Effect of some essential oils on rheological properties of wheat flour dough

Basit Öğe Kaydı
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T17:38:23Z
dc.date.available2020-03-26T17:38:23Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effects of summer savory (Satureja hortensis L.), majorana (Origanum vulgare L.), sage (Salvia triloba L), rosemary (Rosmarinus officinalis L.), pickling herb (Echinophora tenuifolia L.) and laurel (Laurus nobilis L.) essential oils on extensograph and farinograph characteristics of wheat flour doughs were determined. Also, some chemical properties (moisture content, ash content, wet gluten content, sedimentation value and falling number) were established. The results show that resistance to extension, maximum resistance, ratio number (minimum) and ratio number (maximum) values were increased by S. hortensis oil addition during the proving time. Extensibility values of S. hortensis, O. vulgare and S. triloba at 90 min of proving time were found lower that than those of other proving times (except S. triloba at 135 min). According to the extensograph results, rosemary, pickling herb and laurel oils allowed higher extensibility and energy, and lower resistance to extension and maximum resistance (Brabender Unit Line). The farinograph water absorption (500 farinograph units) varied from 63.6 to 64.7. The development time of dough with rosemary oil was the same as the control group. Stabilities of dough with savory sater, majorana and sage oil were found lower that those of both control and other oils. As a result, rosemary, pickling herb and laurel oils had an advantage on the extensograph and farinograph characteristics of wheat flour dough.en_US
dc.identifier.doi10.1080/09637480701635555en_US
dc.identifier.endpage181en_US
dc.identifier.issn0963-7486en_US
dc.identifier.issue2en_US
dc.identifier.pmid18608558en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage176en_US
dc.identifier.urihttps://dx.doi.org/10.1080/09637480701635555
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23462
dc.identifier.volume60en_US
dc.identifier.wosWOS:000263290200009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectEssential oilen_US
dc.subjectrheological propertiesen_US
dc.subjectwheat flouren_US
dc.subjectdoughen_US
dc.titleEffect of some essential oils on rheological properties of wheat flour doughen_US
dc.typeArticleen_US

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