF

ISNAD

Çetin Babaoğlu, Hümeyra - Akın, Nihat - Özkaya, Berrin. “Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation”. Selcuk Journal of Agriculture and Food Sciences 36/1 (April 1, 2022): 91-97. https://izlik.org/JA54SA57KF.

JAMA

1.Çetin Babaoğlu H, Akın N, Özkaya B. Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation. Selcuk J Agr Food Sci. 2022;36:91–97.

MLA

Çetin Babaoğlu, Hümeyra, et al. “Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation”. Selcuk Journal of Agriculture and Food Sciences, vol. 36, no. 1, Apr. 2022, pp. 91-97, https://izlik.org/JA54SA57KF.

Vancouver

1.Hümeyra Çetin Babaoğlu, Nihat Akın, Berrin Özkaya. Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation. Selcuk J Agr Food Sci [Internet]. 2022 Apr. 1;36(1):91-7. Available from: https://izlik.org/JA54SA57KF