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Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties

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dc.contributor.authorErtop, Muge Hendek
dc.contributor.authorSeker, Ibrahim Tugkan
dc.date.accessioned2026-01-03T10:23:21Z
dc.date.issued2018-01-01
dc.description.abstractThe aim of this study was to optimize amounts of chickpea sourdough (A) and instant active dry yeast (B) in bread formulation and to evaluate the potential use of chickpea sourdough in bread production by examining various quality parameters.An experimental design suggested by Response Surface Methodology was used.The bread produced according to the optimized model (OBrd) was compared with control bread (CBrd) in terms of several quality parameters. According to the optimization results, optimum levels of usage were 59.06 g for A and 3.39 g for B. Smaller and more homogeneous pore structures were obtained in bread (OBrd) texture by the use of chickpea sourdough according to the image analysis. The bread also acquired sour, sweetish and acceptable sensory profiles. Physicochemical properties and antioxidant activity were also improved by the use of chickpea sourdough.
dc.description.abstractWOS: 000444362200004
dc.description.urihttps://doi.org/10.3136/fstr.24.45
dc.description.urihttps://www.jstage.jst.go.jp/article/fstr/24/1/24_45/_pdf
dc.description.urihttps://dx.doi.org/10.3136/fstr.24.45
dc.description.urihttps://hdl.handle.net/20.500.12418/6484
dc.description.urihttps://doi.org/https://doi.org/20.500.12418/6484
dc.description.urihttps://doi.org/https://doi.org/10.3136/fstr.24.45
dc.identifier.doi10.3136/fstr.24.45
dc.identifier.eissn1881-3984
dc.identifier.endpage53
dc.identifier.issn1344-6606
dc.identifier.openairedoi_dedup___::08410bd0bc1ee57a465f00ded94bf469
dc.identifier.scopus2-s2.0-85054152497
dc.identifier.startpage45
dc.identifier.urihttps://hdl.handle.net/20.500.12597/36682
dc.identifier.volume24
dc.identifier.wos000444362200004
dc.language.isoeng
dc.publisherJapanese Society for Food Science and Technology
dc.relation.ispartofFood Science and Technology Research
dc.rightsOPEN
dc.subjectOptimization
dc.subjectChickpea
dc.subjectSourdough
dc.subjectBread
dc.subjectResponse Surface Methodology
dc.subject.sdg2. Zero hunger
dc.titleOptimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties
dc.typeArticle
dspace.entity.typePublication
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