Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour
Öz
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.
Anahtar Kelimeler
Ayrıntılar
Birincil Dil
İngilizce
Konular
Ziraat Mühendisliği (Diğer)
Bölüm
Araştırma Makalesi
Yayımlanma Tarihi
30 Nisan 2019
Gönderilme Tarihi
27 Şubat 2019
Kabul Tarihi
-
Yayımlandığı Sayı
Yıl 2019 Cilt: 33 Sayı: 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, ve 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 (01 Nisan 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 ve N. Bilgiçli, “Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour”, Selcuk J Agr Food Sci, c. 33, sy 1, ss. 7–13, Nis. 2019, [çevrimiçi]. Erişim adresi: 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 (01 Nisan 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, ve Nermin Bilgiçli. “Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour”. Selcuk Journal of Agriculture and Food Sciences, c. 33, sy 1, Nisan 2019, ss. 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]. 01 Nisan 2019;33(1):7-13. Erişim adresi: https://izlik.org/JA26XL56TP