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Öğe The assessment of leavened and unleavened flat breads properties enriched with wheat germ(Codon Publications, 2015) Levent, H.; Bilgicli, N.; Ertas, N.Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened flat bread (bazlama) and unleavened flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both flat breads were determined. Surface colour of flat breads containing CWG/FWG became darker, more reddish and yellowish compared to control breads. The ash, protein and fat content of flat breads improved with increasing amount of CWG/FWG in flat bread formulation. A significant (P<0.05) increase was also obtained in Fe, K, P and Zn contents of the flat breads in all usage levels of CWG/FWG. As a result of sensory evaluation, leavened flat breads containing CWG had higher overall acceptability scores than leavened flat breads prepared with FWG. CWG usage over 20% level in leavened flat bread and over 10% level in unleavened flat bread caused a decrement in overall acceptability scores of flat breads.Öğe Effects of immature wheat on some properties of flour blends and rheological properties of dough(Wageningen Academic Publishers, 2017) Levent, H.; Bilgicli, N.In this study, Bezostaya-1, Gerek-79 and Kiziltan-98 wheat cultivars were harvested at two different maturity stages. Flour of immature wheat were used for preparation of flour blends as whole wheat flour of immature wheat (WFIW) or refined white flour of immature wheat (RFIW). For flour blend preparation, WFIW replaced commercial whole-wheat flour at 0, 10, 20 and 30% and RFIW replaced commercial refined white flour at 0, 5, 10 and 15% ratios. These flour blends were used for preparation of leavened and unleavened bread. As well as some qualitative properties of wheat and flour blends, some physical properties of leavened bread (weight, volume, specific volume, hardness and crust colour) and unleavened bread (diameter, thickness, spread ratio and crust colour) were determined. Thousand kernel weight, test weight and gluten index values of wheat increased with the progress of the maturity stage. Immature wheat flour decreased water absorption, development time and dough stability in WFIW blends, and decreased only dough stability in RFIW blends. Leavened bread produced with flour blends of Bezostaya-1 were found superior in terms of physical bread properties. The adverse effect of WFIW flour on volume, specific volume, symmetry and hardness of bread was obtained at 30% replacement level. For unleavened bread, utilisation of WFIW or RFIW blends in dough formulation improved diameter and spread ratio of flat bread. Considering some of the physical properties of leavened and unleavened bread, it can be concluded that optimum usage ratio of WFIW and RFIW were 20 and 10%, respectively.Öğe Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread(Wageningen Academic Publishers, 2016) Levent, H.; Bilgicli, N.Three different wheat cultivars (Bezostaya-1, Gerek-79 and Kiziltan-98) were harvested at 2 maturity stages. Whole-wheat flour of immature wheat (WFIW) at 20% level and refined white flour of immature wheat (RFIW) at 10% level replaced commercial whole-wheat flour and refined white flour, respectively. Leavened and unleavened breads were prepared with those WFIW and RFIW flour blends. Some nutritional and antinutritional properties (ash, protein, fat, crude fibre, phytate phosphorus, phytic acid, minerals, total phenolic contents and antioxidant activity) of immature wheat and both types of bread were determined. The phytate phosphorus, phytic acid, total phenolic, P and K content of wheat decreased (P< 0.05) with maturity. P, K, Fe and Zn content of bread prepared with Kiziltan-98 flour blends was found higher than that of other breads. The usage of WFIW at first maturity stage in leavened/unleavened bread preparation, increased the ash, total phenolic, mineral content and antioxidant activity compared to bread prepared with commercial whole-wheat flour. It was concluded that immature wheat especially at early stage of maturity is a rich source of nutrients for enriching leavened/unleavened bread prepared with WFIW flour blends.Öğe QUALITY EVALUATION OF WHEAT GERM CAKE PREPARED WITH DIFFERENT EMULSIFIERS(Wiley-Hindawi, 2013) Levent, H.; Bilgicli, N.Wheat germ (coarse and fine) was replaced with wheat flour at levels of 0, 10, 20 and 30% for cake making. Sodium stearoyl-2 lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride (DATEM) were used as emulsifier at 0.5% level. The effects of wheat germ particle size, emulsifier type and wheat germ level on batter and cake quality were investigated. Coarse wheat germ (CWG) usage in cake formulation gave better cake physical properties than fine wheat germ (FWG). SSL provided higher cake volume, texture and pore structure score, and lower hardness to cake samples compared with DATEM. Wheat germ addition (CWG/FWG) increased the ash, protein, fat and mineral contents (Ca, Cu, Fe, Mg, Mn, P, K and Zn) of the samples. Crust and crumb color of the cake samples were significantly (P<0.05) affected by wheat germ addition. As a result, CWG can be incorporated into cake formulation up to 20% level with the aid of SSL. Practical ApplicationsWheat germ is rich in ash, protein, fat and mineral contents compared with wheat flour. Because of its rich composition, wheat germ is used for nutritional enrichment of various cereal products. Sodium stearoyl-2 lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride are anionic emulsifiers composed of hydrophilic and hydrophobic fractions. Their usage in bakery products provides some advantages, such as crumb softness and air incorporation. This study aimed to improve the nutritional quality of cakes without compromising the physical and sensory quality. The 20% enrichment level of coarse wheat germ with 0.5% SSL gained reasonable score in sensory analyses. By using wheat germ, it could be possible to produce palatable cake with increased nutritional quality.
