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Every society has a unique bread culture and history. Turks have a very rich bread culture and variety. One of the types of bread that the Turks brought to Anatolia from Central Asia is yufka bread, which is rolled out with an unleavened dough in a thin and round shape and baked on a sheet metal. Making yufka bread has a function that provides social solidarity and division of labor. In this context, the aim of the study is to make a reading on the social, historical and cultural meaning of yufka bread and to contribute to future studies on this subject. Although the study was conducted from a sociological perspective, the views of different disciplines were also used, therefore an eclectic interdisciplinary method was used in the study. As a result of the study, it was seen that yufka bread, a cultural heritage, is one of the indicators of the national identity and belonging of the Turks. [ABSTRACT FROM AUTHOR]

Sourdough bread is a traditional bread form produced in Türkiye using the fermentation method of lactic acid bacteria and molds. Through fermentation, the technological characteristics of sourdough bread are developed, resulting in the emergence of its characteristic taste and aroma. This process also inreases mineral bioavailability, extends shelf life and decreases glisemic index, making it highly desirable for consumers. As a result, the production of sourdough bread has become increasingly widespread. This study examines the physicochemical and microbiological characteristics of 54 samples of sourdough obtained from the Middle and Eastern Black Sea regions during summer and winter periods. It was determined that the pH values of the samples ranged from 3.30 to 5.43, and while the degree of acidity, total acidity, dry matter and ash contents ranges from 2.50 to 20.50, 0.23 to 1.79%, 49.05 to 65.91%, and 0.34 to 0.95%, respectively. The number of lactic acid bacteria (LAB), total aerobic mesophilic bacteria and molds of the sourdough samples were found to be in the range from 3.65 to 8.97 log CFU/g, 4.19 TO 7.20 log CFU/g and 4.17 to 7.52 log CFU/g, respectively. It was determined that the samples' acidity and pH levels had significant differences between regions, seasons and different bakeries. The number of microorganisms, dry matter and ash quantities of samples showed significant differences among bakeries in terms of these values. These results indicated a lack of standardization in the production of sourdough bread in the regions of the Middle and East Black Sea regions. [ABSTRACT FROM AUTHOR]

Einkorn (Triticum monococcum) is the ancestor of today's wheat, especially grown in Kastamonu province in Anatolia and cultivated about ten thousand years ago. Unlike other wheat types due to its morphological structure, it is harvested with its husk, and since the bran layer is more tightly bound to endosperm layer, it cannot be milled by modern mills where other wheats are processed. For this reason, after the harvest, the processes of passing through the selector, and separating from the husk are carried out, and after being crushed in the mill as whole wheat, it is sieved and the bran layer is separated. The branmass at the level of 25%, which is rich in starchy endosperm, is separated as a waste/by-product in the mill. Because einkorn bran contains coarse grained endosperm, it cannot be used in the food industry and is considered as animal feed. In this study, the use of sourdough produced by spontaneous fermentation from einkorn bran instead of wheat flour was optimized in bread and its effects on bread quality and bioactive qualities were investigated. As a result of the optimization, it was determined that einkorn bran sourdough prepared with the Dough Yield (DY):200 should be used at a rate of 34.23% in bread, where as the water rate in the formulat ion should be at the level of 52.78%. The optimized bread produced was characterized as more voluminous, beter eating quality, flavor and crumb texture than bread containing wheat bran. At the same time, an increase in phytic acid degradation and mineral content was detected. [ABSTRACT FROM AUTHOR]

Boza, a functional traditional beverage, is a product obtained by fermenting grains. In this study, the use of different proportions of boza (25%, 50%, 60% on flour basis) and lyophilized boza (5%, 8%, 10% on flour basis) as a starter and their effects on the microbiological, chemical, textural and sensory properties of bread were investigated. The addition of boza was found to increase dough extensibility and resistance to extension compared to control bread. The proportions of fresh boza or lyophilized boza were significantly correlated with the hardness of breads. In addition, the L value in boza added breads were significantly decreased compared with the control bread. It was determined that the lyophilization caused a significant decrease in lactic acid bacteria compared with yeast counts. The most acceptable group after the control bread was determined to be 25% fresh boza added bread and 5% lyophilized boza added bread. [ABSTRACT FROM AUTHOR]

