Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour

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dc.contributor.authorYaver, Elif
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:02:56Z
dc.date.available2024-02-23T14:02:56Z
dc.date.issued2019
dc.departmentNEÜen_US
dc.description.abstractThe influence of different dephytinisation methods such as malt flour addition, phytase enzyme application and citric acid addition on some properties of commercial bread and traditional flat bread containing 25% of cereal-legume (rye, barley, oat, chickpea, soy and lupin) flours was investigated. Ash, protein, crude fat, antioxidant activity, total phenolic content and mineral matters of both breads increased with the usage of cereal-legume flour blend. Cereal-legume flour blend also resulted in increments on phytic acid content of commercial bread (330 mg/100 g) and traditional flat bread (422 mg/100 g) compared to its controls (98 and 152 mg/100 g, respectively). Phytase enzyme application provided the highest loss of phytic acid for commercial bread (54%) and traditional flat bread (52%). Dephytinisation methods had no significant effect on weight, specific volume and hardness (24 h) of commercial bread containing 25% cereal-legume flour blend. Compared to other dephytinisation methods citric acid addition provided higher diameter, spread ratio and hardness (72 h) values in traditional flat bread. Taste and odour parameters of breads were not affected by the dephytinisation methods.en_US
dc.description.sponsorshipNecmettin Erbakan University, Unit of Scientific Research Projects, Konya, Turkey [BAP-131319002]en_US
dc.description.sponsorshipAuthors acknowledge the financial support of Necmettin Erbakan University, Unit of Scientific Research Projects, Konya, Turkey (Project number, BAP-131319002).en_US
dc.identifier.doi10.1016/j.foodchem.2018.09.169
dc.identifier.endpage83en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid30409661en_US
dc.identifier.scopus2-s2.0-85054210182en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage77en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.09.169
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11908
dc.identifier.volume276en_US
dc.identifier.wosWOS:000449346800011en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBreaden_US
dc.subjectFlat Breaden_US
dc.subjectCerealen_US
dc.subjectLegumeen_US
dc.subjectPhytic Aciden_US
dc.subjectDephytinisationen_US
dc.subjectPhytaseen_US
dc.titleEffects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flouren_US
dc.typeArticleen_US

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