Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread

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dc.authoridTekmile Cankurtaran Kömürcü: 0000-0001-7281-209Xen_US
dc.authoridNermin Bilgiçli: 0000-0001-5490-9824en_US
dc.contributor.authorCankurtaran Kömürcü, Tekmile
dc.contributor.authorBilgiçli, Nermin
dc.date.accessioned2023-05-24T08:20:46Z
dc.date.available2023-05-24T08:20:46Z
dc.date.issued2023en_US
dc.departmentNEÜ, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionMakaleen_US
dc.descriptionWOS:000926837100001en_US
dc.description.abstractGerminated and untreated ancient (Einkorn and Emmer) and modern (Esperia) wheat flours (0, 5, 10, 15 and 20%) were used in bread dough to improve functional and nutritional properties of bread according to (3 x 2 x 5) x 2 factorial design. Utilization of wheat varieties in the germinated form increased the ash, total dietary fiber (TDF), total yellow pigment (TYP), total phenolic content (TPC), antioxidant activities, Ca, Fe and Mg content of bread, and also the most increments in those values (except TYP) were observed in Emmer flour usage. Germinated wheat flour decreased the mean phytic acid contents of bread samples from 313.32 mg/100 g to 291.81 mg/100 g compared to untreated wheat flour. The use of ancient wheat flour (einkorn and emmer) gave lower bread volume compared to modern bread wheat flour. The use of germinated wheat flour decreased the crust and crumb L* values of the breads but increased the a* and b* values. As a result, increasing ratios of germinated ancient wheat flour increased the functional component and nutritional value of the bread, and at the same time, its usage at low ratio contributed positively to the technological quality of the bread.en_US
dc.description.sponsorshipScientific Research Projects (BAP) Coordination Unit of Necmettin Erbakan Universityen_US
dc.identifier.citationCankurtaran Kömürcü, T., Bilgiçli, N. (2023). Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread. Innovative Food Science and Emerging Technologies, 84, 1-8.en_US
dc.identifier.doi10.1016/j.ifset.2023.103292en_US
dc.identifier.endpage8en_US
dc.identifier.issn1466-8564en_US
dc.identifier.issn1878-5522en_US
dc.identifier.issue-en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.ifset.2023.103292
dc.identifier.urihttps://hdl.handle.net/20.500.12452/9666
dc.identifier.volume84en_US
dc.identifier.wosWOS:000926837100001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInnovative Food Science and Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectAncient Wheaten_US
dc.subjectEmmeren_US
dc.subjectEinkornen_US
dc.subjectModern Wheaten_US
dc.subjectGerminationen_US
dc.subjectBreaden_US
dc.titleUtilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of breaden_US
dc.typeArticleen_US

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