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    Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality
    (Blackwell Publishing Ltd, 2014) Madenci A.B.; Bilgiçli N.
    Whey protein concentrate powder (WPC) and buttermilk powder (BP) were used in leavened and unleavened flat bread dough at different levels (0, 4 and 8%). The effects of WPC and BP on dough rheology were evaluated with farinogram and extensogram parameters. Some physical, chemical and sensory properties of breads were also studied. Generally, WPC and BP addition improved dough properties in terms of dough stability, resistance to extension and maximum resistance values. Protein content of the flat breads increased up to 14.6% with WPC usage. Significant (P<0.05) increments were also observed in ash and mineral (Ca, K, Mg and P) contents of the leavened/unleavened flat bread with utilization of 8% WPC or BP. WPC at 8% level gave more yellowness (b*) on leavened flat bread surface compared with other leavened/unleavened flat breads. As a result of sensory analysis, leavened/unleavened flat bread containing BP has achieved higher taste, odor and overall acceptability scores than control and WPC-containing breads. Practical Applications: Dairy by-products are used in the food industry to improve nutritional, functional and sensory properties of different products. WPC and BP as dairy by-products can be used for improvement of dough rheology. Usage of both dairy by-products can be recommended for enrichment of leavened/unleavened flat breads in terms of mineral and protein content. Sensory properties of breads can be improved with BP usage in flat bread formulation. © 2014 Wiley Periodicals, Inc.
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    Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta
    (Wageningen Academic Publishers, 2018) Madenci A.B.; Bilgiçli N.; Türker S.
    In this study, different sources of antioxidant (flaxseed, black cumin and pomegranate seed) and dietary fibre (wheat fibre, oat fibre and barley fibre) were used in fresh and dry pasta formulation to improve functional properties of pasta. Antioxidant (5%) and dietary fibre (15%) sources were replaced with wheat semolina in pasta formulation. These functional ingredients both individually and in combinations were used to create nine different pasta formulations. Control fresh and dry pasta were prepared using wheat semolina. The effect of different ingredients and drying process on some physical (colour values, cooking properties and firmness), chemical (ash, protein, fat, total dietary fibre, antioxidant activity, total phenolic, phytic acid and mineral matter contents) and sensory properties of pasta were determined. Antioxidant activity, total phenolic and phytic acid contents were also determined in the raw and cooked form of fresh and dry pasta. Colour values (L* and b*) and sensory properties of fresh pasta were found superior in comparison to dry pasta. Drying process did not affect the antioxidant activity and total phenolic contents of raw pasta, on the other hand phytic acid content decreased significantly (P < 0.05) with drying application. Fresh pasta containing oat fibre and pomegranate seed has the highest antioxidant activity and total phenolic content in both raw and cooked form. In fresh pasta, combination of dietary fibres and antioxidant sources resulted in the greatest increments with respect to Ca, Fe, K, Mg, P and Zn contents, followed by the sources of oat and barley fibres. Combinations of antioxidant and dietary fibre improved the chemical and nutritional properties of pasta samples whereas black cumin had the most negative effect on the sensory quality of pasta despite its high antioxidant capacity. © 2018 Wageningen Academic Publishers.