The objective of this study was to determine the effects of grape seed (GS) on the rheological and bread-making properties, antioxidant activity and phenolic composition of bread. Wheat flour was replaced with GS at levels of 2.5%, 5.0% and 7.5%. GS increased the dough development time at a level of 5.0% but did not change it at levels of 2.5% and 7.5%. The dough stability value increased from 6.4 to 12.3 min with the increase of GS content from 0% to 7.5%. Mixing tolerance index decreased from 41.1 to 6.4 Brabender Units Equivalent. Extensibility of dough containing GS was higher than that of the control dough. The antioxidant activities of the bread increased significantly with the increased GS substitution. Gallic acid and catechin content increased in the bread containing GS. It was concluded that GS could be added to the formulae to improve functionality of the bread.

Summary The effect of α‐amylases from cereal and fungal sources on dough rheological properties was studied. Increasing the enzyme addition level to 160 SKB units (c. 1.1%, fwb) decreased dough stability and increased mixing tolerance indexes. Gas production rates with cereal α‐amylase were higher than that with fungal α‐amylases, indicating more activity during fermentation. A higher adsorption rate occurred with cereal α‐amylase. Dough stability is very important for Turkish hearth bread production, as it is for other hearth breads. Spread ratio tests on fermented doughs showed significant changes in dough rheological properties as a function of α‐amylases. The spread test is a reliable tool for observing rheological changes during fermentation. As a guide, the dough spread ratio should not be more than 2 for desirable bread.

In the present study it was examined how different nixtamalization conditions applied on dent and flint corn varieties affect the calcium absorption and pasting properties of corn flours. Results showed that with the increase of the Ca(OH) 2 amount used in nixtamalization process to 1.2%, while ash content, peak, setback and final viscosity values increased, gelatinization temperatures decreased in all corn varieties (P < 0.01). Results also showed that the peak, setback and final viscosity values of dent corn varieties were higher than those of flint corns. However, the increase in the setback and final viscosity values of flint corns were higher than the increase observed in dent corns with the increase of the Ca(OH) 2 amount, indicating that flint corns are subjected to more retrogradation than dent corn in consequence of nixtamalization. The ash content of the all samples reached the maximum value at the end of a steeping time of 6 h. The increase in cooking time had a negative effect on peak, setback and final viscosity values and a positive effect on gelatinization temperatures of both types of corn varieties (P < 0.01). PRACTICAL APPLICATIONSNixtamalization process causes some physical and chemical changes in flour attributes. The improvement in corn flour after nixtamalization needs to be investigated. The study showed that pasting properties and calcium content have been changed in nixtamalized corn flour (nixtamal) at varying rates depending on the type of corn varieties. Free niacin content of corn flour has increased and phytic acid content has reduced after nixtamalization process. Corn flour is included in many gluten-free formulations with some deficiency. Nixtamal has expected a potential use to improve the textural, sensorial and nutritional values of gluten-free applications. Journal of Food Process Engineering ISSN 1745-4530 PASTING PROPERTIES OF NIXTAMALIZED DENT AND FLINT CORN FLOURS M.S¸. ARGUN and _ I.S. DO GAN * According to dry matter basis and N36.25. † According to dry matter basis. Averages marked with the same letter are statistically not different than each other (Duncan, P < 0.05). M.S¸. ARGUN and _ I.S. DO GAN

Bu çal›flmada çölyak hastalar›n›n tüketebilece¤i glutensiz kar›fl›mlar›n ekmek kalitesi ekmeklik un flahitli¤inde de¤erlendirilmifltir. Çal›flmada kar›fl›mlar›n protein miktarlar›n›n flahit una göre düflük, kül de¤erlerinin ise daha yüksek bulunmufltur. Fazla miktarda m›s›r unu içeren Kar›fl›m-1'de sar›l›k de¤eri (b*) flahide göre daha yüksek bulunurken, di¤er kar›fl›mlar›n renk de¤erleri ise yak›n bulunmufltur. Viskozite de¤erleri flahit una göre yüksek bulunmufl, pirinç unu kullan›lan kar›fl›mlarda bu de¤erin di¤er kar›fl›mlardan daha yüksek oldu¤u tespit edilmifltir. Glutensiz kar›fl›mlarla üretilen ekmekler daha h›zl› bayatlam›flt›r. Kar›fl›m-7 ekme¤i bafllang›çta çok sert, di¤erleri ise 24 ve 72 s sonunda flahide göre daha yüksek sertlik de¤erine ulaflm›fllard›r. Ekmekler duyusal özellikler -özellikle tat ve koku-aç›s›ndan flahit ekmekten daha az tercih edilmifltir. Tat ve koku dâhil olmak üzere duyusal de¤erlendirmede tercih edilen ekmek Kar›fl›m-1 den üretilmifltir. Glutensiz kar›fl›mlar›n ekmekçilik kalitesini art›rmak için pirinç unu mutlaka kar›fl›mda yer almal›d›r. Ayr›ca ilave edilecek hidrokolloidlerin miktar ve özellikleri de istenen ekmek içi özellikleri için oldukça önemli bulunmufltur.