Effects of Whole Buckwheat Flour on Physical, Chemical, and Sensory Properties of Flat Bread, Lavas

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dc.contributor.authorYildiz, Gokcen
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2020-03-26T18:25:23Z
dc.date.available2020-03-26T18:25:23Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractYILDIZ G., BILGICLI N. (2012): Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lava. Czech J. Food.Sci., 30: 534-540. The whole buckwheat flour (WBF) was used in Turkish flat bread, lavas, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavas bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavas breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 mg/100 g. As a result, the utilisation of WBF in lavas bread improved the nutrients contents of the bread except PA. The dark colour and slight bitter taste of the WBF affected the sensory score of lava bread negatively at 40% substitution level, but the overall acceptability values did not change significantly (P < 0.05) compared to control sample.en_US
dc.identifier.doi10.17221/10/2012-CJFSen_US
dc.identifier.endpage540en_US
dc.identifier.issn1212-1800en_US
dc.identifier.issn1805-9317en_US
dc.identifier.issue6en_US
dc.identifier.startpage534en_US
dc.identifier.urihttps://dx.doi.org/10.17221/10/2012-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28000
dc.identifier.volume30en_US
dc.identifier.wosWOS:000312615700005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherCZECH ACADEMY AGRICULTURAL SCIENCESen_US
dc.relation.ispartofCZECH JOURNAL OF FOOD SCIENCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectpseudo-cerealsen_US
dc.subjectphytic aciden_US
dc.subjectmineralen_US
dc.subjectsensoryen_US
dc.titleEffects of Whole Buckwheat Flour on Physical, Chemical, and Sensory Properties of Flat Bread, Lavasen_US
dc.typeArticleen_US

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