Improving the quality of whole wheat bread by using various plant origin materials

Boz, Hüseyin; Karaoğlu, M. Murat

doi:10.17221/410/2012-cjfs

Cited by 34 publications

(32 citation statements)

References 25 publications

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“…The observed decrease of cohesiveness on storage could be attributed to moisture loss of the breads (Table 2). Besides, the decreased cohesiveness may be related to the loss of intramolecular attraction among ingredients as postulated by Gomez, Ronda, Caballero, Blanco, and Rosell (2007) thus resulting in increased susceptibility of the bread to crumbliness (Boz & Karaoglu, 2013). As far as the chewiness of breads is concerned (Fig.…”

Section: Physicochemical Characteristics Of Breadmentioning

confidence: 99%

Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread

Marinopoulou¹,

Παπαγεωργίου

Irakli³

et al. 2020

Int. J. Food Stud.

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Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification with olive pulp on the physical characteristics, staling rate and overall consumer acceptability of the formulated breads were explored. Both olive pulps exhibited significantly higher antioxidant activity than refined wheat flour. Baking imparted an impressive increase in TPC, TFC and antioxidant activity of breads as revealed by comparison of experimental with theoretical values but returned significant differences only in the case of TPC when a two-tailed t-test for paired data was applied. Texture measurements showed a substantial increase in hardness with storage along with decreasing loaf volume and increased density. Hydroxytyrosol was the major phenolic compound of fortified breads followed by tyrosol. Olive pulp could be incorporated in a bread formulation without interfering with the general sensory acceptability.

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Section: Physicochemical Characteristics Of Breadmentioning

confidence: 99%

Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread

Marinopoulou¹,

Παπαγεωργίου

Irakli³

et al. 2020

Int. J. Food Stud.

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“…A similar trend has been reported by Balestra et al [36], where fortification of bread with a low percentage of ginger powder caused L* values for bread crumb to become higher, in effect, these samples were lighter in color. L* values in whole wheat bread also decreased with the addition of various plant materials such as defatted Cephalaria syriaca flour, rosehip, and malt flour [37]. This darkness could be due to dark color of the plant materials added, especially when the dark red rosehip material was used.…”

Section: Color Measurementmentioning

confidence: 97%

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

et al. 2019

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This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K 232 and K 268 values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts' concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K 232 values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.

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“…Pelemir (Cephalaria syriaca L.), Dipsacaceae familyasında yer alan, Anadolu'da büyük yaygınlık gösteren, buğday tarlalarında yabani olarak yetişen ve yetişme formu buğdaya benzemese de tane yapısı, boyu ve şekil bakımından oldukça benzeyen bir bitkidir (Boz ve Karaoğlu, 2013). Cephalaria'nın 1940'a kadar dünya genelinde toplam 65 türü belirlenmişken, günümüzde bu sayının yaklaşık 94'e yükseldiği yapılan çalışmalarda ortaya çıkmıştır.…”

Section: Introductionunclassified

“…Pelemir tohumlarından elde edilen un ve yağ düşük düzeylerde (% 0.5-3.0) buğday ununa karıştırılarak ekmeğin bayatlamasını geciktirmekte ve hamurun daha iyi kabarmasında faydalanılmaktadır (Karaoğlu, 2006). Pelemir, özellikle ülkemizde kırsal kesimlerde yaşayan insanlar tarafından ekmek yapımında, zayıf hamurların kuvvetlendirilmesinde geleneksel olarak kullanılmakta, bu yüzden buğday tarlalarında yetişmesine izin verilmektedir (Boz ve Karaoğlu, 2013 Parsel boyutları sıra arası 25 cm, sıra üzeri 10 cm, parsel uzunluğu 5 m, parselde 5 sıra olarak alınmıştır. Toplam parsel alanı 1.25 m x 5 m = 6.25 m 2 dir.…”

Section: Introductionunclassified

Bazı Pelemir (Cephalaria syriaca L.) Çeşitlerinin Türkiye’nin Farklı Ekolojik Koşullarında Verim ve Kalite Değerlerinin Belirlenmesi

Sezgin¹,

Tezcan²,

Şahin³

et al. 2017

Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi

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Geliş (Received): 03.11.2017 Kabul (Accepted): 15.12.2017 ÖZET: Bu çalışma 2015-2016 yıllarında, bazı pelemir genotiplerinin (Karahan, Populasyon-1 ve Populasyon-2) Ankara (Yenimahalle), Ankara (Yenikent), Ankara (Haymana), Konya ve Kırşehir ekolojilerindeki tane verimi ve kalite değerlerinin saptanması amacıyla, tesadüf blokları deneme deseninde 6 tekrarlamalı olarak yürütülmüştür. İki yıllık ortalama sonuçlarına göre tane verimleri 41.1-233.2 kg da -1 , yağ oranları % 20.2 -26.2 ve yağ verimleri 10.3 -58.9 kg da -1 arasında değiştiği belirlenmiştir. Bu çalışma sonucunda en düşük ortalama tane verimi 52.4 kg da -1 ile Ankara (Yenikent -2015) lokasyonu, en yüksek tane verimini ise 250.9 kg da-1 ile Ankara (Haymana -2015) lokasyonunda alınmıştır. Karahan genotipi ortalama 233.2 kg da -1 tane verimi ve 58.9 kg da -1 yağ verimi ile öne çıkarken, Populasyon-1 genotipi ise ortalama % 26.2 ile en yüksek yağ oranı değerini göstermiştir.ABSTRACT: The aim of this study is to determine the grain yield and the quality values of Karahan, Population -1 and Population-2 some type Cephalaria syriaca L. genotypes in Ankara (Center), Ankara (Yenikent), Ankara (Haymana), Konya and Kırşehir ecological conditions in 2015-2016, conducted with random block design and in 6 replications. According to two years average results; grain yield ranged from 41.1 -233.2 kg da-1, oil ratio ranged from 20.2 % -26.2 and oil yield ranged from 10.3 -58.9 kg da-1. As a result of this study, the lowest average yield was in Ankara (Yenikent -2015) location with 52.4 kg da-1 and highest grain yield is obtained from Ankara (Haymana -2015) location with 250.9 kg da-1. The Karahan genotype came forward with average grain yield of 233.2 kg da-1 and 58.9 kg da-1 oil yield, Population-1 genotype showed highest oil content with the average value of 26.2%.

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Improving the quality of whole wheat bread by using various plant origin materials

Cited by 34 publications

References 25 publications

Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread

Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

Bazı Pelemir (Cephalaria syriaca L.) Çeşitlerinin Türkiye’nin Farklı Ekolojik Koşullarında Verim ve Kalite Değerlerinin Belirlenmesi

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