The effects of Cephalaria syriaca flour on physical, rheological and textural properties of sunn pest (Eurygaster integriceps) damaged wheat dough and bread

Basit Öğe Kaydı
dc.contributor.authorBasar, Sule
dc.contributor.authorKaraoglu, Mehmet Murat
dc.date.accessioned2024-10-04T18:53:54Z
dc.date.available2024-10-04T18:53:54Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe aim of this study was to investigate the effects of Cephalaria syriaca flour (CSF; 0.5, 1.0 and 1.5%) on the physical, textural and rheological characteristics of dough and bread obtained from sunn pest-damaged wheat (SPDW; 5, 10 and 15%). An increased CSF level significantly decreased the stickiness and volume loss values of dough and the firmness and chewiness values of bread for all SPDW levels. The dough stickiness and bread firmness values were considerably increased by the addition of SPDW at the 15% level (1.05 N and 29.76 N), whereas these values were reduced by the addition of 1.5% CSF (0.6439 N and 22.56 N). In general, the stress relaxation, gas retention and gluten extensibility parameters of dough; and the specific volume, colour, cohesiveness, springiness and resilience values of bread significantly increased depending on the increasing level of CSF. Especially, the 1.5% CSF level significantly improved the quality of the dough and breads. The results of the present study revealed that CSF addition to SPDW flour positively affected the stickiness, gas retention and stress relaxation of dough and the specific volume and instrumental textural properties of bread.en_US
dc.identifier.doi10.1016/j.jcs.2021.103215
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85103717055en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2021.103215
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3778
dc.identifier.volume99en_US
dc.identifier.wosWOS:000681734300008en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCephalaria syriacaen_US
dc.subjectSunn pest damaged wheaten_US
dc.subjectGluten qualityen_US
dc.subjectTextural characteristicsen_US
dc.titleThe effects of Cephalaria syriaca flour on physical, rheological and textural properties of sunn pest (Eurygaster integriceps) damaged wheat dough and breaden_US
dc.typeArticleen_US

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