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    Characterisation of einkorn (Triticum monococcum L. subsp monococcum) wheat oil
    (Wageningen Academic Publishers, 2015) Demir, M. K.; Unver, A.; Arslan, D.; Ucok, G.; Terlemez, F.; Turker, S.
    Einkorn (Triticum monococcum L.) is one of the ancient wheat varieties which is rich in various functional components. The present research evaluated peroxide, refractive index, fatty acids composition, total carotenoids, chlorophyll content and colour values of einkorn grain and its oil. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity analyses were performed with whole wheat, defatted wheat and wheat oil. Whole wheat extract showed a higher total phenolic content and radical scavenging activity than defatted wheat and wheat oil extracts. The results showed that almost all of the phenolic compounds do not transfer during extraction from whole wheat to the wheat oil. Total oil yield of einkorn wheat was 1.58%. A major part of the composition of fatty acids in einkorn wheat oil was linoleic (49.43%), oleic (34.34%) and palmitic acid (10.27%). Total carotenoids in einkorn wheat oil was averaged as 12.33 mg/kg, total chlorophyll content was 0.73 mg/kg.
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    Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality
    (Wageningen Academic Publishers, 2015) Ucok, G.; Hayta, M.
    Today, the consumers suffering from celiac disease have increasingly been demanding high quality and health beneficial bakery products. The bakery industry, therefore, needs scientific data regarding dough properties and final product quality for gluten-free formulations. In this study the effects of rice sourdough on gluten-free bread quality were examined. A gluten-free bread formulation was prepared based on rice flour and corn starch along with different levels (10, 20, and 30%) of rice sourdough. In all cases, the value of elastic modulus, G', was higher than that of the viscous modulus, G ''. Bread volumes were negatively affected by the addition of sourdough. The textural hardness value increased as a result of storage in all bread samples, but sourdough addition resulted in a decrease in hardness values of the bread samples on the first and third days of the storage. During storage, the springiness and cohesiveness values decreased whereas the chewiness values increased. As a result of storage, the colour of the crust was lightened, and the redness and yellowness values decreased. The results of the study suggest that the use of sourdough is beneficial in prolonging the shelf-life of rice flour-based gluten-free bread.