Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş

Gökçen Yildiz and Nermin Bilgiçli
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Gökçen Yildiz: Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey
Nermin Bilgiçli: Department of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, Turkey

Czech Journal of Food Sciences, 2012, vol. 30, issue 6, 534-540

Abstract: The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavaş breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 mg/100 g. As a result, the utilisation of WBF in lavaş bread improved the nutrients contents of the bread except PA. The dark colour and slight bitter taste of the WBF affected the sensory score of lavaş bread negatively at 40% substitution level, but the overall acceptability values did not change significantly (P < 0.05) compared to control sample.

Keywords: pseudo-cereals; phytic acid; mineral; sensory (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:10-2012-cjfs

DOI: 10.17221/10/2012-CJFS

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