Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour
Abstract
In this study, cereal-legume flour blend (CLFB) containing an equal amount of cereal (rye, barley and oat) and legume (chickpea, soy and lupin) were used in the formulations of commercial bread (CB) and traditional flat bread (TFB) at 25% level. The adverse effect of CLFB on technological quality of breads was tried to eliminate using different combinations of additives (vital gluten, fungal alpha amylase, sodium stearoyl-2-lactylate, ascorbic acid, transglutaminase, glucose oxidase, lipase, pentosanase and xylanase) in both breads. Combina-tions with vital gluten, sodium stearoyl-2-lactylate, fungal alpha amylase, ascorbic acid and xylanase or pentosanase provided the highest bread specific volume along with CB prepared with 100% wheat flour. The additive combina-tion including xylanase also revealed the lowest hardness in CB, as well as resulted in a decrease in the spread ratio and hardness values of TFB. Crust colour values (L*, a* and b*) were significantly (P<0.05) affected by all of the additive combinations in both CB and TFB. The combinations containing pentosanase or xylanase displayed a better improvement on the pore structure, appearance and overall acceptability scores of CB and TFB including 25% CLFB in comparison to other additives.
Keywords
Details
Primary Language
English
Subjects
Agricultural Engineering (Other)
Journal Section
Research Article
Publication Date
April 30, 2019
Submission Date
February 27, 2019
Acceptance Date
-
Published in Issue
Year 2019 Volume: 33 Number: 1
APA
Yaver, E., & Bilgiçli, N. (2019). Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour. Selcuk Journal of Agriculture and Food Sciences, 33(1), 7-13. https://izlik.org/JA26XL56TP
AMA
1.Yaver E, Bilgiçli N. Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour. Selcuk J Agr Food Sci. 2019;33(1):7-13. https://izlik.org/JA26XL56TP
Chicago
Yaver, Elif, and Nermin Bilgiçli. 2019. “Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour”. Selcuk Journal of Agriculture and Food Sciences 33 (1): 7-13. https://izlik.org/JA26XL56TP.
EndNote
Yaver E, Bilgiçli N (April 1, 2019) Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour. Selcuk Journal of Agriculture and Food Sciences 33 1 7–13.
IEEE
[1]E. Yaver and N. Bilgiçli, “Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour”, Selcuk J Agr Food Sci, vol. 33, no. 1, pp. 7–13, Apr. 2019, [Online]. Available: https://izlik.org/JA26XL56TP
ISNAD
Yaver, Elif - Bilgiçli, Nermin. “Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour”. Selcuk Journal of Agriculture and Food Sciences 33/1 (April 1, 2019): 7-13. https://izlik.org/JA26XL56TP.
JAMA
1.Yaver E, Bilgiçli N. Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour. Selcuk J Agr Food Sci. 2019;33:7–13.
MLA
Yaver, Elif, and Nermin Bilgiçli. “Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour”. Selcuk Journal of Agriculture and Food Sciences, vol. 33, no. 1, Apr. 2019, pp. 7-13, https://izlik.org/JA26XL56TP.
Vancouver
1.Elif Yaver, Nermin Bilgiçli. Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour. Selcuk J Agr Food Sci [Internet]. 2019 Apr. 1;33(1):7-13. Available from: https://izlik.org/JA26XL56TP