Production of bread from doughs composed of high-pressure homogenisation treated flour slurries: effects on physicochemical, crumb grain and textural characteristics

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dc.authoridTongur, Aymelek/0000-0002-7924-0087
dc.authoridKARA, Ummugulsum/0000-0002-5761-5263
dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.contributor.authorTongur, Aymelek
dc.contributor.authorKara, Ummugulsum
dc.date.accessioned2024-10-04T18:52:43Z
dc.date.available2024-10-04T18:52:43Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study aimed to investigate the physicochemical and textural characteristics of bread produced from doughs composed of high-pressure homogenization (HPH) treated flour slurries. For this purpose, bread samples were produced from doughs composed of HPH treated flour slurries at 0 (control), 20, 30, 50, and 70 MPa. HPH treatment resulted in decreased particle size with more uniformity in flour slurries. A monomodal particle size distribution was determined in slurries. HPH obtained higher firmness, consistency, and cohesivity in slurries. In bread samples, HPH increased yellowness and lightness values. The bread samples prepared from HPH treatment had 1.09-1.25 times higher specific volumes than the control sample. HPH treatment provided decreased hardness and increased cohesiveness and springiness values. Image analysis results showed HPH treatment decreased total cell count, whereas increased mean cell area of bread samples. The findings revealed that HPH treatment results in higher quality bread compared to control.en_US
dc.identifier.doi10.1007/s11694-021-00888-9
dc.identifier.endpage3059en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85103172455en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3052en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-021-00888-9
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3628
dc.identifier.volume15en_US
dc.identifier.wosWOS:000632300300002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh-pressure homogenisationen_US
dc.subjectBreaden_US
dc.subjectTextureen_US
dc.subjectImage analysisen_US
dc.titleProduction of bread from doughs composed of high-pressure homogenisation treated flour slurries: effects on physicochemical, crumb grain and textural characteristicsen_US
dc.typeArticleen_US

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