FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ

Yıl 2022, Cilt: 47 Sayı: 2, 372 - 386, 25.02.2022

Ali Cingöz , Özlem Akpinar , Abdulvahit Sayaslan

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

Cited By: 2

Öz

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.

Anahtar Kelimeler

Ekmek, Buğday Kepeği, Nişasta, Diyet Lifi

Destekleyen Kurum

Tokat Gaziosmanpaşa Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Proje Numarası

2015/80

EFFECT OF DIFFERENT WHEAT BRAN FRACTIONS ON BREAD QUALITY

Öz

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.

Anahtar Kelimeler

Bread, Wheat Bran, Starch, Dietary Fiber

Proje Numarası

2015/80

Kaynakça

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