Influence of some additives on dough and bread properties of a wheat-lupin flour blend

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dc.contributor.authorBilgicli, N.
dc.contributor.authorDemir, M. K.
dc.contributor.authorYilmaz, C.
dc.date.accessioned2024-02-23T14:37:26Z
dc.date.available2024-02-23T14:37:26Z
dc.date.issued2014
dc.departmentNEÜen_US
dc.description.abstractEffects of some enzymes (transglutaminase; TG and glucosoxidase; GO), emulsifiers (sodium stearoyl-2-lactylate; SSL, diacetyl tartaric acid esters of mono and diglycerides; DATEM, and SSL+DATEM combination) and oxidant (ascorbic acid; AA) on the properties of dough and bread made of a wheat flour (WF) and lupin flour (LF) blend were determined. LF replaced with WF at a 15% level in all dough formulation. All additives except TG increased development time and stability of dough containing 15% LF. While the highest dough energy obtained with AA addition, maximum resistance value increased from 217 BU up to 434 BU with TG usage in dough formulation. SSL+DATEM combination gave highest bread volume and lowest crumb hardness at 24 and 72 h. Generally, SSL+DATEM and AA had a more positive effect on symmetry, pore structure and crumb texture of the bread than the other additives. For improvement of the properties bread prepared with WF-LF blend, SSL+DATEM combination as emulsifier and AA as oxidant can be recommended. Effect of TG and GO on bread properties were found limited compared to AA.en_US
dc.identifier.doi10.3920/QAS2012.0193
dc.identifier.endpage173en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84897801525en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage167en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2012.0193
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16109
dc.identifier.volume6en_US
dc.identifier.wosWOS:000334013900007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCodon Publicationsen_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/closedAccessen_US
dc.subjectAdditiveen_US
dc.subjectBreaden_US
dc.subjectEmulsifieren_US
dc.subjectEnzymeen_US
dc.subjectLupin Flouren_US
dc.subjectOxidanten_US
dc.titleInfluence of some additives on dough and bread properties of a wheat-lupin flour blenden_US
dc.typeArticleen_US

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