In this study, wheat breads including Spirulina platensis (SP) and protein extracts from Spirulina platensis (SPE) at levels of 0.125%, 0.25% and 0.50% were prepared and textural, volume, color and sensory properties were determined. Moreover, changes in total phenolic content (TPC), antioxidant activity (AOA) and in vitro protein digestibility (PD) of breads were investigated during in vitro digestion. The sample with the highest firmness value was control (919.4 g, p≤0.05). Breads with SP and SPE had higher volume than control (p≤0.05). The L* (52.2±1.0) and b* (18.9±0.2) values were the lowest for bread with SPE-0.25 (p≤0.05). The AOA of breads (SP-0.125, SP-0.5 and SPE-0.25) increased after in vitro gastric digestion (p≤0.05). The SPE-0.50 was the most preferable in terms of sensory properties. The SPE-0.125 had the highest TPC and breads including SPE at all levels had higher AOA than control and breads with SP after in vitro intestinal digestion (p>0.05). [ABSTRACT FROM AUTHOR]

Wheat bran, which is considered waste and not used in human nutrition, is a product rich in dietary fiber and functional components. In this study, the production of high-fiber bread with improved functional properties was produced with the addition of >850 µm and 200 µm sizes of wheat bran In the scope of the study, bread was produced with wheat flour substituted with 3 different ratios (10, 20 and 30%) of coarse and fine bran. The physical, chemical and functional (total phenolic substance, total flavonoid substance and antioxidant activity) properties of the produced bread were examined. In addition, the important starch fraction properties of the breads were investigated. The addition of coarse bran causes more volume reduction and a darker crust color in the bread compared to the addition of fine bran. The addition of coarse bran caused an increase in the insoluble dietary fiber content, while the addition of fine bran caused a greater increase in the soluble dietary fiber content. The addition of fine bran increased the functional properties of the bread more than the addition of coarse bran. In addition, it was determined that the bran addition caused an improvement in the nutritional properties of the bread. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to examine and compare the effects of Hibiscus (Hibiscus sabdariffa L.) and poppy (Papaver rhoeas L.) extracts on some chemical, physical, microbiological and sensory properties of bread dough and bread. The pH, L, b, chroma, hue values of the dough decreased by usage of hibiscus extract, while the a value was increasing. It was determined as the lowest pH was 4.13; L 39.23; b 5.08; chroma was 6.55, hue angle was 54.65 and the highest a value was 7.20. Counts of total mesophilic aerobic bacteria and yeast/mold were found lower in dough with hibiscus extract. Hibiscus extract application gave the lowest specific volume value (2.15 mL/g). In terms of hardness, gumminess and chewiness, the highest values were obtained in hibiscus bread as 24.96 N, 16.13 N and 147.86 mj, respectively. Sensory properties scored of the breads were lower than the control bread. [ABSTRACT FROM AUTHOR]

The present study aimed to develop new bread formulations enriched with medicinal plant flours, and wheat flour was substituted with dandelion and yarrow plant flour in different ratios (1, 2, and 3%). The control sample was produced using only wheat flour. The sensory properties (appearance, flavor/taste, odor, texture, mouthfeel, general acceptability) of the enriched bread were determined and compared with the control bread, and the effect of the sensory properties of the bread on purchase intention was determined. According to the results of the sensory analysis, the bread with 1% dandelion flour was the most favored sample and showed the closest characteristics to the control sample. It was also concluded that the sensory properties of the bread had a great effect on purchase intention. According to the results of the research, it is thought that these medicinal plant flours can be used as food additives for developing new functional products. [ABSTRACT FROM AUTHOR]

