Browsing by Author "Hayta M."
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Scopus Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life(2018-01-01) Hayta M.; Hendek Ertop M.The aim of this study was to evaluate the microtextural properties of optimized wheat bread formulation consisting sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during shelf life. The optimized levels for F1 were 11.45 g 100 g−1 for sourdough, 1.10 g 100 g−1 for dry yeast and 1.58 g 100 g−1 for wheat bran and for F2 6.99 g 100 g−1 for sourdough, 1.02 g 100 g−1 for dry yeast and 38.84 g 100 g−1 for wheat bran. The addition of sourdough significantly decreased the diameters of starch granules of sourdough breads, and affected shape and surface apparance of starch granules. The retrogradation phenomena during storage was explained with the change of interaction between starch granules and protein matrix. The F1 fermentation method was found to be more effective in terms of bread textural properties examined.Scopus Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties(2017-08-01) Hayta M.; Hendek Ertop M.The optimisation of the quantity of sourdough (A) prepared with two different fermentation methods, [spontaneous fermentation (F1) vs. starter of lactic acid bacteria-added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) for a nutritionally improved bread formulation has been studied by evaluating the bioavailability and bioactive properties. The bread produced according to the optimised formula and fermentation types of F1 (OBF1) and F2 (OBF2) was compared with control bread (CB). The optimised levels for F1 were 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran and for F2 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran. The addition of sourdough significantly (P < 0.05) affected antioxidant activity, total phenolic content, in vitro ash and protein digestibility, and enzyme resistance starch contents of bread. The F1 fermentation method was found to be more effective in terms of bread properties examined.Scopus Optimization of the level of chickpea sourdough and baking powder in cake formulation by response surface methodology: Effects on physicochemical, sensory and antioxidant properties(2018-01-01) Ertop M.H.; Hayta M.The chickpea sourdough, also known as "sweet yeast", has not been experimented in chemically leavened bakery products such as cake so far, although it has been used in traditional breads. The aim of this study was to optimize the amounts of chickpea sourdough (A) and baking powder (B) in cake formulation and by examining various quality parameters. An experimental design suggested by Response Surface Methodology, Central Composite Design was used for optimization. The optimization results were validated experimentally. The cake, produced according to the optimized model (OC) was compared with the control cake (CC) in terms of various quality parameters. According to the results, optimum levels of usage were 64.02 g for A and 5.97 g for B. Smaller and more homogeneous pore structures were obtained in OC texture by the use of A according to the image analysis. The cake also acquired slightly sour, sweetish and soft sensory profiles. DPPH radical scavenging activity and physicochemical properties were also improved by the use of the chickpea sourdough.Scopus Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough(2019-01-01) Hayta M.; Hendek Ertop M.The aim of the study was to evaluate the physicochemical properties, microbiological and textural features of optimised wheat bread formulations consisting of sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria (LAB) added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during their shelf life. The optimised levels for F1 fermentation type 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran; and for F2 fermentation type 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran were determined according to results. The acidic content of the sourdough improved the crust thickness, volume and colorimetric properties of the bread, significantly (P < 0.05). The effects were much more pronounced in optimised bread (OB)F2. The retrogradation phenomenon during the shelf life was evaluated with the result of rate of staling (RS) and loss of springiness (LS) values which determined by using texture profile analysis parameters, and diferential scanning calorimetry (DSC) thermograms obtained during the shelf life. RS (7.14 for CB, 4.55 for OBF1, and 2.90 for OBF2), and LS (62.1 for CB, 51.6 for OBF1, and 39.7 for OBF2) decreased significantly (P < 0.05) by addition of sourdough. Therefore, CB had the most hardness texture at the end of the shelf life. All bread samples exhibited moisture loss during their shelf life especially in the first three days but demonstrated different tendencies. OBF2 sample had the highest moisture content in contrast to CB. Although no endothermic area could be determined on DSC thermograms on day 0, the initial tendency of the bread samples, especially CB and OBF1 was clearly seen. On day 5 thermograms, an increase in endothermic peak areas due to starch retrogradation was observed (413.792 mJ for OBF1, 510.107 mJ for OBF2 and 768.962 mJ for CB). The results showed that sourdough improved the staling properties of bread. We found that the textural properties, the loaf and staling qualities of sourdough breads (OBF1 and OBF2) were higher than that of CB. Furthermore, the F2 fermentation method had a much more pronounced effect in terms of textural properties examined.