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FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ

Year 2022, Volume: 47 Issue: 2, 372 - 386, 25.02.2022
https://doi.org/10.15237/gida.GD22019

Abstract

Atık olarak değerlendirilen ve insan beslenmesinde kullanılmayan buğday kepeği, diyet lifi ve fonksiyonel bileşenlerce zengin bir üründür. Bu çalışmada >850 µm ve 200 µm boyutlarında buğday kepeği ilavesi ile yüksek lifli ve fonksiyonel özellikleri iyileştirilmiş ekmek üretimi gerçekleştirilmiştir. Çalışma kapsamında 3 farklı oranda (%10, 20 ve 30) kaba ve ince kepek ile ikame edilmiş buğday unu ile ekmek üretilmiştir. Üretilen ekmeklerin fiziksel, kimyasal ve fonksiyonel (toplam fenolik madde, toplam flavonoid madde ve antioksidan aktivite) özellikleri incelenmiştir. Ayrıca ekmeklerin önemli nişasta fraksiyonları belirlenmiştir. Kaba kepek ilavesi ince kepek ilavesine göre ekmeklerde daha fazla hacim azalmasına ve koyu kabuk rengine neden olmuştur. Kaba kepek ilavesi çözünmez diyet lifi içeriğinde artışa neden olmuştur. İnce kepek ilavesi çözünür diyet lif içeriğinde daha fazla artışa neden olmaktadır. İnce kepek ilavesi kaba kepek ilavesine göre ekmeklerin fonksiyonel özelliklerini daha fazla arttırmıştır. Ayrıca kepek ilavesinin ekmeğin besinsel özelliklerinde iyileşmeye neden olduğu belirlenmiştir.

Supporting Institution

Tokat Gaziosmanpaşa Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

2015/80

References

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  • Jacobs, M.S., Izydorczyk, M.S., Preston, K.R., Dexter J.E. (2008). Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread. Journal of the Science of Food and Agriculture, 88: 558-568.
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  • Kömürcü, S. (2005). Farklı hububat kepeklerinin ekmek kalitesine etkileri. İstanbul Teknik Üniversitesi Fen Bilimleri Ensititüsü Yüksek Lisans Tezi, İstanbul.
  • Lassoued, N., Delarue, J., Launay, B., Michon C. (2008). Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science, 48: 133-143.
  • Le Bleis, F., Chaunier, L., Chiron, H., Della Valle, G., Saulnier L. (2015). Rheological properties of wheat flour dough and French bread enriched with wheat bran. Journal of Cereal Science, 65: 167-174.
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  • Majzoobi, M., Farahnaky, A., Nematolahi, Z., Mohamadı, H.M., Taghıpour A.M. (2013). Effect of different levels and particle sizes of wheat bran on the quality of flat bread. J. Agr. Sci. Tech. 15: 115-123.
  • Meral, H., Karaoğlu M.M. (2019). Ekmeğin Besinsel Özelliklerinin İyileştirilmesi. Atatürk Üniv. Ziraat Fak. Dergisi 50(2): 217-225.
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EFFECT OF DIFFERENT WHEAT BRAN FRACTIONS ON BREAD QUALITY

Year 2022, Volume: 47 Issue: 2, 372 - 386, 25.02.2022
https://doi.org/10.15237/gida.GD22019

Abstract

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 fine bran caused a greater increase in the soluble dietary fiber content. The addition of fine bran increased the functional properties of the bread more than the addition of coarse bran. In addition, it was determined that the bran addition caused an improvement in the nutritional properties of the bread.

