Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation

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dc.authorid0000-0001-9115-6470en_US
dc.authorid0000-0002-0966-1126en_US
dc.authorid0000-0002-7326-7369en_US
dc.contributor.authorBabaoğlu, Hümeyra Çetin
dc.contributor.authorAkın, Nihat
dc.contributor.authorÖzkaya, Berrin
dc.date.accessioned2023-08-06T12:14:50Z
dc.date.available2023-08-06T12:14:50Z
dc.date.issued2022en_US
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, the rheological properties of flours containing wheat bran or dephytinized wheat bran at different rates (0, 5, 10, 15%) and some physicochemical and microbiological properties of bread doughs produced with sourdough by using these flour mixes were investigated. Four different sourdoughs, which were spontaneous (SS), Vakfıkebir (VS), containing Lactobacillus fermentum as a starter (LFS) and containing Lactococcus lactis as a starter (LCS), were used. The water absorption, softening degree, resistance to extension values of dough increased while the stability, energy and extensibility values decreased as the rate of bran increased for both bran types. The pH and total acidity (TA) values of the bread dough samples generally increased with the addition of bran. The lowest moisture content, TA and LAB count, and the highest pH and yeast count were obtained in VS. The lowest pH and the highest TA values belonged to the bread dough samples containing SS. The number of LAB and yeast counts in bread dough samples increased with addition of bran compared to control sample.en_US
dc.identifier.citationBabaoğlu, H. Ç., Akın, N., Özkaya, B., (2022). Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation. Selcuk Journal of Agriculture and Food Sciences, 36(1), 91-97. DOI: 10.15316/SJAFS.2022.013en_US
dc.identifier.doi10.15316/SJAFS.2022.013en_US
dc.identifier.endpage97en_US
dc.identifier.issn2458-8377en_US
dc.identifier.issue1en_US
dc.identifier.startpage91en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/49230
dc.identifier.volume36en_US
dc.institutionauthorBabaoğlu, Hümeyra Çetin
dc.institutionauthorAkın, Nihat
dc.language.isoenen_US
dc.publisherSelçuk Üniversitesien_US
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectDephytinizationen_US
dc.subjectWheat branen_US
dc.subjectSourdoughen_US
dc.subjectLactic acid bacteriaen_US
dc.titleEffects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentationen_US
dc.typeArticleen_US

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