The effects of grape pomace flours, whole grape pomace flour (WPF), pomace flour without seeds (PFWS) and seed flour (SF), on cookie quality were evaluated. Total dietary fibre (TDF) and total phenolics (TP) of WPF, SF and PFWS was determined as 88.7, 83.0 and 62.0% and 357.5, 542.8 and 62.0 g/kg GAE, respectively. TDF and TP of cookies had increased in proportion to rising pomace level. TP and antioxidant activity of cookies containing 10% SF was found to be higher (153.10 g/kg GAE and 5.61 mg/ml, respectively) than others. PFWS had no significant effect on total phenolic and antioxidant activity of cookies. Grape pomace did not significantly affect the width, thickness and spread ratio of cookies. The cookies containing 5% SF was most appreciated in terms of sensorial properties and purchasing intent. When the usage level of grape pomace flours exceeded 10% for all cookie samples, general acceptability and affordability significantly decreased.

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The objective of this study was to determine the effects of pomegranate seed flour (PSF) on dough and bread quality. PSF with 15.66% protein, 18.24% lipid, 52.22% dietary fiber, 40.60 g/kg GAE total phenolic and 1049.10 IC50 = μg/ml antiradical activity was substituted for bread wheat flour at 0%, 5%, 7.5% and 10% levels. While 5% PSF did not show any significant effect on water absorption, stability and pressure increased and development time and extensibility decreased as addition level increased. With the addition of PSF in wheat flour, decreases were observed in volumes, widths, heights and brightness of breads, while increases were detected in dietary fiber, a and b values and textural properties such as hardness and chewiness. The study demonstrated that fiber-enriched bread with good sensory and technological quality could be produced by substituting wheat flour with 5% of PSF.Efectos de la harina de semilla de granada en la reología de la masa y en la calidad del pan RESUMENEl objetivo del presente estudio consistió en determinar los efectos que produce la inclusión de harina de semilla de granada (HSG) en la masa y la calidad del pan. La HSG contiene 15,66% de proteína, 18,24% de lípidos, 52,22% de fibra dietética, 40,60 g/kg de GAE en los fenólicos totales y 1049,10 IC50=μg/ml de actividad antiradical. En el estudio se sustituyó la harina de trigo para pan con HSG a niveles de 0, 5, 7,5 y 10%, comprobándose que, si bien a un nivel de 5% de HSG no hubo un efecto significativo en la absorción de agua, la estabilidad y la presión aumentaron, mientras que el tiempo de desarrollo y la extensibilidad fueron disminuyendo a medida que se elevaban los niveles de sustitución. Al agregar HSG a la harina de trigo, se observaron descensos en el volumen, el grosor, la altura y el brillo de los panes, detectándose incrementos en la fibra dietética, en los valores a y b, y en las propiedades de textura, por ejemplo, dureza o chiclosidad. El estudio comprobó que la sustitución de harina de trigo por HSG a un nivel de 5% hace posible producir panes enriquecidos de fibra con buena calidad sensorial y tecnológica. ARTICLE HISTORY

People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Unfortunately removal of gluten results in low quality for many cereal products. The aimof this study was to improve the technological and sensorial characteristics of gluten-free cookies (GFC) by using xanthan gum (XG). XG was added at 0-1-2-3 and 4% levels into gluten-free flour mixture prepared with corn starch, corn flour, rice starch and potato starch. Quality properties of GFC were compared with gluten-containing soft wheat flour cookies (SWFC). Incorporation of XG to GFC significantly affected various parameters such as; lightness, yellowness, hardness, fracturability and thickness of GFC were increased while redness, width and spread ratio were decreased. Moisture and water activity of GFC with no added XG were observed much lower than GFC with XG. Addition of XG to GFC also improved the sensorial scores significantly. The addition of xanthan gum was improved technological and sensorial quality characteristics of GFC and usage level of 3% XG resulted in these scores similar to that of a wheat SWFC.

The effects of addition of wheat (10, 20 and 30%) and corn bran (10 and 20%) on rheological and bread making properties of flour were examined. To improve dough and bread properties, glucose oxidase (GO) and hexose oxidase (HO) (15-30 and 45 mg/kg) were used separately in each bran-wheat flour formula with L-ascorbic acid at 75 mg/kg, glucose at 0.5% and vital gluten at 9.2%. Water absorption and development time increased as the amount of wheat and corn bran increased, while dough stability, maximum resistance to extension, extensibility, energy and loaf volume decreased. Corn bran was found to be more detrimental to dough rheology and bread characteristics than wheat bran. Corn bran and wheat bran could be used at bread making up to levels of 10 and 20%, respectively. Addition of 30 mg/kg of HO in combination with constant additives was most effective in improving dough and bread characteristics and GO with its 15 mg/kg usage level followed it. Further increasing of enzyme levels led to over oxidizing of doughs and breads. PRACTICAL APPLICATIONSCorn bran up to 10% and wheat bran up to 20% levels can be used in bread making. To improve dough and bread quality, besides L-ascorbic acid 3 Corresponding (75 mg/kg) and vital gluten (as a percentage of added bran weight), GO (15 mg/kg) or HO (30 mg/kg) could be incorporated into wheat flour-bran mixtures. However, the amount of enzyme should be carefully chosen because when they are used above the mentioned levels, they cause overoxidation of doughs and small loaf volumes are obtained. As a conclusion; by using the corn bran, which is a by-product of the starch industry, not only could it be possible to offer healthy alternative breads which contain high amounts of dietary fiber to consumers, but it could also be possible to obtain economical value by evaluating such a by-product in the bread industry. 210H. GÜL, M. SERTAÇ ÖZER and H. DİZLEK