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    Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread
    (SPRINGER INDIA, 2014) Demir, Mustafa 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. Branny fractions obtained by milling of two different Bezostaja-1 wheat samples (medium and high strong) at 65+/-1% wheat flour extraction ratio. 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. Following this process, WWB was made from WWF. WWB were analyzed to determine their nutritional properties as crude protein, in vitro protein digestibility (IVPD), phytic acid content, total and HCl-extractable mineral concentrations, total phenolic content (TPC), antioxidant activity and total dietary fiber (TDF). While IVPD, TPC and antioxidant activity of WWB increased together with all stabilization methods, a significant (P<0.05) loss was observed on phytic acid content of the WWB. Especially, UV-C and IR treatments had positive effects on TPC and antioxidant activity. AU and MW stabilization methods increased total mineral and HCl-extractable minerals of WWB. As a result of this study, all stabilization processes had an improving effect on nutritional characteristic of WWB.
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    EFFECTS OF BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES
    (WILEY-BLACKWELL, 2013) Atalay, Mahmut Hayali; Bilgicli, Nermin; Elgun, Adem; Demir, Mustafa Kursat
    Buckwheat milling products (white flour, whole flour and bran) were replaced with wheat flour at a 20% ratio and was used in bread making with and without the additives of sodium stearoyl-2-lactylate (SSL), transglutaminase (TG) and SSL + TG combination. An experiment was conducted according to (4 x 4) x 2 factorial design. Rheological properties of doughs and the physical, chemical and sensory properties of breads were determined. Buckwheat milling products (BMP) decreased stability of the doughs, but SSL and SSL + TG combination showed positive effect on the dough stability. The synergistic effect of TG+SSL combination on resistance of the dough was observed. All BMP reduced bread volume and the lightness (L) values of crust and crumb. SSL + TG combination improved bread volume, 72nd hours crumb softness, the crust and crumb lightness. Especially, buckwheat bran addition increased ash, protein, fiber, fat and mineral contents of the breads. The bread containing white buckwheat flour or whole buckwheat flour showed similar or superior sensory bread properties compared with the control prepared with wheat flour. To take into account handling properties of dough and technological, nutritional and sensory properties of breads, the best combination were found as whole buckwheat flour and SSL + TG usage. PRACTICAL APPLICATIONS Buckwheat is an important raw material in functional food production with balanced amino acid composition, high contents of vitamins, minerals, polyunsaturated essential fatty acids, sterols, flavanoids and fagopyratol. Some functional components of buckwheat have health benefits like reducing high blood pressure, lowering cholesterol, controlling blood sugar and preventing cancer risk. In this research transglutaminase (TG) and sodium stearoyl-2-lactylate (SSL) were used to overcome the quality losses and to improve technological and sensory properties of breads prepared with BMP. The bread-making process was applied successfully with aiding TG and SSL.