Scopus:
Optimization of the amount of chickpea sourdough and dry yeast in wheat bread formulation: Evaluation of physicochemical, sensory and antioxidant properties

dc.contributor.authorErtop M.H.
dc.contributor.authorŞeker I.T.
dc.date.accessioned2023-04-12T02:18:44Z
dc.date.available2023-04-12T02:18:44Z
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.identifier.doi10.3136/fstr.24.45
dc.identifier.issn13446606
dc.identifier.scopus2-s2.0-85054152497
dc.identifier.urihttps://hdl.handle.net/20.500.12597/5382
dc.relation.ispartofFood Science and Technology Research
dc.rightstrue
dc.subjectBread | Chickpea | Optimization | Response surface methodology | Sourdough
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.typeScopus
oaire.citation.issue1
oaire.citation.volume24
person.affiliation.nameKastamonu University
person.affiliation.nameCumhuriyet Üniversitesi
person.identifier.scopus-author-id57194151534
person.identifier.scopus-author-id37047782000
relation.isPublicationOfScopus69a1e9e9-00cf-4a8c-b80f-3b8c8b9c0fa4
relation.isPublicationOfScopus.latestForDiscovery69a1e9e9-00cf-4a8c-b80f-3b8c8b9c0fa4

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