Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology
Yazarlar (2)
Prof. Dr. Müge HENDEK Kastamonu Üniversitesi, Türkiye
Yunus Coşkun
Gümüşhane Üniversitesi, Türkiye
Gümüşhane Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation | ||
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 07-2018 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 26-04-2018 |
| Cilt / Sayı / Sayfa | 42 / 7 / 1–10 | DOI | 10.1111/jfpp.13650 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpp.13650 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea sourdough (B) amount in bread formulation and to evaluate of usage possibilities of dried chickpea sourdough in bread production by examining some quality parameters.Response surface methodology was used to determine the effects of the variable factors (Aand B) on the product volume (V), acceptability value (AV) and pore factor (PF) of the bread. The usage rates were determined 0.63% for A and 10.21% for B.The bread produced according to optimized model (OB) was compared with control bread in terms of some quality parameters. The pore structures of bread samples and microtextural features obtained scanning electron microscopy during shelf life were examined by Image Analysis. Smaller and more homogeneous pore structures were obtained in the bread texture; antioxidant activity, mineral content … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 14 |
| Scopus | 17 |
| Google Scholar | 30 |