The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat
Küçük Resim Yok
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Blackwell Publishing Ltd
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels. The rheological properties of sunn pest-damaged wheat flour with added C. syriaca flour were considerably improved, in particular with regard to farinograph characteristics (dough stability, mixing tolerance index [MTI] and degree of softening [DS]) and instrumental textural properties (area and maximum resistance) compared to control. The dough stability value increased significantly (P<0.01) as C. syriaca flour level increased for all sunn pest-damaged wheat levels. The addition of sunn pest-damaged wheat at 15% level greatly increased the MTI and DS values of dough (202.5 and 282.5 BU); however, the addition of 1.5% C. syriaca to this blend significantly decreased these values (87 and 94.5 BU; P<0.01). © 2016 Wiley Periodicals, Inc.
Açıklama
Anahtar Kelimeler
Breadmaking, Food products, Eurygaster integriceps, Farinographs, Maximum resistances, Rheological property, Textural properties, Tolerance indices, Wheat flours, Rheology, Breadmaking, Food products, Eurygaster integriceps, Farinographs, Maximum resistances, Rheological property, Textural properties, Tolerance indices, Wheat flours, Rheology
Kaynak
Journal of Food Quality
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
39
Sayı
1
