Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Changes in the bioactivity of einkorn wheat during the maturation period and their effect on the properties of einkorn bread
Turkish Journal of Agriculture and Forestry · Ocak 2024
YÖKSİS Kayıtları
Changes in the bioactivity of einkorn wheat during the maturation period and theireffect on the properties of einkorn bread
Turkish Journal of Agriculture and Forestry · 2024 SCI-Expanded
PROFESÖR ERAY TULUKCU →
Changes in the bioactivity of einkorn wheat during the maturation period and theireffect on the properties of einkorn bread
Turkish Journal of Agriculture and Forestry · 2024 SCI-Expanded
PROFESÖR ERAY TULUKCU →
Makale Bilgileri
DergiTurkish Journal of Agriculture and Forestry
Yayın TarihiOcak 2024
Cilt / Sayfa48 · 798-807
Scopus ID2-s2.0-85207396392
Erişim🔓 Açık Erişim
Özet
Immature cereals may contain higher levels of nutrients than mature cereals. Immature and mature einkorn wheats were compared in terms of physicochemical, technological, rheological, and nutritional qualities and their performances for making bread were revealed. The values for thousand grain weight, hectoliter weight, sedimentation value and falling number of immature and mature einkorn wheat samples were 23.25–32.29 (g), 72.32–79.11 (kg/hL), 15.02–18.07 (mL) and 312–341 (sec), respectively (p ≤ 0.05). Immature einkorn wholegrain flour (IEWF) contains more than twofold mineral substance than mature einkorn wholegrain flour (MEWF). The total phenolic content and antioxidant properties of IEWF were found to be higher than those of MEWF. The empirical rheological properties of IEWF were higher than those of MEWF except for degree of softening. The G′ of both IEWF and MEWF were always found higher than the G″, so they exhibited elastic behavior. The crust color brightness values of breads made from IEWF and MEWF were significantly different from bread made from commercial wheat wholegrain flour (CWF), but similar values were obtained for crumb color. The overall acceptability score of IEWF bread was similar to CWF bread, thus IEWF could be a good candidate for bread making or use in different food formulations.
Yazarlar (7)
1
Mehmet Fatih Erkölencik
ORCID: 0009-0006-6635-660X
2
Burcu Kahraman
ORCID: 0000-0002-7553-4950
3
Görkem Özülkü
ORCID: 0000-0003-0495-5667
4
Eray Tulukcu
5
Hamza Göktaş
ORCID: 0000-0001-9802-9378
6
Osman Sagdic
7
Muhammet Arici
ORCID: 0000-0003-4126-200X
Anahtar Kelimeler
bioactive properties
bread baking
Immature and mature einkorn wheat flours
rheological properties
sensorial evaluatio
Kurumlar
İstinye Üniversitesi
Istanbul Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Metrikler
1
Atıf
7
Yazar
5
Anahtar Kelime