In this study, wheat, rye and green lentil seeds were germinated at different germination period (1, 3 and 5 days), dried and ground into flour. Germinated seed flours were substituted for wheat flour at different ratios (0, 5, 10 and 15%) in bread making; it was carried out in order to increase nutritional and functional properties of bread. As the germination period increased, L* values of germinated seed flour decreased, a*, b* and chroma values increased. The highest protein value was observed in germinated green lentils. Increase germination time resulted in increase in the ash content and minerals (calcium, magnesium and iron) and decrease in phytic acid. Increase in the level of supplementation of germinated flour in bread making, decrease in L* and hue angle values, increase in a*, b* and saturation index values were observed. Soft bread crumb were observed at the 3rd day hardness with using 15% germinated seed flour. The highest phytic acid value among the bread samples was observed with control bread samples. Using all germinated flours in formulation led to a higher total phenolic content than control sample. Among the bread samples, the highest calcium, magnesium and phosphorus values of bread samples were obtained with germinated rye flour addition. The highest iron and potassium values were observed with green lentil flour addition. The 5% substitution rate was defined as an acceptable value in terms of bread volume and specific volume values. [ABSTRACT FROM AUTHOR]

The Annales school, which has an important place in Twentieth-Century historiography, deals mainly with economic, social and cultural history. Food, which is seen as a non-historical subject in everyday life, falls within the scope of Annalesin's work in terms of affecting economic and social processes. The study will trace the differentiation of bread and beer on the basis of the economic and cultural change of a long-term process from antiquity to the transition period to capitalism, where the context of production and consumption changes. The question of how bread and beer, which took its place in the feeding regime of humanity with the Neolithic period and did not fall off the stage of history, differed in the way it was perceived, even though it was based on the same raw material, forms the starting point of the study. [ABSTRACT FROM AUTHOR]

In this study, wheat flour used in bread was replaced by flour (10%) obtained from lupin debittered by different methods (traditional and ultrasound application) and resistant starch type4 (RS-10%) to improve nutritional properties of bread. The effects of vital gluten and/or sodium stearoyl-2-lactylate (SSL) on quality characteristics of bread were investigated. While volume and specific volume decreased with addition of lupin flour+RS to bread formulation, it increased with additives. Use of lupin flour debittered by ultrasound provided higher volume and specific volume, lower firmness and hardness compared to breads containing lupin flour debittered by traditional method. Hardness, springiness, cohesiveness and resilience of breads produced with vital gluten+SSL were found statistically similar to wheat flour bread (P >0.05). Overall acceptability scores of breads decreased with use of 10% lupin flour+10% RS, addition of vital gluten or vital gluten+SSL provided overall acceptability scores close to wheat flour bread. [ABSTRACT FROM AUTHOR]

In the present study, a questionnaire, consists of 14 questions related to food consumption awareness was conducted on randomly selected 280 individuals living in the city center of Karaman. It was found that the relationship between the answers to the question about whether brand factor was paid attention when purchasing food products and professional status of the individuals participating in the research were significant (P=0.000). What the meaning of the bombing (bloating) observed in foods was asked and the relationship between the answers and educational level was found to be important (P=0.021). As the education level increases, the accuracy of the answers increases. However, most of the participants could not give correct answers to the questions about meat and milk. More surveys on meat and dairy products should be conducted and according to the results, various trainings should be organized and the awareness of Karaman people should be increased. [ABSTRACT FROM AUTHOR]

The objectives of this study were to determine the quality and antioxidant properties of bread fortified with black carrot fiber (BCF) at five levels (0, 1.0, 2.5, 5.0 and 7.5% (w/w)). In order to determine the effects of BCF fortification on the properties of bread, the total phenolic content (TPC), antioxidant activity (AA), color, physical and sensorial characteristics were examined. TPC and AA of the bread incorporated by BCF increased regularly with increasing percentages of BCF. The physical properties, diameter, thickness and spread ratio of bread samples supplemented with 1.0 to 7.5% BCF were not significantly different from the control sample (P>0.05). According to the sensory evaluation, the bread containing 1.0 and 2.5% BCF were found to be the most acceptable. The results showed that the BCF fortification of bread is an alternative way to provide more attractive apperance and increase the phenolic content for a healthy diet. [ABSTRACT FROM AUTHOR]

