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Öğe Effect of transglutaminase on some properties of cake enriched with various protein sources(WILEY, 2008) Alp, H.; Bilgicli, N.The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types A with 11.4% protein and type B with 8.6% protein), was investigated, Specific gravity and pH of cake be were determined, and physical and chemical analysis of the cake samples was performed. Soy products improves cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightned more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb col the cake samples significantly (P < 0.05). The combination of TG enzyme and flour B with lower protein gave mopuffed, puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in production. Especially interactions between TG with soy flour and TG and wheat flour with high protein cot were important In cake formulations due to the softening effect on crumb.Öğe Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana(WAGENINGEN ACADEMIC PUBLISHERS, 2014) Ertas, N.; Bilgicli, N.; Ozcan, S.; Sari, S.Tarhana is a fermented cereal-yoghurt-vegetable based product that contains high amounts of protein, mineral and vitamin. In this research, lupin yoghurt (LY) was produced from fermented lupin milk, and replaced with cow's milk yoghurt up to 100% (w/w) level in tarhana formulation. LY substitution increased protein content of final product from 13.12% up to 14.87%. The redness (a*), yellowness (b*) and hue values of tarhana samples changed significantly (P<0.05) with LY usage. Tarhana samples prepared with 100% LY had the lowest a* and b*, and the highest hue values. Tarhana containing high amounts of LY had rich copper, iron, manganese and zinc contents compared to control tarhana. Especially manganese content of the tarhana increased up to 177 times with LY substitution. While LY over 25% level improved the functional properties such as foaming capacity, water absorption capacity and emulsifying activity of tarhana samples, foaming stability was negatively affected by LY substitution. Colour, taste, consistency, sourness and overall acceptability scores decreased at high substitution levels of LY.Öğe Influence of some additives on dough and bread properties of a wheat-lupin flour blend(WAGENINGEN ACADEMIC PUBLISHERS, 2014) Bilgicli, N.; Demir, M. K.; Yilmaz, C.Effects of some enzymes (transglutaminase; TG and glucosoxidase; GO), emulsifiers (sodium stearoyl-2-lactylate; SSL, diacetyl tartaric acid esters of mono and diglycerides; DATEM, and SSL+DATEM combination) and oxidant (ascorbic acid; AA) on the properties of dough and bread made of a wheat flour (WF) and lupin flour (LF) blend were determined. LF replaced with WF at a 15% level in all dough formulation. All additives except TG increased development time and stability of dough containing 15% LF. While the highest dough energy obtained with AA addition, maximum resistance value increased from 217 BU up to 434 BU with TG usage in dough formulation. SSL+DATEM combination gave highest bread volume and lowest crumb hardness at 24 and 72 h. Generally, SSL+DATEM and AA had a more positive effect on symmetry, pore structure and crumb texture of the bread than the other additives. For improvement of the properties bread prepared with WF-LF blend, SSL+DATEM combination as emulsifier and AA as oxidant can be recommended. Effect of TG and GO on bread properties were found limited compared to AA.
