The effects of Cephalaria syriaca flour on physical, rheological and textural properties of sunn pest (Eurygaster integriceps) damaged wheat dough and bread

Başar Ş., KARAOĞLU M. M.

Journal of Cereal Science, cilt.99, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 99
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.jcs.2021.103215
  • Dergi Adı: Journal of Cereal Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Cephalaria syriaca, Sunn pest damaged wheat, Gluten quality, Textural characteristics, QUALITY, PERFORMANCE, PROTEIN, YEAST
  • Atatürk Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdThe aim of this study was to investigate the effects of Cephalaria syriaca flour (CSF; 0.5, 1.0 and 1.5%) on the physical, textural and rheological characteristics of dough and bread obtained from sunn pest-damaged wheat (SPDW; 5, 10 and 15%). An increased CSF level significantly decreased the stickiness and volume loss values of dough and the firmness and chewiness values of bread for all SPDW levels. The dough stickiness and bread firmness values were considerably increased by the addition of SPDW at the 15% level (1.05 N and 29.76 N), whereas these values were reduced by the addition of 1.5% CSF (0.6439 N and 22.56 N). In general, the stress relaxation, gas retention and gluten extensibility parameters of dough; and the specific volume, colour, cohesiveness, springiness and resilience values of bread significantly increased depending on the increasing level of CSF. Especially, the 1.5% CSF level significantly improved the quality of the dough and breads. The results of the present study revealed that CSF addition to SPDW flour positively affected the stickiness, gas retention and stress relaxation of dough and the specific volume and instrumental textural properties of bread.