Functional foods have a potential impact on human health beyond basic nutrition. It also helps to reduce the risk of disease. In recent years, studies to increase the nutritional value of bread are gaining importance rapidly. In this study, it was aimed to investigate the changes in quality, antioxidant, and sensory properties of bread by adding milk powder to the traditional bread at levels of 2.5, 5, and 10%. The bread samples were prepared with a bread-making machine. TPC (total phenolic contents), FRAP (ferric reducing antioxidant powers), DPPH (2,2- diphenyl-1-picrylhydrazyl), ABTS (2,29-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), and sensory analyzes were performed. As a result, a certain amount of milk powder additive had a positive effect on sensory properties. While the total phenolic content raised from 4.86 µg GAE/100g to 35.48 µg/100g; the levels of DPPH, FRAP and ABTS increased from 35.42, 39.17, 10.48 µM TEAC to 97.92, 61.11, 21.70 µM TEAC, respectively. [ABSTRACT FROM AUTHOR]

Increasing health problems in worldwide relate to the nutritional and environmental problems affected life quality negatively. Therefore, people's demands to the healthy environment and nutr itional foods increased. In this study, bread production was performed by using white and whole wheat flour with the whey addition (0%-control, 25%, 50%, 75% and 100%). This study aimed examining the changes in some properties of these breads, and investigation of whey usage as dough water. As a result; as the whey ratio increased, the breads' crust colour became darker, HMF content increased and hardness decreased. Also, all breads were scored 3 or more points on the hedonic scale. Consequently; it was evaluated that whey can be used up to 50% as dough water in bread production. Thus, this product can be added to the dough instead of releasing to the environment as waste and it can improve the bread's nutritional properties without additional costs. [ABSTRACT FROM AUTHOR]

The aim of the study is to find out the factors that affect the bread wastage by consumers in Kahramanmaras. Main material of this study is the survey data obtained from the questionnaires that were performed face-to-face with 384 consumers in 2013. Binomial Logit Model is used to estimate the factors affecting the bread wastage. According to results consumers buy average 2.38 loaves of bread per day, and 10% of these are surplus. They transform some part (71%) of the surplus bread into new products, and throw the remaining part (29%) away into waste, or give as animal feed to relevant people. According to results, gender, education, being housewife, bread consumption amount, preparing pastry, pie in the house was found statistically significant. [ABSTRACT FROM AUTHOR]

Ochratoxin A (OTA) is produced by Aspergillus and Penicillium species of fungi, and it is found in various types of grain. The relationship between the consumption of cereal products and OTA toxicity has revealed the appearance of a disease called Balkan Endemic Nephropathy. Studies on experimental animals revealed that OTA has an accelerating effect on nephrotoxic, teratogenic, immunosuppressive, hepatotoxic, genotoxic, cell death and lipid peroxidation. For this reason, the OTA content of bread products, the major component of our nutrition, is important in terms of public health. Bread is consumed all over the world as a source of carbohydrates and proteins. In this study, studies on OTA presence in bread products were screened and compared. According to the Commission of the European Union, the maximum amount of OTA allowed in cereal products is 3ng/g. Studies on OTA in foods showed in Morocco, the value of OTA in 26 of 100 samples was above the limit value of 13.0±1.5 ng/g. In a study in Adana, Turkey, 136 bread samples were studied and 70% of them had the OTA content above the limit value. In other studies, it was stated that the availability of OTA is below the limit values, but the availability of OTA in maize bread is higher than other types of bread. Results of various studies indicated that the presence of OTA in bread products could cause health problems, given that the total OTA amount taken with bread and other foods could exceed the limit values. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the some physicochemical and microbiologic properties of dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation (SPF) and starter (lactic acid bacteria) added fermentation (STF)], and three different drying methods (Drying in oven; KE, Freeze draying; KL and Spray draying; KP). While drying process parameters of powdered sourdough were determined, preservation of the viability of microbiota was targeted. Microbiological counts were performed before and after drying. Although the drying processes caused a decrease in microflora, the counts of microflora did not fall below the generally accepted 5-7 log CFU/g level for the reproduction of starters. Moreover, viability control was performed by microbial counting after 6 months of storage. The powdered doughs have had loss at 2-4 log CFU/g level while maintaining their vitality. The breads were produced by adding the dried sourdoughs at rates of 3%, 6% and 12%. The bread samples and control sample produced without sourdough were compared in terms of mold growth, pH and total acidity during shelf life. The results showed that the powder sourdough increased in the acidity of the bread 2.5% by average and decreased the pH value by an average of 0.5 in 12% usage. Moreover they impacted the mold growth depend on usage rate and type. The most effective results was obtained at 12% usage rate of powder sourdoughs and by SPF / KP combination. [ABSTRACT FROM AUTHOR]

