Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Use of tea fibers as a source of dietary fiber in wheat flour and bread
Cereal Chemistry · Eylül 2021
YÖKSİS Kayıtları
Use of tea fibers as a source of dietary fiber in wheat flour and bread
Cereal Chemistry · 2021 SCI-Expanded
Arş. Gör. ELİF TAYFUN BİLGİÇ →
Use of tea fibers as a source of dietary fiber in wheat flour and bread
Cereal Chemistry · 2021 SCI
Arş. Gör. ELİF TAYFUN BİLGİÇ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Use of tea fibers as a source of dietary fiber in wheat flour and bread
2021 ISSN: 0009-0352 SCI
Arş. Gör. ELİF TAYFUN BİLGİÇ →
Use of tea fibers as a source of dietary fiber in wheat flour and bread
2021 ISSN: 0009-0352 SCI-Expanded Q3
Arş. Gör. ELİF TAYFUN BİLGİÇ →
Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains
2021 ISSN: 0009-0352 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Makale Bilgileri
Dergi
Cereal Chemistry
ISSN00090352
Yayın TarihiEylül 2021
Cilt / Sayfa98 · 1049-1058
Scopus ID2-s2.0-85106259723
Özet
Background and objectives: Tea fiber is a co-product of black tea production. It is a cheap and good source of fiber and polyphenols. In this study, the impact of finely ground tea fiber addition (2.5, 5.0, 7.5, and 10.0%) on wheat dough and bread was evaluated. Findings: Tea fiber contained 8.39% moisture, 15.65% protein, 1.58% fat, 3.63% ash, 17,289 mg GAE/kg tea fiber phenolic, and 67.62% total dietary fiber. The addition of tea fiber (2.5%, 5.0%, 7.5%, and 10.0%) decreased dough stability and extensibility, index of swelling, baking strength, loaf volume, and specific volume while increased dough development time, water absorption, dough tenacity, configuration ratio, the degree of dough softening and firmness. The baking loss of bread made with tea fibers and control were not significantly different. Crumb characteristics were similar to control loaf, except bread with 10.0% tea fiber added. The control, bread with 2.5% and 5.0% had the same sensory parameters. Conclusion: In bread making, 2.5% of tea fiber can be recommended as a fiber-enriching agent. Significance and novelty: This paper shows the characterization of tea fiber and its effect on wheat flour and dough.
Yazarlar (4)
1
Pervin Arı Akın
2
Kübra Elif Tayfun
3
Uğur Tamer
4
İsmail Hakkı Boyacı
ORCID: 0000-0003-1333-060X
Anahtar Kelimeler
baking
dough
quality
rheology
tea fiber
wheat
Kurumlar
Central Field Crop Research Institute
Ankara Turkey
Gazi Üniversitesi
Ankara Turkey
Hacettepe Üniversitesi
Ankara Turkey
Scimago Dergi (ISSN Eşleşmesi)
Cereal Chemistry
Q2
SJR Skoru0,628
H-Index124
YayıncıJohn Wiley & Sons Inc.
ÜlkeUnited States
Food Science (Q2)
Organic Chemistry (Q2)
Metrikler
20
Atıf
4
Yazar
6
Anahtar Kelime