Kavuzsuz arpa ve kavuzsuz yulafın ekmeğin besinsel ve teknolojik kalitesini iyileştirme potansiyelin araştırılması

Öz

Bu çalışmada, kavuzsuz arpa ve yulaf tam tane unu (TTU) ile zenginleştirmenin ekmeğin kalite özellikleri üzerindeki etkileri araştırılmıştır. Ekmeklik una %25, %50, ve %75 oranlarında kavuzsuz arpa ve yulaf TTU ikame edilmiştir. TTU ikamesi gluten kalitesini ve ekmek hacmini olumsuz etkilemiştir. Ancak ekmeklerin β-glukan ve protein miktarları artmıştır. Kavuzsuz arpa ekmekleri %50 ikame oranında %3,0'ın üzerinde β-glukan miktarına sahiptir. Kavuzsuz arpa ekmeklerinin toplam fenolik madde ve toplam antioksidan aktivite değerleri daha yüksek bulunmuştur (179.8 mg GAE/100g ve 346.9 µmol TE/g). Ekmeklerde protein miktarı %10.38'den %16.36'ya artmıştır. Kavuzsuz arpa ekmeklerinin demir, potasyum ve çinko miktarları daha yüksektir. Kavuzsuz yulaf ekmeklerinin gluten ağı %50 ikame oranında daha iyi gelişmiştir. %50 TTU ikameli ekmeklerin duyusal puanları kabul edilebilir sınır olan 5.0'e yakın veya üzerindedir.

Anahtar Kelimeler

• Kavuzsuz Yulaf
• Kavuzsuz Arpa
• β-glukan
• Ekmek
• Tahıllar

Investigation of the potential of hull-less barley and hull-less oat to improve the nutritional and technological quality of bread

Abstract

In this study, the effects of enriching hull-less barley and oat whole grain flours (WGFs) on the quality properties of bread were investigated. Bread flour was incorporated at 25, 50, and 75% by both WGFs. WGFs' incorporation negatively affected gluten quality and bread volume. However, β-glucan content and protein content of the breads increased. Hull-less barley breads had over 3.0% β-glucan in the 50% substitution rate. The total phenolic content and total antioxidant activity of the hull-less barley breads were found also higher (179.8 mg GAE/100g and 346.9 µmol TE/g). In the breads, the protein content was increased from 10.38% to 16.36%. The iron, potassium, and zinc contents of hull-less barley breads were found to be high. The gluten network of hull-less oat breads was developed at the 50% substitution rate. The sensory scores of breads met the acceptable threshold of 5.0 at a 50% replacement rate for both WGFs.

Keywords

• Hull-less Oat
• Hulless barley
• β-glucan
• Bread
• Cereals
• Nutrition

Kaynakça

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