Project Number

2015/80

References

  • Aarathi, A., Urooj, A., Puttaraj S. (2003). In vitro starch digestibility and nutritionally important starch fractions in cereals and their mixtures. Starch, 55: 94-99.
  • Abozed, S.S., El-kalyoubi, M., Abdelrashid, A., Salama M.F. (2014). Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran. Annals of Agricultural Science, 59(1): 63–67.
  • Adom, K.K., Sorrells, M.E., Liu R.E. (2005). Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J. Agric. Food Chemical, 53: 2297-2306.
  • Akbaş, Ö. (2010). Farklı kepek fraksiyonlarından hazırlanan un paçallarının değişik depolama koşullarında hamur ve ekmek özelliklerine etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Konya, 123 s.
  • Altunkaya, A., Hedegaard, R.V., Brimer, L., Gökmen, V., Skibstes L.H. (2013). Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food Functional 4 (5): 722-727.
  • Anonymous (1990). AACC Approved Methods, 8th Edn, Repr. American association of cereal chemist, St. Paul, USA.
  • Anonymous (2012). Duyusal kontrol yapma. MEB Gıda teknolojisi modülü, Ankara.
  • Anonymous (2020). Sayılarla israf raporu 2018. Türkiye israfı önleme vakfı, Ankara.
  • AOAC (2000). Official methods of analysis (17th ed). Association of official analytical chemist international, Gaithersburg, MA.
  • Asp, N.G. (1996). Dietary carbohydrates, classification by chemistry and physiology. Food Chemistry, 57(1): 9–14.
  • Aydın, C. Öğüt H. (1991). Determination of some biological properties of Amasya apple and hazelnuts. Selcuk University Journal of Agriculture 1: 45-54.
  • Aydogdu, A., Sumnu, G., Sahin S. (2018). Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes. Journal Food Science Technology, 55: 667-677.
  • Benzie, I.F.F., Strain J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239: 70–76.
  • Bravo, L., Englyst, H.N., Hudson G.J. (1998). Nutritional evaluation of carbohydrates in the spanish diet, non-starch polysaccharides and in vitro starch digestibility of breads and breakfast products. Food Research International, 31(2): 129–135.
  • Brewer, L.R., Kubola, J., Siriamornpun, S., Herald, T.J., Shi Y.C. (2014). Wheat bran particle size influence on phytochemical extractability and antioxidant properties. Food Chemistry, 152: 483–490.
  • Cai, L., Choi, I., Hyun, J.N., Jeong, Y.K., Baik B.K. (2014). Influence of bran particle size on bread‐baking quality of whole grain wheat flour and starch retrogradation. Cereal Chemistry, 91(1): 65-71.
  • Chang, R.C., Li, C.Y., Shiau S.Y. (2015). Physico-chemical and sensory properties of bread enriched with lemon pomace fiber. Czech Journal of Food Sciences, 33: 180-185.
  • Cingöz, A., Akpınar, Ö., Sayaslan A. (2017). Farklı kepek fraksiyonlarının fonksiyonel özellikleri ve hamur reolojik özelliklerine etkisi. Journal of Agricultural Faculty of Gaziosmanpasa University 34 (3): 128-138.
  • Coda, R., Kärki, I., Nordlund, E., Heiniö, R.L., Poutanen, K., Katina K. (2014). Influence of particle size on bioprocess induced changes on technological functionality of wheat bran. Food microbiology, 37: 69-77.
  • Curti, E., Carini, E., Bonacini, G., Tribuzio, G., Vittadini E. (2013). Effect of the addition of bran fractions on bread properties. Journal of Cereal Science, 57: 325-332.
  • Dona, C.A., Pages, G., Gilbert, R.G., Kuchel P.W. (2010). Digestion of starch: In vivo and in vitro kinetic models used to characterize oligosaccharide or glucose release. Carbonhydrate Polymers, 80: 599-617.
  • Eghdami, A., Sadeghi F. (2010). Determination of total phenolic and flavonoids contents in methanolic and aqueous extract of Achilliea millefolium. The Journal of Organic Chemistry, 2: 81-84.
  • Elgün, A., Ertugay Z. (1995). Tahıl İşleme Teknolojisi. Sayfa:201.
  • Elgün, A., Türker, S., Bilgiçli N. (2005). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü, S.Ü Ziraat Fakültesi Ders Notları, Konya.
  • Englyst, H.N., Kingman, S.M., Cummings J.H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal Of Clinical Nutrition, 46: 33-50.
  • Englyst, K.N., Vinoy, S., Englyst, H.N., Lang V. (2003). Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. Br. Journal Nutr, 89: 329-40.
  • Ergun, R. (2014). Türkiye’ye özgü bazı ekmek türleri̇ni̇n gli̇semi̇k indeks değerlerinin saptanması. Hacettepe Üniversitesi Sağlık Bilimleri Enstitüsü Yüksek lisans tezi, Ankara, 98s.
  • Feili, R., Wahidu, Z., Abdullah, W.N.W., Yang T.A. (2013). Physical and sensory analysis of high fiber bread incorporated with jackfruit rind flour. Food Science and Technology, 1(2): 30–36.
  • Fernandez-Gines, J.M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E., Perez-Alvarez J.A. (2004). Lemon albedo as a new source of dietary fiber: application to bologna sausages. Meat Science, 67: 7-13.
  • Ghoshal, G., Shivhare, U.S., Banerjee U.C. (2013). Effect of xylanase on quality attributes of whole-wheat bread. Journal of Food Quality, 36(3): 172–180.
  • Gomez, M., Jiménez, S., Ruiz, E., Oliete B. (2011). Effect of extruded wheat bran on dough rheology and bread quality. LWT - Food Science and Technology, 44: 2231-2237.
  • Guevara-Arauza JC, Barcenas DG, Ortega-Rivas E, Martinez JD, Hernandez JR, De Jesus Ornelas-Paz, J. (2015). Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls. J. Food Science Technolgy, 52: 2990-2997.
  • Hamid, A., Luan Y.S. (2000). Functional properties of dietary fiber prepared from defatted rice bran. Food Chemistry, 68: 15-19.
  • Hemdane, S., Jacobs, P.J., Dornez, E., Verspreet, J., Delcour, J.A., Courtin C.M. (2016). Wheat (Triticum aestivum L.) bran in bread making: A Critical Review. Comprehensive Reviews in Food Science and Food Safety, 15: 28-42.
  • Hemery, Y.M., Anson, N.M., Havenaar, R., Haenen, G.R.M.M., Noort, M.W.J., Rouau X. (2010). Dry fractionation of wheat bran increases the bioaccessibility of phenolics acids. Food Research International, 43: 1429–1438.
  • Hoye. C., Ross C.F. (2011). Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour. Journal of Food Science, 76: 428-436.
  • Jacobs, M.S., Izydorczyk, M.S., Preston, K.R., Dexter J.E. (2008). Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread. Journal of the Science of Food and Agriculture, 88: 558-568.
  • Jensen, S., Skibsted, L.H., Kidmose, U., Thybo A.K. (2015). Addition of cassava flours in bread-making: Sensory and textural evaluation. LWT - Food Science and Technology, 60: 292-299.
  • Kaack, K., Pedersen, L., Laerke, H.N., Meyer A. (2006). New potato fibre for improvement of texture and colour of wheat bread. European Food Research and Technology, 224: 199-207.
  • Kılıç, E. (2003). Farklı tahıl kepeği kombinasyonlarının hamur reolojisi ve ekmek kalitesi üzerine etkileri. Trakya Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Edirne, 98 s.
  • Kim, B.K., Cho, A.R., Chun, Y.G., Park D.J. (2013). Effect of microparticulated wheat bran on the physical properties of bread. Int J Food Sci Nutr, 64: 122-129.
  • Kömürcü, S. (2005). Farklı hububat kepeklerinin ekmek kalitesine etkileri. İstanbul Teknik Üniversitesi Fen Bilimleri Ensititüsü Yüksek Lisans Tezi, İstanbul.
  • Lassoued, N., Delarue, J., Launay, B., Michon C. (2008). Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science, 48: 133-143.
  • Le Bleis, F., Chaunier, L., Chiron, H., Della Valle, G., Saulnier L. (2015). Rheological properties of wheat flour dough and French bread enriched with wheat bran. Journal of Cereal Science, 65: 167-174.
  • Li, Y., Ma, D., Sun, D., Wang, C., Zhang, J., Xie, Y., Guo T. (2015). Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. The Crop Journal, 3: 328-334.
  • Martin, M.L., Zeleznak, K.J., Hoseney R.C. (1991). A mechanism of bread firming role of starch swelling. Cereal Chemical, 68(5): 498–503.
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  • Meral, H., Karaoğlu M.M. (2019). Ekmeğin Besinsel Özelliklerinin İyileştirilmesi. Atatürk Üniv. Ziraat Fak. Dergisi 50(2): 217-225.
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There are 68 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Ali Cingöz 0000-0003-0958-2679

