Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour

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dc.contributor.authorYaver, Elif
dc.contributor.authorBilgiçli, Nermin
dc.date.accessioned2019-12-13T20:59:09Z
dc.date.available2019-12-13T20:59:09Z
dc.date.issued2019
dc.description.abstractIn this study, cereal-legume flour blend (CLFB) containing an equal amount of cereal (rye, barley and oat) and legume (chickpea, soy and lupin) were used in the formulations of commercial bread (CB) and traditional flat bread (TFB) at 25% level. The adverse effect of CLFB on technological quality of breads was tried to eliminate using different combinations of additives (vital gluten, fungal alpha amylase, sodium stearoyl-2-lactylate, ascorbic acid, transglutaminase, glucose oxidase, lipase, pentosanase and xylanase) in both breads. Combinations with vital gluten, sodium stearoyl-2-lactylate, fungal alpha amylase, ascorbic acid and xylanase or pentosanase provided the highest bread specific volume along with CB prepared with 100% wheat flour. The additive combination including xylanase also revealed the lowest hardness in CB, as well as resulted in a decrease in the spread ratio and hardness values of TFB. Crust colour values (L*, a* and b*) were significantly (P<0.05) affected by all of the additive combinations in both CB and TFB. The combinations containing pentosanase or xylanase displayed a better improvement on the pore structure, appearance and overall acceptability scores of CB and TFB including 25% CLFB in comparison to other additives.en_US
dc.identifier.citationYaver E., Bilgiçli N., (2019). Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour. Selcuk Journal of Agriculture and Food Sciences, 33(1), 7-13. DOI: 10.15316/SJAFS.2019.149
dc.identifier.endpage13
dc.identifier.issn2458-8377en_US
dc.identifier.issue1
dc.identifier.startpage7
dc.identifier.urihttps://hdl.handle.net/20.500.12395/14971
dc.identifier.volume33
dc.language.isoenen_US
dc.publisherSelçuk Üniversitesi
dc.publisherSelcuk Journal of Agriculture and Food Sciencesen_US
dc.relation.publicationcategoryMakaleen_US]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAdditivesen_US
dc.subjectBreaden_US
dc.subjectCerealen_US
dc.subjectFlat breaden_US
dc.subjectLegumeen_US
dc.titleImprovement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flouren_US
dc.typeArticleen_US

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