The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat

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dc.authorid57015173600
dc.authorid57205342087
dc.authorid36444820000
dc.contributor.authorBaşar S.
dc.contributor.authorKaraoğlu M.M.
dc.contributor.authorBoz H.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:40Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:40Z
dc.date.issued2016
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1111/jfq.12176
dc.identifier.endpage24
dc.identifier.issn0146-9428
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84958682999en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage13
dc.identifier.urihttps://dx.doi.org/10.1111/jfq.12176
dc.identifier.urihttps://hdl.handle.net/20.500.12403/642
dc.identifier.volume39
dc.identifier.wosWOS:000373734800001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltd
dc.relation.ispartofJournal of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBreadmaking
dc.subjectFood products
dc.subjectEurygaster integriceps
dc.subjectFarinographs
dc.subjectMaximum resistances
dc.subjectRheological property
dc.subjectTextural properties
dc.subjectTolerance indices
dc.subjectWheat flours
dc.subjectRheology
dc.subjectBreadmaking
dc.subjectFood products
dc.subjectEurygaster integriceps
dc.subjectFarinographs
dc.subjectMaximum resistances
dc.subjectRheological property
dc.subjectTextural properties
dc.subjectTolerance indices
dc.subjectWheat flours
dc.subjectRheology
dc.titleThe Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheaten_US
dc.typeArticleen_US

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