Stabilization of Whole Wheat Flour Branny Fractions With Special Emphasis on Internal and External Characteristic of Whole Wheat Bread

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dc.contributor.authorDemir, M. Kursat
dc.contributor.authorElgun, Adem
dc.date.accessioned2020-03-26T18:43:30Z
dc.date.available2020-03-26T18:43:30Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, whole wheat bread (WWB) prepared by whole wheat flour (WWF) which its branny fraction (35 +/- 1% w/w whole flour) previously was stabilized with different processes. These fractions were stabilized using autoclave (AU), microwave (MW), infrared (IR) and ultraviolet-C (UV-C) methods. Then, WWF obtained by remixing of stabilized branny fraction (35 +/- 1% w/w) and wheat flour (65 +/- 1% w/w) of same wheat samples. The WWF samples were used in breadmaking. As parameters, the external (loaf weight, volume, specific volume, crust color) and the internal (crumb color and hardness) properties of the WWB were measured. The increase in strongness of wheat gives WWB with desirable quality characteristics, besides the stabilization processes enables to produce bread having higher loaf volume, crust redness, crumb lightness and crumb softness. As a result of this study, all stabilization processes had an improving effect on external and internal properties of WWB. The best results were obtained by AU and MW stabilization methods.en_US
dc.description.sponsorshipSelcuk UniversitySelcuk University [07101028]en_US
dc.description.sponsorshipThis study is a part of the PhD. thesis by Mustafa Kursat DEMIR and was supported by the Selcuk University Scientific Research Projects Coordinatorship (Project No: 07101028).en_US
dc.identifier.endpage200en_US
dc.identifier.issn1344-6606en_US
dc.identifier.issn1881-3984en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage195en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/29840
dc.identifier.volume19en_US
dc.identifier.wosWOS:000317544200007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherJAPANESE SOC FOOD SCI & TECHNOLOGYen_US
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY RESEARCHen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectwhole wheat breaden_US
dc.subjectmicrowaveen_US
dc.subjectinfrareden_US
dc.subjectultraviolet-Cen_US
dc.subjectstabilizationen_US
dc.titleStabilization of Whole Wheat Flour Branny Fractions With Special Emphasis on Internal and External Characteristic of Whole Wheat Breaden_US
dc.typeArticleen_US

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