EFFECTS OF BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES

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dc.contributor.authorAtalay, Mahmut Hayali
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorElgun, Adem
dc.contributor.authorDemir, Mustafa Kursat
dc.date.accessioned2020-03-26T18:41:41Z
dc.date.available2020-03-26T18:41:41Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBuckwheat milling products (white flour, whole flour and bran) were replaced with wheat flour at a 20% ratio and was used in bread making with and without the additives of sodium stearoyl-2-lactylate (SSL), transglutaminase (TG) and SSL + TG combination. An experiment was conducted according to (4 x 4) x 2 factorial design. Rheological properties of doughs and the physical, chemical and sensory properties of breads were determined. Buckwheat milling products (BMP) decreased stability of the doughs, but SSL and SSL + TG combination showed positive effect on the dough stability. The synergistic effect of TG+SSL combination on resistance of the dough was observed. All BMP reduced bread volume and the lightness (L) values of crust and crumb. SSL + TG combination improved bread volume, 72nd hours crumb softness, the crust and crumb lightness. Especially, buckwheat bran addition increased ash, protein, fiber, fat and mineral contents of the breads. The bread containing white buckwheat flour or whole buckwheat flour showed similar or superior sensory bread properties compared with the control prepared with wheat flour. To take into account handling properties of dough and technological, nutritional and sensory properties of breads, the best combination were found as whole buckwheat flour and SSL + TG usage. PRACTICAL APPLICATIONS Buckwheat is an important raw material in functional food production with balanced amino acid composition, high contents of vitamins, minerals, polyunsaturated essential fatty acids, sterols, flavanoids and fagopyratol. Some functional components of buckwheat have health benefits like reducing high blood pressure, lowering cholesterol, controlling blood sugar and preventing cancer risk. In this research transglutaminase (TG) and sodium stearoyl-2-lactylate (SSL) were used to overcome the quality losses and to improve technological and sensory properties of breads prepared with BMP. The bread-making process was applied successfully with aiding TG and SSL.en_US
dc.identifier.doi10.1111/j.1745-4549.2011.00607.xen_US
dc.identifier.endpage9en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4549.2011.00607.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/29436
dc.identifier.volume37en_US
dc.identifier.wosWOS:000313946400001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELLen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEFFECTS OF BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIESen_US
dc.typeArticleen_US

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