Effect of Addition of Wheat Bran Hydrolysate on Bread Properties
Yazarlar (3)
Doç. Dr. Ali CİNGÖZ Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Özlem AKPINAR Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Abdulvahit Sayaslan Karamanoğlu Mehmetbey Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Food Science (Q2) | ||
| Dergi ISSN | 0022-1147 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2024 |
| Cilt / Sayı / Sayfa | 89 / 5 / 2567–2580 | DOI | 10.1111/1750-3841.17015 |
| Makale Linki | https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.17015 | ||
| UAK Araştırma Alanları |
Gıda Kimyası
Gıda ve Beslenme Bilimi
Fonksiyonel Gıdalar
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| Özet |
| Abstract Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough‐kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough‐kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and … |
| Anahtar Kelimeler |
| bran | bread | hydrothermal pretreatment | starch fractions |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 8 |
| Scopus | 8 |
| Google Scholar | 8 |