Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread

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dc.contributor.authorLevent H.
dc.contributor.authorBilgiçli N.
dc.date.accessioned2020-03-26T19:31:59Z
dc.date.available2020-03-26T19:31:59Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThree 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.en_US
dc.identifier.doi10.3920/QAS2015.0735en_US
dc.identifier.endpage591en_US
dc.identifier.issn1757-8361en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage583en_US
dc.identifier.urihttps://dx.doi.org/10.3920/QAS2015.0735
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34272
dc.identifier.volume8en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance and Safety of Crops and Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntioxidant activityen_US
dc.subjectImmatureen_US
dc.subjectMineralsen_US
dc.subjectPhytic aciden_US
dc.subjectTotal phenolicen_US
dc.titleEffects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened breaden_US
dc.typeArticleen_US

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