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Öğe The assessment of leavened and unleavened flat breads properties enriched with wheat germ(Wageningen Academic Publishers, 2015) Levent H.; Bilgiçli N.; Ertaş N.Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened flat bread (bazlama) and unleavened flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both flat breads were determined. Surface colour of flat breads containing CWG/FWG became darker, more reddish and yellowish compared to control breads. The ash, protein and fat content of flat breads improved with increasing amount of CWG/FWG in flat bread formulation. A significant (P<0.05) increase was also obtained in Fe, K, P and Zn contents of the flat breads in all usage levels of CWG/FWG. As a result of sensory evaluation, leavened flat breads containing CWG had higher overall acceptability scores than leavened flat breads prepared with FWG. CWG usage over 20% level in leavened flat bread and over 10% level in unleavened flat bread caused a decrement in overall acceptability scores of flat breads. © 2014 Wageningen Academic Publishers.Öğe Effects of immature wheat on some properties of flour blends and rheological properties of dough(Wageningen Academic Publishers, 2017) Levent H.; Bilgiçli N.In this study, Bezostaya-1, Gerek-79 and Kiziltan-98 wheat cultivars were harvested at two different maturity stages. Flour of immature wheat were used for preparation of flour blends as whole wheat flour of immature wheat (WFIW) or refined white flour of immature wheat (RFIW). For flour blend preparation, WFIW replaced commercial wholewheat flour at 0, 10, 20 and 30% and RFIW replaced commercial refined white flour at 0, 5, 10 and 15% ratios. These flour blends were used for preparation of leavened and unleavened bread. As well as some qualitative properties of wheat and flour blends, some physical properties of leavened bread (weight, volume, specific volume, hardness and crust colour) and unleavened bread (diameter, thickness, spread ratio and crust colour) were determined. Thousand kernel weight, test weight and gluten index values of wheat increased with the progress of the maturity stage. Immature wheat flour decreased water absorption, development time and dough stability in WFIW blends, and decreased only dough stability in RFIW blends. Leavened bread produced with flour blends of Bezostaya-1 were found superior in terms of physical bread properties. The adverse effect of WFIW flour on volume, specific volume, symmetry and hardness of bread was obtained at 30% replacement level. For unleavened bread, utilisation of WFIW or RFIW blends in dough formulation improved diameter and spread ratio of flat bread. Considering some of the physical properties of leavened and unleavened bread, it can be concluded that optimum usage ratio of WFIW and RFIW were 20 and 10%, respectively. © 2016 Wageningen Academic Publishers.Öğe Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread(Wageningen Academic Publishers, 2016) Levent H.; Bilgiçli N.Three different wheat cultivars (Bezostaya-1, Gerek-79 and Kiziltan-98) were harvested at 2 maturity stages. Whole-wheat flour of immature wheat (WFIW) at 20% level and refined white flour of immature wheat (RFIW) at 10% level replaced commercial whole-wheat flour and refined white flour, respectively. Leavened and unleavened breads were prepared with those WFIW and RFIW flour blends. Some nutritional and antinutritional properties (ash, protein, fat, crude fibre, phytate phosphorus, phytic acid, minerals, total phenolic contents and antioxidant activity) of immature wheat and both types of bread were determined. The phytate phosphorus, phytic acid, total phenolic, P and K content of wheat decreased (P < 0.05) with maturity. P, K, Fe and Zn content of bread prepared with Kiziltan-98 flour blends was found higher than that of other breads. The usage of WFIW at first maturity stage in leavened/unleavened bread preparation, increased the ash, total phenolic, mineral content and antioxidant activity compared to bread prepared with commercial whole-wheat flour. It was concluded that immature wheat especially at early stage of maturity is a rich source of nutrients for enriching leavened/unleavened bread prepared with WFIW flour blends. © 2016 Wageningen Academic Publishers.Öğe Improvement of nutritional properties of cake with wheat germ and resistant starch(2013) Bilgiçli N.; Levent H.Wheat germ (WG) and resistant starch (RS) are important functional ingredients for cereal products. In this study, WG (0%, 10% and 20%) and commercial RS (0%, 5%, 10% and 15%) were used to replace wheat flour in cake formulation and their effects on nutritional, physical and sensory properties of cakes were investigated. WG replacement increased ash, protein, lipid, crude fibre, Ca, Fe, K, Mg, P and Zn contents of the cakes. Rich phytic acid (PA) composition of WG increased the PA content of the cakes from 1 001.2 mg·kg-1 up to 2 908.2 mg·kg-1. High replacement level of wheat flour by RS (15%) caused a significant (p < 0.05) decrease in protein, PA, Mg and P contents of the cakes. RS contents of the cakes varied between 7.2 g·kg-1 and 49.0 g·kg-1, and approached the highest value with 15% RS addition. Combination of WG and RS at high replacement levels adversely affected volume index and firmness of the samples. WG increased the darkness and yellowness of the crust and crumb of cakes. WG at 20% alone or in combination with 5% RS gave similar pore structure, taste, odour and overall acceptability score compared to control cake. © 2013 VÚP Food Research Institute, Bratislava.Öğe Quality evaluation of wheat germ cake prepared with different emulsifiers(2013) Levent H.; Bilgiçli N.Wheat germ (coarse and fine) was replaced with wheat flour at levels of 0, 10, 20 and 30% for cake making. Sodium stearoyl-2 lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride (DATEM) were used as emulsifier at 0.5% level. The effects of wheat germ particle size, emulsifier type and wheat germ level on batter and cake quality were investigated. Coarse wheat germ (CWG) usage in cake formulation gave better cake physical properties than fine wheat germ (FWG). SSL provided higher cake volume, texture and pore structure score, and lower hardness to cake samples compared with DATEM. Wheat germ addition (CWG/FWG) increased the ash, protein, fat and mineral contents (Ca, Cu, Fe, Mg, Mn, P, K and Zn) of the samples. Crust and crumb color of the cake samples were significantly (P<0.05) affected by wheat germ addition. As a result, CWG can be incorporated into cake formulation up to 20% level with the aid of SSL. © 2013 Wiley Periodicals, Inc.Öğe Utilization of lupin (Lupinus Albus L.) flour and bran with xylanase enzyme in cookie production(Agricultural Research Communication Centre, 2014) Bilgiçli N.; Levent H.Wheat flour was replaced with the lupin flour (10-30%) and lupin bran (10-20%) in cookie formulation with the addition of 0.4% xylanase enzyme. The effects of the lupin flour, lupin bran and xylanase enzyme addition on the physical (diameter, thickness, spread ratio, hardness and color), chemical (ash, protein, fat and mineral) and sensory properties of cookies were investigated. It has been observed that cookie spread ratio values increased with lupin bran replacement over 15% level. Xylanase enzyme increased the spread ratio and decreased the hardness value of the cookie samples prepared with lupin flour and lupin bran (p.
