Abstract Although the addition of bran to bread makes it healthier and more functional, brings with some technological problems. One way eliminate these problems is hydrothermal pretreatment wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, 100%) hydrolysates from (150°C, 30 min) were substituted dough‐kneading water during dough kneading for making. The physical, chemical, textural important starch fractions produced determined. hydrolysate in amounts resulted similar...

In this study, gluten-free flour mixture (75% rice + 15% chickpea 10% carrot flour) was replaced separately with 5% of grape seed, pomegranate flaxseed, poppy and turmeric to improve the nutritional composition cakes. Incorporation flaxseed caused a decrease in volume index compared control sample. The protein fat content cake samples prepared seed were found be higher than samples. Significant increases (p < .05) determined antioxidant activity total phenolic contents all supplementations....

ABSTRACT Volatile compounds in commercial wheat, corn, potato, waxy and tapioca starches laboratory‐prepared potato were collected, separated, identified by a purge trap concentrator (P&amp;T) interfaced to gas chromatograph (GC) equipped with Fourier transform infrared detector (FTIRD) mass selective (MSD). Hexanal was the most abundant compound corn wheat starch as determined total ion chromatogram (TIC) peak areas. third after 2‐ethyl‐1‐hexanol benzaldehyde. Among volatile organics, level...

Sakin, M. A., Sayaslan, Duzdemir, O. and Yuksel, F. 2011. Quality characteristics of registered cultivars advanced lines durum wheats grown in different ecological regions Turkey. Can. J. Plant Sci. 91: 261–271. In this study, pasta-quality-associated 25 wheat genotypes were investigated. Durum consisted 13 experimental 12 that three locations Turkey for 2 yr. Genotype, location, year their interactions found to be statistically significant terms all investigated quality characteristics....

Rapid and accurate determination of gluten quality is crucial in the early generation wheat breeding programs to develop cultivars with proper bread-making quality. Conventional tests, involving wet-chemistry or those based on instruments methods such as farinograph, mixograph, mixolab, alveograph, extensograph glutomatic, usually require refined white flour, large sample size, certain chemicals extended time analysis. Therefore, reliable faster that perform directly whole-wheat flour are...

Whole-grain wheat flour bread is superior to refined white-flour in terms of nutritional quality; yet, it often time poor loaf volume, texture, flavour and colour. Being a traditional approach, fermented-chickpea liquor (FCL) or chickpea yeast was claimed improve sensory properties bakery products. In this study, effects FCL on quality characteristics whole-grain were investigated. For purpose, incorporated into formulations at 15, 30 45% levels, based substituted with water. Dough mixing,...

A substantial amount of process waste is generated during the manufacture soft-wheat products (SWPs), such as biscuits/cookies, crackers, wafers, and cakes. small portion reused in specific biscuits, whereas rest usually discarded. This study aimed to investigate suitability this for co-production bioethanol fatty acid methyl esters (FAMEs or biodiesel). Two groups SWP industry were included study: (a) low-moisture (<10%) wafer sheets with no fillings and/or coatings, (b) high-moisture...

The pasta quality of durum wheat is one the most important properties for industry and consumers. Therefore, breeding improved grain without yield penalties, using modern methods, has been a primary objective in programs recent years. In this study, 2 gene regions that encode pasta-quality associated proteins (/gamma-gliadin 45 LMW-2 glutenin) were transferred to registered Turkish variety, Sarıçanak-98, from high-quality Canadian cultivar, Kyle, through marker-assisted backcross method....

Wheat is a basic food raw material for the majority of people around world as wheat-based products provide an important part daily energy intake in many countries.Wheat generally milled into flour prior to use bakery industry.Flour yield one major quality criteria wheat milling.Flour determination requires large amounts samples, costly machines, grinding applications that require long working time and considerable amount workload.In this study, Artificial Neural Network (ANN) approach has...

The quality of durum wheat (Triticum durum) is defined as its degree suitability for pasta production. In order to meet the demand industry high raw material, existing varieties should be first improved in terms quality-associated genes or quantitative trait loci (QTLs). this study, important QTLs (Gli-B1 locus encoding γ-gliadin 45 protein and Glu-B3 LMW-2 type glutenins) that affect cooking were transferred two cultivars (Salihli-92 Kızıltan-91) through marker-assisted selection (MAS)...

Volatile compounds of wheat, corn, and potato starches were determined prior to upon extraction the with aqueous solutions sodium hydroxide (NaOH), ethanol, dodecyl sulfate (SDS). Aqueous NaOH was effective in reducing level total volatiles removing certain from both wheat corn without increasing hexanal, an important lipid autoxidation product. However, did not considerably influence composition abundance starch. ethanol reduced only SDS practical removal cereal starches. starch, as well...

Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely-ground chickpea in water, is considered a variant conventional sourdough and contributes somewhat similarly to bakery products. As the preparation wet CY prior each baking process poses certain difficulties, its usage dry form has been gaining interest. In this study, was used either directly freshly prepared or freeze-dried spray-dried forms at 50, 100 150 g kg-1 levels (all on 14% moisture basis) substitution with wheat...

Stuffed pasta (manti) is one of the famous and nutritious traditional foods produced consumed in Turkey. Traditional are special products having some cultural aspects specific regions countries. In addition to home-made production, industrial production manti has increased recent years. Industrial using various techniques likely result risks or modifications terms its sensory microbiological features. Therefore, purpose this study was examine quality properties samples by sole combined...

In this research, the antioxidant properties of unroasted&#x0D; and roasted snacks such as hazelnut, pistachio, peanut, sunflower seed, pumpkin&#x0D; chickpea, corn wheat were determined using Trolox® (6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic&#x0D; acid) equivalent capacity (TEAC), ferric-reducing power&#x0D; (FRAP) Folin-Ciocalteu&#x0D; total phenolic methods, besides their acrylamide contents. Variations detected&#x0D; in (TAC) (TP) contents of&#x0D; snacks, which obtained from...

Ülkemizde mantının kurutulmasında geleneksel sıcak hava yöntemleri kullanılmaktadır.Bu yöntemler üründe kalite kayıplarına neden olmaktadır.Bu nedenle kurutma işlemi için tekniklere alternatif araştırılmaktadır.Bu amaçla kullanılabilecek olan bir teknik infrared (IR) prosesidir.Kurutma proseslerinde en önemli parametreler sıcaklık ve sıcaklığın ürün üzerine etkisidir.Sıcaklığın olumsuz etkisini gösterebilecek maddelerden biri hidroksimetil furfural (HMF) oluşumudur.HMF enzimatik olmayan...