Scopus:
Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

dc.contributor.authorHendek Ertop M.
dc.contributor.authorCoşkun Y.
dc.date.accessioned2023-04-12T02:11:42Z
dc.date.available2023-04-12T02:11:42Z
dc.date.issued2018-07-01
dc.description.abstractThe aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea sourdough (B) amount in bread formulation and to evaluate of usage possibilities of dried chickpea sourdough in bread production by examining some quality parameters.Response surface methodology was used to determine the effects of the variable factors (Aand B) on the product volume (V), acceptability value (AV) and pore factor (PF) of the bread. The usage rates were determined 0.63% for A and 10.21% for B.The bread produced according to optimized model (OB) was compared with control bread in terms of some quality parameters. The pore structures of bread samples and microtextural features obtained scanning electron microscopy during shelf life were examined by Image Analysis. Smaller and more homogeneous pore structures were obtained in the bread texture; antioxidant activity, mineral content, microbial shelf life were improved, and the volume and crust thickness of the bread increased by the usage of chickpea sourdough. Practical applications: Chickpea sourdough was dried in oven at low temperature short time condition.The protection of microbial vitality was ensure during the drying processes.The level of instant active dry yeast (A) and dried sourdough (B) were optimized with RSM. The usage rates were determined 0.63% for A and 10.21% for B.Optimized bread and control bread were compared in terms of various quality properties. The antioxidant activity, mineral content, microbial shelf life, and physicochemical properties were improved.
dc.identifier.doi10.1111/jfpp.13650
dc.identifier.issn01458892
dc.identifier.scopus2-s2.0-85046009085
dc.identifier.urihttps://hdl.handle.net/20.500.12597/5272
dc.relation.ispartofJournal of Food Processing and Preservation
dc.rightsfalse
dc.titleShelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology
dc.typeArticle
dspace.entity.typeScopus
oaire.citation.issue7
oaire.citation.volume42
person.affiliation.nameKastamonu University
person.affiliation.nameGümüşhane Üniversitesi
person.identifier.orcid0000-0003-4300-7790
person.identifier.scopus-author-id57194151534
person.identifier.scopus-author-id55177731200
relation.isPublicationOfScopus9a465b91-cec0-40fc-9efc-8e424c5382b9
relation.isPublicationOfScopus.latestForDiscovery9a465b91-cec0-40fc-9efc-8e424c5382b9

Files