Hazelnut testa is the thin brown perisperm which wraps the hazelnut kernels, and obtained as a by-product after the roasting process of hazelnut. It has good antioxidant and dietary fiber properties. Hence, the present study was carried out to utilize hazelnut testa in the production of bread, cookie and cake, and evaluate some physicochemical and sensorial properties of the samples enriched with hazelnut testa. The wheat flour samples substituted with hazelnut testa at levels of 4, 6, 8 and 10% were used in product recipes. The rheological properties of flour mixes were evaluated using extensograph and farinograph measurements. Increased amounts of testa resulted to higher water absorption (61.8 to 67.1%), development time (4.3 to 10.7 min) and stability (8.2 to 17.2 min) values of flour. Total phenolic content (TPC) of hazelnut testa was determined to be 209.750 mg GAE/g dry matter. TPC of bread, cookie and cake samples which were produced using flour containing 10% testa were 19.427, 9.777 and 13.126 mg GAE/g dry matter, respectively. Cookies prepared with flour containing 8% testa had the highest scores for color, smell and taste (P < 0.05) where the panelists liked all breads and cakes according to overall acceptability equally (P > 0.05). Consequently, the use of flour mixes enriched with hazelnut testa could be an effective way to put functional bakery products in the food market. [ABSTRACT FROM AUTHOR]

Bread is an indispensable food of Turkish society. However, the value that society has given to bread doesn't reflect to bread waste in terms of both religion and cultural perspective. The main purpose of this study is to determine bread waste proportions of households and influencing factors on bread wastage of consumers in Erzurum province. The data used in this research was obtained from face to face interview with 400 households in Erzurum central districts. Ordered probit method was applied to this data. According to results the group with the least bread waste has so percent share. While lavash bread consumption effects as negative to wastage of bread, the household income, to be workers and education level of householder head effects as positive in the households. As a results education, income, vocation status and type of bread are effective to wastage or stilling of bread. Therefore, in order to prevent bread wastage of consumers, these must be explained with necessity of bread buying as needed both national and local mass publishing tools in certain periods. [ABSTRACT FROM AUTHOR]

