The assessment of leavened and unleavened flat breads properties enriched with wheat germ

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dc.contributor.authorLevent H.
dc.contributor.authorBilgiçli N.
dc.contributor.authorErtaş N.
dc.date.accessioned2020-03-26T19:08:33Z
dc.date.available2020-03-26T19:08:33Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractWheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened flat bread (bazlama) and unleavened flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both flat breads were determined. Surface colour of flat breads containing CWG/FWG became darker, more reddish and yellowish compared to control breads. The ash, protein and fat content of flat breads improved with increasing amount of CWG/FWG in flat bread formulation. A significant (P<0.05) increase was also obtained in Fe, K, P and Zn contents of the flat breads in all usage levels of CWG/FWG. As a result of sensory evaluation, leavened flat breads containing CWG had higher overall acceptability scores than leavened flat breads prepared with FWG. CWG usage over 20% level in leavened flat bread and over 10% level in unleavened flat bread caused a decrement in overall acceptability scores of flat breads. © 2014 Wageningen Academic Publishers.en_US
dc.identifier.doi10.3920/QAS2013.0341en_US
dc.identifier.endpage326en_US
dc.identifier.issn1757-8361en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage321en_US
dc.identifier.urihttps://dx.doi.org/10.3920/QAS2013.0341
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32864
dc.identifier.volume7en_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.subjectBazlamaen_US
dc.subjectFlat breaden_US
dc.subjectWheat germen_US
dc.subjectYufkaen_US
dc.titleThe assessment of leavened and unleavened flat breads properties enriched with wheat germen_US
dc.typeArticleen_US

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