Utilisation of cereal-legume flour blends in commercial and traditional bread

Basit Öğe Kaydı
dc.contributor.authorYaver, E.
dc.contributor.authorBilgicli, N.
dc.date.accessioned2024-02-23T14:37:29Z
dc.date.available2024-02-23T14:37:29Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractCommercial or traditional breads are commonly produced using refined wheat flour that contains limited amount of beneficial compounds such as minerals, dietary fibre, vitamins and phytochemicals which are mainly present in whole flours of cereals and legumes. In food formulations, cereals and legumes can be used together to complement their nutritional values e.g. to synergetically benefit from essential amino acids. In the present study, cereal-legume flour blend (CLFB) consisting of equal amount of cereal (rye, barley and oat) and legume (chickpea, soy and lupin) flours was obtained and then used at different ratios (0, 5, 10, 15, 20, 25 and 30%) in the production of commercial bread (CB) and traditional flat bread (TFB) to improve nutritional properties. The effect of CLFB on physical, chemical and sensory properties of breads was investigated. CB containing high ratios of CLFB (25-30%) has the highest yellowish and reddish colour in bread crumb. Increased ratio of CLFB in bread formulations lowered the volume in CB and enhanced the hardness of bread. Both CB and TFB revealed the highest chemical properties at the maximum percentage of CLFB (30%), with the most notable increases in protein, phytic acid, Ca, Fe, K, Mg and Mn contents. CB and TFB containing 5% CLFB demonstrated a better overall acceptability than control, and increased ratios of CLFB (10-15%) in CB showed similar overall acceptability scores to control bread. However, high ratios of CLFB decreased overall acceptability of CB and TFB samples. As a result, increasing amount of CLFB enriched the nutritional composition of breads, but high utilisation ratios of the CLFB (25-30%) resulted in some technological and sensory losses on breads. Those losses can be overcome with the help of specific additives.en_US
dc.description.sponsorshipNecmettin Erbakan University, Scientific Research Projects [BAP-131319002]en_US
dc.description.sponsorshipThis study was supported by Necmettin Erbakan University, Scientific Research Projects (BAP-131319002).en_US
dc.identifier.doi10.3920/QAS2018.1270
dc.identifier.endpage306en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85056510101en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage297en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2018.1270
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16126
dc.identifier.volume10en_US
dc.identifier.wosWOS:000446380800010en_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/closedAccessen_US
dc.subjectBreaden_US
dc.subjectFlat Breaden_US
dc.subjectCerealen_US
dc.subjectLegumeen_US
dc.subjectPhytic Aciden_US
dc.subjectMineralen_US
dc.titleUtilisation of cereal-legume flour blends in commercial and traditional breaden_US
dc.typeArticleen_US

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