Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

Levent, Hacer; Bilgiçli, Nermin

doi:10.5923/j.food.20120205.04

Cited by 17 publications

(12 citation statements)

References 25 publications

(32 reference statements)

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“…Angioloni and Collar, 2011; Chauhan, Kumar, Kumar, and Kumar, 2018; Levent and Bigliçli, 2012; Oliveira, Rosell, and Steel, 2015Rybicka and Gliszczyńska‐Świgło, 2017a; Rybicka and Gliszczyńska‐Świgło, 2017b; USDA, 2019; Salehi and Shahedi, 2007; Doehlert, Angelikousis, and Vick, 2010; Youssef, Nassar, Fishawy, and Mostafa, 2017…”

Section: Acorn Flour Composition and Nutritional Value Compared To Comentioning

confidence: 99%

Acorn flour properties depending on the production method and laboratory baking test results: A review

Szabłowska

Tańska

2020

Comp Rev Food Sci Food Safe

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Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under‐appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour‐based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten‐free products is particularly favorable from a nutritional point of view.

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Section: Acorn Flour Composition and Nutritional Value Compared To Comentioning

confidence: 99%

Acorn flour properties depending on the production method and laboratory baking test results: A review

Szabłowska

Tańska

2020

Comp Rev Food Sci Food Safe

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“…Yufka has 1–2 mm thickness and 40–50 cm diameter with cream color surface (Tekeli ; Başman and Köksel ). Bazlama and yufka can be supplemented with different ingredients such as cereal, pseudo‐cereal and legume flours or brans (Başman and Köksel , ; Coşkuner and Karababa ; Levent and Bilgiçli ; Yıldız and Bilgiçli ). The effect of sorghum flour (Yousif et al .…”

Section: Introductionmentioning

confidence: 99%

“…Yufka has 1-2 mm thickness and 40-50 cm diameter with cream color surface (Tekeli 1970;Başman and Köksel 1999). Bazlama and yufka can be supplemented with different ingredients such as cereal, pseudo-cereal and legume flours or brans (Başman andKöksel 1999, 2001;Coşkuner and Karababa 2005;Levent and Bilgiçli 2012;Yıldız and Bilgiçli 2012). The effect of sorghum flour (Yousif et al 2012), barley fiber-rich fraction (Izydorczyk et al 2008), chickpea, barley, soy bean and fenugreek seeds (Indrani et al 2011) on flat bread dough or flat bread properties has been studied by different researchers.…”

Section: Introductionmentioning

confidence: 99%

Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

Madenci

Bilgiçli

2014

Journal of Food Quality

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Whey protein concentrate powder (WPC) and buttermilk powder (BP) were used in leavened and unleavened flat bread dough at different levels (0, 4 and 8%). The effects of WPC and BP on dough rheology were evaluated with farinogram and extensogram parameters. Some physical, chemical and sensory properties of breads were also studied. Generally, WPC and BP addition improved dough properties in terms of dough stability, resistance to extension and maximum resistance values. Protein content of the flat breads increased up to 14.6% with WPC usage. Significant (P < 0.05) increments were also observed in ash and mineral (Ca, K, Mg and P) contents of the leavened/unleavened flat bread with utilization of 8% WPC or BP. WPC at 8% level gave more yellowness (b*) on leavened flat bread surface compared with other leavened/unleavened flat breads. As a result of sensory analysis, leavened/unleavened flat bread containing BP has achieved higher taste, odor and overall acceptability scores than control and WPC‐containing breads. Practical Applications Dairy by‐products are used in the food industry to improve nutritional, functional and sensory properties of different products. WPC and BP as dairy by‐products can be used for improvement of dough rheology. Usage of both dairy by‐products can be recommended for enrichment of leavened/unleavened flat breads in terms of mineral and protein content. Sensory properties of breads can be improved with BP usage in flat bread formulation.

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“…To make Lupinus albus edible various modern and traditional processing methods like soaking after roasting, germination, fermentation, alkaline, and thermal treatments are some of the processing methods (8). When lupine our and wheat our are used together in food formulations, a supplemented and complementary effect is achieved due to the low lysine and high sulfur-containing amino content of wheat our proteins (9,10). The other limitation is also Celiac Disease (CD) and which is an effective treatment for celiac disease is a gluten-free diet that excludes cereals that contain gluten (11).…”

Section: Introductionmentioning

confidence: 99%

Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread

Alemu

Woyraw

Temesgen

et al. 2021

Preprint

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Background Bread is one of the most popular and widespread baked products in the world. It is an important staple food made of wheat flour, salt, and yeast. However, wheat protein is lower than that of proteins from pulses. White lupine is a good source of protein, fiber, minerals, and vitamins. It has some anti-nutritional factors which inhibit its consumption. The use of lupine as human food, specifically in baked products has been limited. Objective This study was conducted to investigate the effect of blending ratio and processing of lupine bean on nutritional quality and sensory evaluations of wheat-lupine bread. Methods The study was done by factorial design. All white lupine bean was prepared in a randomized completely block design (RCBD). The quality characteristics of bread were analyzed by three-way ANOVA (Analysis of Variance) was carried out to determine the F-value and the level of significance, Duncan’s multiple range tests at 5% probability were used for the comparison between means using statistical tools of SPSS version 25. Result The effect of processing and blending ratio (140:10:15) had a high value in protein, fat, and mineral content. Sensory acceptance of wheat-lupine bread was affected by the interaction of blending ratio and processing. On a 5 point hedonic scale, the composite sample wheat flour with 5, 10, and 15% white lupine flour and supplementation had the highest scores were 4.60, 3.80, 3.80, 4.40, and 3.95 in color, taste, flavor, appearance, and overall acceptability respectively.

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Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

Cited by 17 publications

References 25 publications

Acorn flour properties depending on the production method and laboratory baking test results: A review

Acorn flour properties depending on the production method and laboratory baking test results: A review

Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread

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