Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş
The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phyt...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2012-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201206-0007_effects-of-whole-buckwheat-flour-on-physical-chemical-and-sensory-properties-of-flat-bread-lava.php |
| _version_ | 1797899741460168704 |
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| author | Gökçen YILDIZ Nermin BILGIÇLI |
| author_facet | Gökçen YILDIZ Nermin BILGIÇLI |
| author_sort | Gökçen YILDIZ |
| collection | DOAJ |
| description | The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavaş breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 mg/100 g. As a result, the utilisation of WBF in lavaş bread improved the nutrients contents of the bread except PA. The dark colour and slight bitter taste of the WBF affected the sensory score of lavaş bread negatively at 40% substitution level, but the overall acceptability values did not change significantly (P < 0.05) compared to control sample. |
| first_indexed | 2024-04-10T08:33:40Z |
| format | Article |
| id | doaj.art-5ef91a7b526d4aeabd102c17f2e36f3d |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:40Z |
| publishDate | 2012-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-5ef91a7b526d4aeabd102c17f2e36f3d2023-02-23T03:27:52ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172012-12-0130653454010.17221/10/2012-CJFScjf-201206-0007Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, LavaşGökçen YILDIZ0Nermin BILGIÇLI1Department of Food Engineering, Faculty of Agriculture, Uludağ University, Bursa, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, TurkeyThe whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavaş breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 mg/100 g. As a result, the utilisation of WBF in lavaş bread improved the nutrients contents of the bread except PA. The dark colour and slight bitter taste of the WBF affected the sensory score of lavaş bread negatively at 40% substitution level, but the overall acceptability values did not change significantly (P < 0.05) compared to control sample.https://cjfs.agriculturejournals.cz/artkey/cjf-201206-0007_effects-of-whole-buckwheat-flour-on-physical-chemical-and-sensory-properties-of-flat-bread-lava.phppseudo-cerealsphytic acidmineralsensory |
| spellingShingle | Gökçen YILDIZ Nermin BILGIÇLI Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş Czech Journal of Food Sciences pseudo-cereals phytic acid mineral sensory |
| title | Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş |
| title_full | Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş |
| title_fullStr | Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş |
| title_full_unstemmed | Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş |
| title_short | Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş |
| title_sort | effects of whole buckwheat flour on physical chemical and sensory properties of flat bread lavas |
| topic | pseudo-cereals phytic acid mineral sensory |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201206-0007_effects-of-whole-buckwheat-flour-on-physical-chemical-and-sensory-properties-of-flat-bread-lava.php |
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