Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties
Yazarlar (2)
Mehmet Hayta Erciyes Üniversitesi, Türkiye
Prof. Dr. Müge HENDEK Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Food Science and Technology | ||
| Dergi ISSN | 0950-5423 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2017 |
| Kabul Tarihi | 08-03-2017 | Yayınlanma Tarihi | 12-05-2017 |
| Cilt / Sayı / Sayfa | 52 / 8 / 1828–1835 | DOI | 10.1111/ijfs.13457 |
| Makale Linki | http://doi.wiley.com/10.1111/ijfs.13457 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| The optimisation of the quantity of sourdough (A) prepared with two different fermentation methods, [spontaneous fermentation (F1) vs. starter of lactic acid bacteria-added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) for a nutritionally improved bread formulation has been studied by evaluating the bioavailability and bioactive properties. The bread produced according to the optimised formula and fermentation types of F1 (OBF1) and F2 (OBF2) was compared with control bread (CB). The optimised levels for F1 were 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran and for F2 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran. The addition of sourdough significantly (P < 0.05) affected antioxidant activity, total phenolic content, in vitro ash and protein digestibility, and enzyme resistance starch contents of bread. The F1 fermentation method was found to … |
| Anahtar Kelimeler |
| Antioxidant activity | bioavailability | bread | image analysis | nutritional effects |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 23 |
| Scopus | 26 |
| Google Scholar | 38 |