Improving the Quality of Whole Wheat Bread by Using Various Plant Origin Materials

Boz H., Karaoğlu M. M.

CZECH JOURNAL OF FOOD SCIENCES, cilt.31, ss.457-466, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31
  • Basım Tarihi: 2013
  • Doi Numarası: 10.17221/410/2012-cjfs
  • Dergi Adı: CZECH JOURNAL OF FOOD SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.457-466
  • Anahtar Kelimeler: bread, textural properties, cephalaria, vital gluten, malt flour, CEPHALARIA-SYRIACA ADDITION, DOUGH, PERFORMANCE, BAKING, WHITE, CAKE
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1(st) day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials.