Improving the quality of whole wheat bread by using various plant origin materials

Hüseyin Boz and Mehmet Murat Karaoglu
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Hüseyin Boz: Food Technology Department, Narman Vocational High School, Narman, Erzurum, Turkey
Mehmet Murat Karaoglu: Food Engineering Department, Faculty of Agriculture, Atatürk University, Erzurum, Turkey

Czech Journal of Food Sciences, 2013, vol. 31, issue 5, 457-466

Abstract: The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1st day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials.

Keywords: bread; textural properties; cephalaria; vital gluten; malt flour (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:410-2012-cjfs

DOI: 10.17221/410/2012-CJFS

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