Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread

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dc.contributor.authorBilgiçli N.
dc.contributor.authorİbanoğlu Ş.
dc.date.accessioned2020-03-26T19:08:16Z
dc.date.available2020-03-26T19:08:16Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this research, quinoa flour (QF) and buckwheat flour (BF) were used up to 20 % in the formulation of bread, replacing wheat flour. The formulated breads were evaluated for physical quality parameters, chemical and sensory properties. The highest ratios of QF and BF adversely affected volume and hardness values of the breads. Generally Fe, K, Mg, Mn, and Zn contents of the breads increased with increasing levels of QF and BF. While phytic acid content of the control bread was found to be 53.23 mg/100 g; this antinutrient increased up to 137.80 mg/100 g with 20 % QF usage. Bread containing 10 % QF or BF gave similar sensory scores compared to control. Also, bread produced with a QF:BF blend (50:50 w/w) at a 20 % level replacing wheat flour gave good sensory quality values except for pore structure. © 2015, Association of Food Scientists & Technologists (India).en_US
dc.identifier.doi10.1007/s13197-015-1770-yen_US
dc.identifier.endpage7529en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issue11en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage7525en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-015-1770-y
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32810
dc.identifier.volume52en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBreaden_US
dc.subjectBuckwheaten_US
dc.subjectMineralen_US
dc.subjectPhytic aciden_US
dc.subjectQuinoaen_US
dc.titleEffect of pseudo cereal flours on some physical, chemical and sensory properties of breaden_US
dc.typeArticleen_US

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