Effect of different wheat bran fractions on bread quality.
Yazarlar (3)
Ali Cingöz
Prof. Dr. Özlem AKPINAR Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Abdulvahit Sayaslan Tokat Gaziosmanpaşa Üniversitesi
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
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| Makale Dili | – | Basım Tarihi | 06-2022 |
| Cilt / Sayı / Sayfa | 47 / 2 / 372–386 | DOI | 10.5555/20220180947 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20220180947 | ||
| UAK Araştırma Alanları |
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| Özet |
| Wheat bran, which is considered waste and not used in human nutrition, is a product rich in dietary fiber and functional components. In this study, the production of high-fiber bread with improved functional properties was produced with the addition of >850 μm and 200 μm sizes of wheat bran In the scope of the study, bread was produced with wheat flour substituted with 3 different ratios (10, 20 and 30%) of coarse and fine bran. The physical, chemical and functional (total phenolic substance, total flavonoid substance and antioxidant activity) properties of the produced bread were examined. In addition, the important starch fraction properties of the breads were investigated. The addition of coarse bran causes more volume reduction and a darker crust color in the bread compared to the addition of fine bran. The addition of coarse bran caused an increase in the insoluble dietary fiber content, while the addition of … |
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BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 2 |