Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş

Yıldız, Gamze; Bilgiçli, Nermin

doi:10.17221/10/2012-cjfs

Cited by 31 publications

(17 citation statements)

References 19 publications

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“…Yufka has 1–2 mm thickness and 40–50 cm diameter with cream color surface (Tekeli ; Başman and Köksel ). Bazlama and yufka can be supplemented with different ingredients such as cereal, pseudo‐cereal and legume flours or brans (Başman and Köksel , ; Coşkuner and Karababa ; Levent and Bilgiçli ; Yıldız and Bilgiçli ). The effect of sorghum flour (Yousif et al .…”

Section: Introductionmentioning

confidence: 99%

Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

Madenci

Bilgiçli

2014

Journal of Food Quality

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Whey protein concentrate powder (WPC) and buttermilk powder (BP) were used in leavened and unleavened flat bread dough at different levels (0, 4 and 8%). The effects of WPC and BP on dough rheology were evaluated with farinogram and extensogram parameters. Some physical, chemical and sensory properties of breads were also studied. Generally, WPC and BP addition improved dough properties in terms of dough stability, resistance to extension and maximum resistance values. Protein content of the flat breads increased up to 14.6% with WPC usage. Significant (P < 0.05) increments were also observed in ash and mineral (Ca, K, Mg and P) contents of the leavened/unleavened flat bread with utilization of 8% WPC or BP. WPC at 8% level gave more yellowness (b*) on leavened flat bread surface compared with other leavened/unleavened flat breads. As a result of sensory analysis, leavened/unleavened flat bread containing BP has achieved higher taste, odor and overall acceptability scores than control and WPC‐containing breads. Practical Applications Dairy by‐products are used in the food industry to improve nutritional, functional and sensory properties of different products. WPC and BP as dairy by‐products can be used for improvement of dough rheology. Usage of both dairy by‐products can be recommended for enrichment of leavened/unleavened flat breads in terms of mineral and protein content. Sensory properties of breads can be improved with BP usage in flat bread formulation.

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Section: Introductionmentioning

confidence: 99%

Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

Madenci

Bilgiçli

2014

Journal of Food Quality

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“…Rutin (Quercetin-3-O-glucorhamnosid) possesses important therapeutic properties, including a positive impact on the elasticity of blood vessels, treatment of disorders of blood circulation and atherosclerosis, blood pressure reduction and stimulation of the body to use vitamin C (Yildzogle-Ari et al, 1991). Several studies have reported the use of buckwheat products, such as flour, flakes, groats and extrudate, as substitutes for wheat flour in bakery, confectionery and pastry manufacturing technology (Borkowska & Robaszewska, 2012;Gavrilova, 2008b;Vandakurova & Stabrovskaya, 2008;Bonafaccia & Kreft, 1994;Yıldız & Bilgiçli, 2012;Baljeet, Ritika, & Roshan, 2010;Wang & Campbell, 2004;Lin, Liu, Yu, Lin, & Mau, 2009). The raw material for buckwheat flakes and buckwheat flour is buckwheat grain.…”

Section: Introductionmentioning

confidence: 99%

Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

et al. 2014

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The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

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“…For bread containing 13% roasted buckwheat flour (BRF) and the corresponding control (C-BRF), a positive association was found the with adhesiveness, salty taste, mastication, and buckwheat odor and taste sensory qualities, and a negative association was found with the bran taste and odor and sweet taste and odor sensory qualities. Yildiz and Bilgiçli (2012) found that whole buckwheat flour negatively affected the sensory scores of lavaş (Turkish flat bread) when substituted at 40%, but the overall acceptability values did not change significantly compared to those for the control sample.…”

Section: Appearancementioning

confidence: 94%

Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products

Wronkowska

Zieliński

Szmatowicz

et al. 2019

J Food Process Preserv

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The effect of roasted buckwheat flour or hull (raw and roasted) on the sensory qualities and consumer acceptance of commercially produced mixed rye/wheat breads and wheat rolls was studied. The microbiological safety of breads/rolls after storage was analyzed. A positive effect of buckwheat ingredients on the microbiological safety of bakery products was found. Significant differences were found in 7 attributes (out of 21) during sensory profiling. In contrast, no significant differences between the control and buckwheat‐enriched breads were found during a consumer test. When the overall quality test based on the descriptive sensory profiling method was simultaneously applied with the consumer test, a significant difference was found only for wheat rolls enriched with 3% raw buckwheat hull compared to control rolls. Our study showed that buckwheat ingredients affect the sensory qualities of breads/rolls without impacting consumer acceptance and improve their microbial qualities. Practical applications Bakery products are still one of the most popular food staples on the food market. Consumers, however, are looking for new products that are not only sensory but also nutritionally attractive. Currently, consumers are screening social media to find new information about bioactive additives in food and then expect to obtain such products in markets. The results of our study allowed us to conclude that commercially available bakery products could be enriched with buckwheat ingredients such as roasted flour, raw hull, and roasted hull due to their positive effects on sensory qualities, consumer acceptance, and microbial qualities after storage.

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Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş

Cited by 31 publications

References 19 publications

Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products

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