Celiac Disease is a chronic istestinal disease where the ingestion of gluten leads to damage in people with gluten intolerance. The only treatment for celiac disease is lifelong adherence to gluten-free diet. Thus, people with celiac disease are strictly forbidden to consume wheat and wheat products. It is imperative to produce glutenfree bread for celiac disease patients as bread is an essential part of the diet of our community. Gluten, available in wheat flour, is the main component that regulates the dough and bread formation and that determines the quality of the bread. Gluten makes wheat bread sizable and stretchy as well as with a unique flavor and odor. The inability to replace gluten in bread makes gluten-free bread production almost impossible. Gluten-free cereals and legume flours or starches like rice, corn, soy beans, peanut and chickpea as well as cereal-like products like buckwheat, quinoa and amaranth flours are used in gluten-free bread production. Besides these, several enzymes, gums, protein isolats, acids and structure providers are also added into the formula. A permanent bread formula for celiac disease still lacks. Efforts to settle challenges like lack of size and flavor, texture toughness as well as low nutritive value and rapid staling observed in the gluten-free breads are still in progress. In this study; studies to improve the quality of gluten-free bread is compiled by various researchers. In this study, we compliled studies to improve the quality of gluten-free bread by various authors. So this study tried to shed light for those who want to do further research for this topic. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to evaluate bakeries producing traditional sourdough bread and free type bread economically. It was also aimed to put forward their current situation about competencies related to technology, quality improvement activities, managers and staff training, production capacities, costs and profitability in the production of bread. The data obtained from the survey method from 22 bakeries actively working in the city centre was the material of the study. The data in the study belongs to 2014 production period. Bakeries were divided into 3 groups according to their daily bread production capacity. According to the findings of the study, the average production capacities of bakeries were found as 7338.64 bread/day. However their daily production remains far below their daily capacity. The capacity utilization rate of bakeries was determined as 33.88%. Absolute profit of bakeries was calculated as 121 437 TL. Production cost of bakeries for small free type (300±50 gl big free type (600±50 g) and İsparta sourdough bread (650±100 g) were determined as 0.69 TL, 1.25 TL and 1 TL, respectively. The relative profit was found to be 1.20. [ABSTRACT FROM AUTHOR]

In this study, gluten-free bread mixtures, suitable for patients with celiac disease, have been compared for bread-making performance with wheat flour as a control. Ash contents of the mixtures are higher, but protein contents are lower with respect to control flour. Color values were found to be close to those of the control flour, but differed significantly in terms of yellowness (b*) because of the high corn flour presence in the Mixture-1. The viscosity values of all the mixtures have been detected higher than the control flour; which was more significant in the mixture containing rice flour. All the bread made with gluten-free combinations has got stale quickly. The bread made with the Mixture-7 has got stale faster than the control, and the others at the end of 24 and 72 h. All the gluten-free bread has lower scores than the control in terms of sensory attributes, especially taste and smell. The bread of the Mixture-1 has the highest scores in respect of sensory attributes. Rice flour must absolutely be present in the formulation in order to improve the gluten-free bread quality. The study also showed that the amount and compositions of hydrocolloids are also critical to obtain desired crumb attributes. [ABSTRACT FROM AUTHOR]

In this study, the quality properties of breads which were produced by the addition of different fruit and vegetable flours (chickpea, soybean, pinto bean, lentil, carob and pea) were determined. In the first part of the study, different fruit and vegetable flours were added to bread formulation by replacement of wheat flour (20% by weight). Moisture content, water activity, color values (CIE L*, a* and b*) and dimensions of baked breads were determined. In addition, color, odor, flavor, porosity and overall acceptance of breads were evaluated by semi-trained panelists. According to results of sensory evaluation panel, the highest sensory scores were obtained from breads with pinto bean flour. For this reason, in the second part of the study, the effect of different amounts of pinto bean flour addition (5%, 10%, 15%, 20% and 25%) on the physical and quality properties of breads were studied. As a result, the highest sensory scores were obtained from breads containing 10% pinto bean flour. [ABSTRACT FROM AUTHOR]

In this study, Morus nigra that have been consumed in various forms for many years were added to bread formula and the effects of it on total phenolic content, antioxidant activity and phenolic composition of bread were investigated. According to the results obtained from the study Morus nigra increased the total phenolic content and antioxidant activity of the bread. Morus nigra was added to the bread increased the functionality of bread by increasing the inhibition of free radicals. As a result of HPLC analysis, it was determined that gallic acid and catechin amount increased in the bread. including Morus nigra. [ABSTRACT FROM AUTHOR]

