FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ

Year 2022, Volume: 47 Issue: 2, 372 - 386, 25.02.2022

Ali Cingöz , Özlem Akpinar , Abdulvahit Sayaslan

https://doi.org/10.15237/gida.GD22019

Cited By: 2

Abstract

Atık olarak değerlendirilen ve insan beslenmesinde kullanılmayan buğday kepeği, diyet lifi ve fonksiyonel bileşenlerce zengin bir üründür. Bu çalışmada >850 µm ve 200 µm boyutlarında buğday kepeği ilavesi ile yüksek lifli ve fonksiyonel özellikleri iyileştirilmiş ekmek üretimi gerçekleştirilmiştir. Çalışma kapsamında 3 farklı oranda (%10, 20 ve 30) kaba ve ince kepek ile ikame edilmiş buğday unu ile ekmek üretilmiştir. Üretilen ekmeklerin fiziksel, kimyasal ve fonksiyonel (toplam fenolik madde, toplam flavonoid madde ve antioksidan aktivite) özellikleri incelenmiştir. Ayrıca ekmeklerin önemli nişasta fraksiyonları belirlenmiştir. Kaba kepek ilavesi ince kepek ilavesine göre ekmeklerde daha fazla hacim azalmasına ve koyu kabuk rengine neden olmuştur. Kaba kepek ilavesi çözünmez diyet lifi içeriğinde artışa neden olmuştur. İnce kepek ilavesi çözünür diyet lif içeriğinde daha fazla artışa neden olmaktadır. İnce kepek ilavesi kaba kepek ilavesine göre ekmeklerin fonksiyonel özelliklerini daha fazla arttırmıştır. Ayrıca kepek ilavesinin ekmeğin besinsel özelliklerinde iyileşmeye neden olduğu belirlenmiştir.

Keywords

Ekmek, Buğday Kepeği, Nişasta, Diyet Lifi

Supporting Institution

Tokat Gaziosmanpaşa Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

2015/80

EFFECT OF DIFFERENT WHEAT BRAN FRACTIONS ON BREAD QUALITY

Abstract

Wheat bran, which is considered waste and not used in human nutrition, is a product rich in dietary fiber and functional components. In this study, the production of high-fiber bread with improved functional properties was produced with the addition of >850 µm and 200 µm sizes of wheat bran In the scope of the study, bread was produced with wheat flour substituted with 3 different ratios (10, 20 and 30%) of coarse and fine bran. The physical, chemical and functional (total phenolic substance, total flavonoid substance and antioxidant activity) properties of the produced bread were examined. In addition, the important starch fraction properties of the breads were investigated. The addition of coarse bran causes more volume reduction and a darker crust color in the bread compared to the addition of fine bran. The addition of coarse bran caused an increase in the insoluble dietary fiber content, while the addition of fine bran caused a greater increase in the soluble dietary fiber content. The addition of fine bran increased the functional properties of the bread more than the addition of coarse bran. In addition, it was determined that the bran addition caused an improvement in the nutritional properties of the bread.

