Utilisation of buckwheat flour in leavened and unleavened Turkish flat breads

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dc.contributor.authorYildiz, G.
dc.contributor.authorBilgicli, N.
dc.date.accessioned2024-02-23T14:37:27Z
dc.date.available2024-02-23T14:37:27Z
dc.date.issued2015
dc.departmentNEÜen_US
dc.description.abstractWhole buckwheat flour (WBF) was used in leavened flat bread (bazlama) and unleavened flat bread (yufka) formulations to improve the nutritional status of flat breads. WBF replaced wheat flour at 10, 15, 20, 25 and 30% levels in both flat breads. The effects of WBF on some rheological properties of dough and some physical, chemical and sensory properties of flat breads were studied. The effects of some additives (gluten and sodium stearoyl-2-lactylate; SSL) for improving dough rheology and bread properties were also investigated. For this purpose WBF replaced wheat flour at 20, 30 and 40% levels in flat bread formulation with the aid of additives. WBF increased water absorption and development time values of dough up to 93.3% and 14.4 min, respectively. While dough stability, energy and resistance values were adversely affected by an increasing level of WBF, usage of gluten and SSL improved those parameters significantly. Ash, protein and crude fibre content of both flat breads were found at the highest ratio in 30-40% level of WBF with additive combination. Phytic acid content ranged between 163.03 and 651.04 mg/100 g in bazlama and between 220.01 and 772.34 mg/100 g in yufka samples. Fe, K, Mg and P contents of both flat breads increased with an increasing amount of WBF in formulation. Mineral content of bazlama samples increased from 0.96 to 1.72 mg/100 g for Fe, 165.92 to 272.71 mg/100 g for K, 36.21 to 109.01 mg/100 g for Mg and 131.13 to 264.72 mg/100 g for P with 40% WBF usage. WBF content above 10% caused an increment in darkness, yellowness and redness of the flat bread samples. A sensory analysis revealed that the taste and odour score decreased above the 20% WBF level for bazlama and 30% WBF level for yufka compared to control bazlama/yufka.en_US
dc.identifier.doi10.3920/QAS2013.0273
dc.identifier.endpage215en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84920945225en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage207en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2013.0273
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16115
dc.identifier.volume7en_US
dc.identifier.wosWOS:000352872800016en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBuckwheaten_US
dc.subjectRheological Propertiesen_US
dc.subjectMineralsen_US
dc.subjectColouren_US
dc.subjectSensoryen_US
dc.titleUtilisation of buckwheat flour in leavened and unleavened Turkish flat breadsen_US
dc.typeArticleen_US

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