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Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production

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dc.contributor.author Keceli, Alaettin
dc.contributor.author Kaplan Evlice, Asuman
dc.contributor.author Pehlivan, Aliye
dc.contributor.author Sanal, Turgay
dc.contributor.author Zencirci, Nusret
dc.date.accessioned 2023-01-09T21:10:34Z
dc.date.available 2023-01-09T21:10:34Z
dc.date.issued 2021
dc.identifier.issn 0133-3720
dc.identifier.issn 1788-9170
dc.identifier.uri https://doi.org/10.1007/s42976-021-00146-0
dc.identifier.uri http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/46302
dc.description.abstract With the increase in demand for healthy and safe food, the interest in the wild ancestors of wheat and the demand for einkorn wheat have increased in the last few decades. In Turkey, einkorn wheat is commonly consumed as bulgur. However, due to the higher protein, minerals particularly Zn and Fe, and phenolic compounds it contains, einkorn wheat flour has started to be added to wheat flour at different rates. Aim in this study is to determine the suitability of einkorn wheat for bread making. Einkorn refined flour addition enables lighter and brighter bread production, while the increasing amount of whole wheat flour has brought together darker bread. Due to the higher amount of bran, it contains, whole wheat flour has led to a significant reduction in bread volume value. The ZS, modified Zeleny sedimentation, SDSS and modified sodium dodecyl Sulphate sedimentation values which directly affect the bread structure showed significant decreases as the amount of einkorn flour and wholemeal flour increased. Einkorn can be mixed with bread wheat flour and whole wheat flour in certain proportions and used in the production of bread suitable for consumer demands. Although it causes a certain decrease in bread structure; einkorn has enough potential to be used in making both wheat bread and whole wheat bread. en_US
dc.language.iso en en_US
dc.publisher Springer Heidelberg en_US
dc.relation.ispartof Cereal Research Communications en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.subject Bread wheat en_US
dc.subject Einkorn en_US
dc.subject Bread-making properties en_US
dc.subject Wheat flour en_US
dc.subject wholemeal flour en_US
dc.subject Durum-Wheat en_US
dc.subject Antioxidant Activity en_US
dc.subject Sedimentation Test en_US
dc.subject Dough Rheology en_US
dc.subject Diploid Wheat en_US
dc.subject Common Wheat en_US
dc.subject Aestivum L. en_US
dc.subject Heat Damage en_US
dc.subject Quality en_US
dc.subject Flour en_US
dc.title Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production en_US
dc.type Article en_US
dc.identifier.volume 49 en_US
dc.identifier.issue 4 en_US
dc.identifier.startpage 625 en_US
dc.identifier.endpage 637 en_US
dc.authorid Kaplan Evlice, Asuman/0000-0002-0344-6767
dc.authorid KECELI, ALAETTIN/0000-0003-1263-8952
dc.identifier.doi 10.1007/s42976-021-00146-0
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.authorscopusid 57222578847
dc.authorscopusid 45960965000
dc.authorscopusid 57215844974
dc.authorscopusid 23393568600
dc.authorscopusid 9238041200
dc.authorwosid Kaplan Evlice, Asuman/GYD-9239-2022
dc.department-temp [Keceli, Alaettin] Pamukkale Univ, Dept Organ Farming Business Management, Sch Appl Sci, Ataturk Bulvari 8, TR-20680 Denizli, Turkey; [Kaplan Evlice, Asuman; Pehlivan, Aliye; Sanal, Turgay] Field Crops Cent Res Inst, Dept Qual Assessment & Food, Ankara, Turkey; [Zencirci, Nusret] Abant Izzet Baysal Univ, Fac Arts & Sci, Dept Biol, Bolu, Turkey en_US
dc.identifier.scopus 2-s2.0-85103263972 en_US
dc.identifier.wos WOS:000632352800001 en_US

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