Keywords

Bread, Wheat Bran, Starch, Dietary Fiber

Project Number

2015/80

References

• Aarathi, A., Urooj, A., Puttaraj S. (2003). In vitro starch digestibility and nutritionally important starch fractions in cereals and their mixtures. Starch, 55: 94-99.
• Abozed, S.S., El-kalyoubi, M., Abdelrashid, A., Salama M.F. (2014). Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran. Annals of Agricultural Science, 59(1): 63–67.
• Adom, K.K., Sorrells, M.E., Liu R.E. (2005). Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J. Agric. Food Chemical, 53: 2297-2306.
• Akbaş, Ö. (2010). Farklı kepek fraksiyonlarından hazırlanan un paçallarının değişik depolama koşullarında hamur ve ekmek özelliklerine etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Konya, 123 s.
• Altunkaya, A., Hedegaard, R.V., Brimer, L., Gökmen, V., Skibstes L.H. (2013). Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food Functional 4 (5): 722-727.
• Anonymous (1990). AACC Approved Methods, 8th Edn, Repr. American association of cereal chemist, St. Paul, USA.
• Anonymous (2012). Duyusal kontrol yapma. MEB Gıda teknolojisi modülü, Ankara.
• Anonymous (2020). Sayılarla israf raporu 2018. Türkiye israfı önleme vakfı, Ankara.
• AOAC (2000). Official methods of analysis (17th ed). Association of official analytical chemist international, Gaithersburg, MA.
• Asp, N.G. (1996). Dietary carbohydrates, classification by chemistry and physiology. Food Chemistry, 57(1): 9–14.
• Aydın, C. Öğüt H. (1991). Determination of some biological properties of Amasya apple and hazelnuts. Selcuk University Journal of Agriculture 1: 45-54.
• Aydogdu, A., Sumnu, G., Sahin S. (2018). Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes. Journal Food Science Technology, 55: 667-677.
• Benzie, I.F.F., Strain J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239: 70–76.
• Bravo, L., Englyst, H.N., Hudson G.J. (1998). Nutritional evaluation of carbohydrates in the spanish diet, non-starch polysaccharides and in vitro starch digestibility of breads and breakfast products. Food Research International, 31(2): 129–135.
• Brewer, L.R., Kubola, J., Siriamornpun, S., Herald, T.J., Shi Y.C. (2014). Wheat bran particle size influence on phytochemical extractability and antioxidant properties. Food Chemistry, 152: 483–490.
• Cai, L., Choi, I., Hyun, J.N., Jeong, Y.K., Baik B.K. (2014). Influence of bran particle size on bread‐baking quality of whole grain wheat flour and starch retrogradation. Cereal Chemistry, 91(1): 65-71.
• Chang, R.C., Li, C.Y., Shiau S.Y. (2015). Physico-chemical and sensory properties of bread enriched with lemon pomace fiber. Czech Journal of Food Sciences, 33: 180-185.
• Cingöz, A., Akpınar, Ö., Sayaslan A. (2017). Farklı kepek fraksiyonlarının fonksiyonel özellikleri ve hamur reolojik özelliklerine etkisi. Journal of Agricultural Faculty of Gaziosmanpasa University 34 (3): 128-138.
• Coda, R., Kärki, I., Nordlund, E., Heiniö, R.L., Poutanen, K., Katina K. (2014). Influence of particle size on bioprocess induced changes on technological functionality of wheat bran. Food microbiology, 37: 69-77.
• Curti, E., Carini, E., Bonacini, G., Tribuzio, G., Vittadini E. (2013). Effect of the addition of bran fractions on bread properties. Journal of Cereal Science, 57: 325-332.
• Dona, C.A., Pages, G., Gilbert, R.G., Kuchel P.W. (2010). Digestion of starch: In vivo and in vitro kinetic models used to characterize oligosaccharide or glucose release. Carbonhydrate Polymers, 80: 599-617.
• Eghdami, A., Sadeghi F. (2010). Determination of total phenolic and flavonoids contents in methanolic and aqueous extract of Achilliea millefolium. The Journal of Organic Chemistry, 2: 81-84.
• Elgün, A., Ertugay Z. (1995). Tahıl İşleme Teknolojisi. Sayfa:201.
• Elgün, A., Türker, S., Bilgiçli N. (2005). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü, S.Ü Ziraat Fakültesi Ders Notları, Konya.
• Englyst, H.N., Kingman, S.M., Cummings J.H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal Of Clinical Nutrition, 46: 33-50.
• Englyst, K.N., Vinoy, S., Englyst, H.N., Lang V. (2003). Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. Br. Journal Nutr, 89: 329-40.
• Ergun, R. (2014). Türkiye’ye özgü bazı ekmek türleri̇ni̇n gli̇semi̇k indeks değerlerinin saptanması. Hacettepe Üniversitesi Sağlık Bilimleri Enstitüsü Yüksek lisans tezi, Ankara, 98s.
• Feili, R., Wahidu, Z., Abdullah, W.N.W., Yang T.A. (2013). Physical and sensory analysis of high fiber bread incorporated with jackfruit rind flour. Food Science and Technology, 1(2): 30–36.
• Fernandez-Gines, J.M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E., Perez-Alvarez J.A. (2004). Lemon albedo as a new source of dietary fiber: application to bologna sausages. Meat Science, 67: 7-13.
• Ghoshal, G., Shivhare, U.S., Banerjee U.C. (2013). Effect of xylanase on quality attributes of whole-wheat bread. Journal of Food Quality, 36(3): 172–180.
• Gomez, M., Jiménez, S., Ruiz, E., Oliete B. (2011). Effect of extruded wheat bran on dough rheology and bread quality. LWT - Food Science and Technology, 44: 2231-2237.
• Guevara-Arauza JC, Barcenas DG, Ortega-Rivas E, Martinez JD, Hernandez JR, De Jesus Ornelas-Paz, J. (2015). Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls. J. Food Science Technolgy, 52: 2990-2997.
• Hamid, A., Luan Y.S. (2000). Functional properties of dietary fiber prepared from defatted rice bran. Food Chemistry, 68: 15-19.
