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

Öz

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.

Anahtar Kelimeler

Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Hümeyra Çetin Babaoğlu ^* Bu kişi benim
Türkiye

Nihat Akın Bu kişi benim
Türkiye

Berrin Özkaya Bu kişi benim
Türkiye

Yayımlanma Tarihi

25 Nisan 2022

Gönderilme Tarihi

2 Nisan 2022

Kabul Tarihi

13 Nisan 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 36 Sayı: 1

IZ

https://izlik.org/JA54SA57KF

Kaynak Göster

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, ve 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 (01 Nisan 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, ve B. Özkaya, “Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation”, Selcuk J Agr Food Sci, c. 36, sy 1, ss. 91–97, Nis. 2022, [çevrimiçi]. Erişim adresi: 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 (01 Nisan 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, vd. “Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation”. Selcuk Journal of Agriculture and Food Sciences, c. 36, sy 1, Nisan 2022, ss. 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]. 01 Nisan 2022;36(1):91-7. Erişim adresi: https://izlik.org/JA54SA57KF