Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production
| Autor: | Nusret Zencirci, Aliye Pehlivan, Asuman Kaplan Evlice, Alaettin Keçeli, Turgay Şanal |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
0301 basic medicine Physiology Flour Dough Rheology Wheat flour Biology Bread wheat 01 natural sciences wholemeal flour 03 medical and health sciences food Genetics Food science Sedimentation Test Aestivum L Bread making Bread-making properties Bran Heat Damage fungi digestive oral and skin physiology Antioxidant Activity food and beverages Wheat bread Einkorn Wholemeal flour Whole wheat Quality food.food 030104 developmental biology Common Wheat Diploid Wheat Agronomy and Crop Science Durum-Wheat 010606 plant biology & botany |
| Zdroj: | Cereal Research Communications. 49:625-637 |
| ISSN: | 1788-9170 0133-3720 |
| DOI: | 10.1007/s42976-021-00146-0 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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