Özlem Akpinar 0000-0001-6593-8495

Abdulvahit Sayaslan 0000-0001-7161-1552

Project Number 2015/80
Publication Date February 25, 2022
Published in Issue Year 2022 Volume: 47 Issue: 2

Cite

APA Cingöz, A., Akpinar, Ö., & Sayaslan, A. (2022). FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ. Gıda, 47(2), 372-386. https://doi.org/10.15237/gida.GD22019
AMA Cingöz A, Akpinar Ö, Sayaslan A. FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ. The Journal of Food. February 2022;47(2):372-386. doi:10.15237/gida.GD22019
Chicago Cingöz, Ali, Özlem Akpinar, and Abdulvahit Sayaslan. “FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ”. Gıda 47, no. 2 (February 2022): 372-86. https://doi.org/10.15237/gida.GD22019.
EndNote Cingöz A, Akpinar Ö, Sayaslan A (February 1, 2022) FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ. Gıda 47 2 372–386.
IEEE A. Cingöz, Ö. Akpinar, and A. Sayaslan, “FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ”, The Journal of Food, vol. 47, no. 2, pp. 372–386, 2022, doi: 10.15237/gida.GD22019.
ISNAD Cingöz, Ali et al. “FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ”. Gıda 47/2 (February 2022), 372-386. https://doi.org/10.15237/gida.GD22019.
JAMA Cingöz A, Akpinar Ö, Sayaslan A. FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ. The Journal of Food. 2022;47:372–386.
MLA Cingöz, Ali et al. “FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ”. Gıda, vol. 47, no. 2, 2022, pp. 372-86, doi:10.15237/gida.GD22019.
Vancouver Cingöz A, Akpinar Ö, Sayaslan A. FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ. The Journal of Food. 2022;47(2):372-86.

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