Rheological properties of dough by addition of wheat bran hydrolysates obtained at different temperatures
Yazarlar (3)
Doç. Dr. Ali CİNGÖZ Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Özlem AKPINAR Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Abdulvahit Sayaslan Karamanoğlu Mehmetbey Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Cereal Science (Q2) | ||
| Dergi ISSN | 0733-5210 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2023 |
| Cilt / Sayı / Sayfa | 109 / 1 / 103612–0 | DOI | 10.1016/j.jcs.2022.103612 |
| Makale Linki | http://dx.doi.org/10.1016/j.jcs.2022.103612 | ||
| Özet |
| The functional and nutritional properties of bread could be improved by incorporating wheat bran. However, there are several disadvantages including technological, sensory and rheological associated with the use of wheat bran directly in bread processing. To eliminate these problems, wheat bran can be subjected to different pretreatments. The aim of this study was to apply hydrothermal treatment to the wheat bran at different temperatures and investigate the effect of the hydrolysates of the pretreated wheat bran on the rheological properties of dough. The hydrothermal treatment process was applied at 130–160 °C for 30 min. The amounts of reducing sugar, furfural, acetic acid and phenolic substances in the hydrolysate increased with the increase of the hydrolysis temperatures. It was determined that the addition of the hydrolysate obtained at 150 °C to dough had a positive effect on its rheological properties. It reduced the dough development time and increased the water holding capacity. However, some drawbacks started to occur in the dough's rheological properties with the use of the hydrolysates obtained at higher than 150 °C. The results of this study showed that hydrothermal treatment had the advantage of eliminating the technological and rheological problems caused by the direct addition of wheat bran. |
| Anahtar Kelimeler |
| Bread | Dough | Hydrothermal treatment | Rheological properties | Wheat bran |
Science Direct
Rheological properties of dough by addition of wheat bran hydrolysates obtained at different temperatures
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 9 |
| Web of Science | 9 |