• Hemdane, S., Jacobs, P.J., Dornez, E., Verspreet, J., Delcour, J.A., Courtin C.M. (2016). Wheat (Triticum aestivum L.) bran in bread making: A Critical Review. Comprehensive Reviews in Food Science and Food Safety, 15: 28-42.
• Hemery, Y.M., Anson, N.M., Havenaar, R., Haenen, G.R.M.M., Noort, M.W.J., Rouau X. (2010). Dry fractionation of wheat bran increases the bioaccessibility of phenolics acids. Food Research International, 43: 1429–1438.
• Hoye. C., Ross C.F. (2011). Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour. Journal of Food Science, 76: 428-436.
• Jacobs, M.S., Izydorczyk, M.S., Preston, K.R., Dexter J.E. (2008). Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread. Journal of the Science of Food and Agriculture, 88: 558-568.
• Jensen, S., Skibsted, L.H., Kidmose, U., Thybo A.K. (2015). Addition of cassava flours in bread-making: Sensory and textural evaluation. LWT - Food Science and Technology, 60: 292-299.
• Kaack, K., Pedersen, L., Laerke, H.N., Meyer A. (2006). New potato fibre for improvement of texture and colour of wheat bread. European Food Research and Technology, 224: 199-207.
• Kılıç, E. (2003). Farklı tahıl kepeği kombinasyonlarının hamur reolojisi ve ekmek kalitesi üzerine etkileri. Trakya Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Edirne, 98 s.
• Kim, B.K., Cho, A.R., Chun, Y.G., Park D.J. (2013). Effect of microparticulated wheat bran on the physical properties of bread. Int J Food Sci Nutr, 64: 122-129.
• Kömürcü, S. (2005). Farklı hububat kepeklerinin ekmek kalitesine etkileri. İstanbul Teknik Üniversitesi Fen Bilimleri Ensititüsü Yüksek Lisans Tezi, İstanbul.
• Lassoued, N., Delarue, J., Launay, B., Michon C. (2008). Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science, 48: 133-143.
• Le Bleis, F., Chaunier, L., Chiron, H., Della Valle, G., Saulnier L. (2015). Rheological properties of wheat flour dough and French bread enriched with wheat bran. Journal of Cereal Science, 65: 167-174.
• Li, Y., Ma, D., Sun, D., Wang, C., Zhang, J., Xie, Y., Guo T. (2015). Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. The Crop Journal, 3: 328-334.
• Martin, M.L., Zeleznak, K.J., Hoseney R.C. (1991). A mechanism of bread firming role of starch swelling. Cereal Chemical, 68(5): 498–503.
• Majzoobi, M., Farahnaky, A., Nematolahi, Z., Mohamadı, H.M., Taghıpour A.M. (2013). Effect of different levels and particle sizes of wheat bran on the quality of flat bread. J. Agr. Sci. Tech. 15: 115-123.
• Meral, H., Karaoğlu M.M. (2019). Ekmeğin Besinsel Özelliklerinin İyileştirilmesi. Atatürk Üniv. Ziraat Fak. Dergisi 50(2): 217-225.
• Messia, M.C., Reale, A., Maiuro, L., Candigliota, T., Sorrentino, E., Marconi E. (2016). Effects of pre-fermented wheat bran on dough and bread characteristics. Journal of Cereal Science, 69: 138-144.
• Noort, M.W.J., Van Haaster, D., Hemery, Y., Schols, H.A., Hamer R.J. (2010). The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions. Journal of Cereal Science, 52: 59-64.
• Ou, B., Hampsch-Woodill, M., Prior R.L. (2001). Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem. 49(10): 4619‐4626.
• Özboy, Ö., Köksel H. (1997). Unexpected strengthening effects of a coarse wheat bran on dough rheological properties and baking quality. Journal of Cereal Science, 25: 77–82.
• Özer, M.S. (1998). Kepekli ekmeklerin bazı niteliklerinin incelenmesi ve kalitelerinin iyileştirilmesi olanakları. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Doktora Tezi, Adana.
• Patil, S.S., Rudra, S.G., Varghese, E., Kaur C. (2016). Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread. Food Bioscience, 14: 62-69.
• Penella, J.S., Collar, C., Haros M. (2008). Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread. Journal of Cereal Science, 48(3), 715-721.
• Prakongpan, T., Nitithamyong, A., Luangpituksa P. (2002). Extraction and application of dietary fiber and cellulose from pineapple cores. Journal of Food Sci, 67: 1308-1313.
• Ranawana, V., Henry C.J. (2013). A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia. Int J Food Sci Nutr, 64: 223-229.
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26: 1231–1237.
• Rezaei, S., Najafi, M.A., Haddadi T. (2019). Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread. Journal of Cereal Science, 85, 56-61.
• Rosa, N.N., Barron, C., Gaiani, C., Dufour, C., Micard V. (2013). Ultra-fine grinding increase the antioxidant capacity of wheat bran. Journal of Cereal Science, 57: 84–90.
• Sarıçoban, C., Çoksever, E., Karakaya M. (2008). Et ürünlerinde turunçgil yan ürünlerinin kullanımı. Türkiye 10. Gıda Kongresi, 21-23 Mayıs, Erzurum.
• Singh, N., Kaur, M., Sandhu K.S. (2005). Physicochemical and functional properties of freeze-dried and oven dried corn gluten meals. Drying Technology, 23: 975- 988.
• Singleton, V.L., Rossi J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticuture, 16: 144-158.
• Taş, A.A., El S.N. (2000). Determination of nutritionally important starch fractions of some turkish breads. Food chemistry, 70: 493-497.
• Tungland, B.C., Meyer D. (2002). Nondigestible oligo- and polysaccharides (dietary fiber): their physiology and role in human health and food. Comprehensive Reviews In Food Science and Food Safety, 3: 90-109.
• Venn, B.J., Mann J.I. (2004). Cereal grains, legumes and diabetes. Europen Journal of Clinical Nutrition, 58: 1443-1461.
• Williams, W.B., Cuvelier, M.E., Berset C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Science and Technology, 28(1): 25-30.
• Zhang, D., Moore W.R. (1999). Effect of wheat bran particle size on dough rheological properties. Journal of the Science of Food and Agriculture, 74 (4): 490-496.