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    Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies
    (ELSEVIER SCI LTD, 2007) Uysal, Hacer; Bilgicli, Nermin; Elgun, Adem; Ibanoglu, Senol; Herken, Emine Nur; Demir, M. Kursat
    Wire-cut cookies were prepared with 0-30% of the wheat flour substituted with fibres from apple, lemon, wheat and wheat bran. Cookies were also prepared with the addition of 0.4% xylanase enzyme. The effect of increased levels of fibres from different sources and xylanase enzyme addition on the approximate chemical composition, spread ratio, hardness, cellulose, energy and sensory properties of cookie samples were investigated. It was found that increasing fibre content resulted in decreased spread values of cookies. Addition of 0.4% xylanase enzyme increased the spread values as compared to control samples with no enzyme added. The samples with lemon fibre produced harder samples while relatively softer samples were obtained with wheat bran. Addition of xylanase enzyme reduced the hardness value of the samples in general. The samples with added wheat fibre and wheat bran received acceptable scores from the taste panellists. (c) 2006 Elsevier Ltd. All rights reserved.
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    Effects of gluten and emulsifier on some properties of eriste prepared with legume flours
    (INFORMA HEALTHCARE, 2011) Bilgicli, Nermin; Demir, M. Kursat; Ertas, Nilgun; Herken, Emine Nur
    In the present study, eriste was produced from 70% coarse and fine flours of common bean/lentil+30% wheat semolina (WS) with the addition of gluten (0%, 2.5% and 5%) and sodium stearoyl 2-lactylate (SSL) (0% and 0.6%). Chemical, nutritional, and sensory properties and cooking quality of eriste samples were investigated. As coarse common bean flour (CCF) and coarse lentil flour (CLF) have higher rates for ash and protein, these parameters were also found higher in the end products prepared from CCF and CLF than those prepared from fine common bean flour (FCF) and fine lentil flour (FLF). Protein contents and in vitro protein digestibility values of eriste containing common bean flours increased with gluten addition while ash values decreased in the samples containing 5% gluten. SSL addition did not alter the chemical properties, but it increased brightness and decreased redness values of samples produced from CCF and CLF. Generally SSL addition increased weight and volume increase values of eriste samples made with all legume flours. According to the sensory analysis results, gluten addition improved the surface smoothness and appearance in samples made with CCF, FLF and CLF. Samples made from CCF and CLF were preferred to samples made from FCF and FLF with respect to taste, odor and stickiness.
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    Stabilization of Whole Wheat Flour Branny Fractions With Special Emphasis on Internal and External Characteristic of Whole Wheat Bread
    (JAPANESE SOC FOOD SCI & TECHNOLOGY, 2013) Demir, M. Kursat; Elgun, Adem
    In this study, whole wheat bread (WWB) prepared by whole wheat flour (WWF) which its branny fraction (35 +/- 1% w/w whole flour) previously was stabilized with different processes. These fractions were stabilized using autoclave (AU), microwave (MW), infrared (IR) and ultraviolet-C (UV-C) methods. Then, WWF obtained by remixing of stabilized branny fraction (35 +/- 1% w/w) and wheat flour (65 +/- 1% w/w) of same wheat samples. The WWF samples were used in breadmaking. As parameters, the external (loaf weight, volume, specific volume, crust color) and the internal (crumb color and hardness) properties of the WWB were measured. The increase in strongness of wheat gives WWB with desirable quality characteristics, besides the stabilization processes enables to produce bread having higher loaf volume, crust redness, crumb lightness and crumb softness. As a result of this study, all stabilization processes had an improving effect on external and internal properties of WWB. The best results were obtained by AU and MW stabilization methods.