The effects of Cephalaria syriaca flour on physical, rheological and textural properties of sunn pest (Eurygaster integriceps) damaged wheat dough and bread

Başar, Şule; Karaoğlu, M. Murat

doi:10.1016/j.jcs.2021.103215

Cited by 8 publications

(3 citation statements)

References 23 publications

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“…Flour milled from SP-damaged wheat (SPDW) has poor dough characteristics and inadequate baking quality due to its high protease content. This protease breaks down the disulfide bonds in the gluten network of the dough, weakening the dough [ 2 , 3 ] and producing loaves with weak volume and unsatisfactory structure [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

A study to clarify whether sunn pest (Eurygaster integriceps) increases amylase activity in wheat

Dizlek,

Özer

2024

Heliyon

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Section: Introductionmentioning

confidence: 99%

A study to clarify whether sunn pest (Eurygaster integriceps) increases amylase activity in wheat

Dizlek,

Özer

2024

Heliyon

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“…There are various applications for improving SPDW flour quality. One of the most important of these is using additives in the bread‐making process (Caballero et al ., 2005; Dizlek & Özer, 2017a, 2017b; Başar & Karaoğlu, 2021). l ‐ascorbic acid ( l ‐AA) has been widely and successfully used in bread‐making technologies for many years.…”

Section: Introductionmentioning

confidence: 99%

Comparison of transglutaminase and l‐ascorbic acid additives in improving the quality of bread made from sunn pest (Eurygaster integriceps) damaged wheat

Dizlek

Özer

2023

Int J of Food Sci Tech

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Sunn pest (SP) is one of the most detrimental wheat bugs in Asia and Europe. Flour milled from SP damaged wheats (SPDW) exhibits weak dough characteristics and unsatisfactory baking quality due to its high protease content. L-ascorbic acid (L-AA) and transglutaminase (TG) are the two different bread additives that lead to protein polymerisation via different mechanisms. This study aimed to compare the independent and combined effects of TG and L-AA additives in improving quality of bread made from SPDW. Compared to L-AA, TG is an additive that is much more effective for strengthening the dough. The positive effect of L-AA was more clearly found in flours with low-level of SPDW (LLSPDW). Bread structure and properties of LLSPDW could be restored by addition of suitable-levels of L-AA (75-100 mg/kg) and/or low-level of TG (0.3%). High-level of SPDW (HLSPDW) could be restored only by addition of suitable level of TG (≥1%). In bread-making with HLSPDW flours, TG can be successfully used to maintain dough stability and bread attributes, however, the positive effect of L-AA remained at very limited levels and cannot compare with the contribution of TG. The results of this study can be utilised to improve the quality of breads made with SPDW flours.

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“…A significant number of researches have recently been carried out to develop gluten-free products by removal of gluten from wheat flour products, such as noodles, biscuits, cake, and steamed bread, which introduces some significant technological challenges (1)(2)(3). These challenges are indispensable for achieving desired farinograph properties, gas-holding ability, and texture characteristics of dough (4)(5)(6)(7)(8)(9)(10)(11). Alternative compositions such as starch and protein from different flour sources have been recently used to acquire previously mentioned properties to satisfy its technological functions.…”

Section: Introductionmentioning

confidence: 99%

Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour

2022

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This study was designed to evaluate the effects of different rice nutrient compounds on steamed bread’s nutritional characteristics and sensory evaluation. The mixture design approach was used to research the interactions between different rice flours and wheat flours on the sensory evaluation of steamed bread. The arginine content of different rice flour (long-grained rice, polished round-grained rice, and black rice) was higher at 44.19, 21.74, and 34.78% than that of the common wheat, respectively. When the added amount of mixed rice flours exceeds 15%, the steamed bread gradually reduces its elasticity, and sensory score, and has a smaller specific volume. Rice is a widely consumed grain product, which provides energy and nutrients for more than half of humanity, especially in Asia. Different rice varieties have received increased attention from researchers for their high bioactive substances and other health benefits. The results of the current study provide a theoretical basis for the nutritional steamed bread and noodle industries to use different rice flour as an ingredient for enhancing or to improving the nutritional value of flour products.

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The effects of Cephalaria syriaca flour on physical, rheological and textural properties of sunn pest (Eurygaster integriceps) damaged wheat dough and bread

Cited by 8 publications

References 23 publications

A study to clarify whether sunn pest (Eurygaster integriceps) increases amylase activity in wheat

A study to clarify whether sunn pest (Eurygaster integriceps) increases amylase activity in wheat

Comparison of transglutaminase and l‐ascorbic acid additives in improving the quality of bread made from sunn pest (Eurygaster integriceps) damaged wheat

Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour

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