In this study, the effects of vital wheat gluten and L-ascorbic acid ([L-AA], 0 and used two fold amount of compensate for the diluted gluten proteins [SGPT]; 0 and 100 mg/kg flour+bran mixture respectively) on quality properties of wheat bran bread such as loaf volume yield, grain structure, softness and moisture content were investigated. Bread, containing wheat bran with different concentration 0, 10 and 20% was produced by using mechanical dough development method. According to the findings, in production of bran bread, the use of vital gluten at the level of two fold amount of SGPT were increased loaf volume, softness, and moisture content of bread, and improved grain structure of it. The usage of 100 mg/kg L-AA was developed the loaf volume, but it did not affect the moisture contents of the breads. The use of both additives together, improves the quality of bread better than usage of additives individually. The increase of the gluten content of flour+bran mixture at higher levels than the initial gluten content of the flour, did not gain initial properties of flour but it could prevent the descension of the bread qualities on certain scales. [ABSTRACT FROM AUTHOR]

The quality of wheat flour and many bakery products, primarily bread, is controlled by gluten. Studies have not been fully revealed the exact reasons of the positive effects of the gluten complex on dough and bread qualities, and many assumptions have been reported about this matter. Firstly, although it has been suggested that the gliadin/glutenin ratio and the total amount of protein in flour are the primary reasons that influence dough and bread qualities, the recent studies have shown that the glütenin fraction in the gluten complex is primarily effective on the viscoelastic quality of the dough. Type of wheat variety determines bread quality. Additionally, much more superior bread could be produced with the use of wheat varieties containing a great amount high molecular weight-glutenin sub unite. This study reviews the effects of gluten complex on wheat dough and bread qualities. [ABSTRACT FROM AUTHOR]

In this study, Morus nigra that have been consumed in various forms for many years were added to bread formula and the effects of it on total phenolic content, antioxidant activity and phenolic composition of bread were investigated. According to the results obtained from the study Morus nigra increased the total phenolic content and antioxidant activity of the bread. Morus nigra was added to the bread increased the functionality of bread by increasing the inhibition of free radicals. As a result of HPLC analysis, it was determined that gallic acid and catechin amount increased in the bread. including Morus nigra. [ABSTRACT FROM AUTHOR]

Gliadin, one of the two basic components of gluten complex, has been found only in cereal seeds, and chemically classified as basic proteins. It consists of homologous peptide chains and has more symmetrical, smaller structure thus lower moleculer weight than glutenin. It can be solubilized in solvents of hydrogen bond and 70-90% ethyl alcohol. Its solubilization property at concentrated alcohol solutions is a distinctive characteristic in comparison to other proteins; however, it cannot be solubilized in water and pure alcohol. Having the ability of extension, gliadin is the main component responsible from the uniform dough structure. Gliadin, which controls bread volume and has a spherical structure, becomes positively charged during gluten formation. At low pH, gliadins are electrophoretically separated into four groups as alpha (β), beta (γ), gamma (γ) and omega (ω) gliadins. β, γ and γ Gliadins have an important function in bread making. However, ω-gliadin has a less important role in gluten formation and bread making because it shows poor emulgator property and does not include sulfur in its structure, thus unable to form S-S linkages. Wheat gluten proteins, especially gliadin, and their role in bread making were reviewed in this review. [ABSTRACT FROM AUTHOR]

Gliadin, one of the two basic components of gluten complex, has been found only in cereal seeds, and chemically classified as basic proteins. It consists of homologous peptide chains and has more symmetrical, smaller structure thus lower moleculer weight than glutenin. It can be solubilized in solvents of hydrogen bond and 70-90% ethyl alcohol. Its solubilization property at concentrated alcohol solutions is a distinctive characteristic in comparison to other proteins; however, it cannot be solubilized in water and pure alcohol. Having the ability of extension, gliadin is the main component responsible from the uniform dough structure. Gliadin, which controls bread volume and has a spherical structure, becomes positively charged during gluten formation. At low pH, gliadins are electrophoretically separated into four groups as alpha (α), beta (β), gamma (γ) and omega (ω) gliadins. α, β and γ Gliadins have an important function in bread making. However, ω-gliadin has a less important role in gluten formation and bread making because it shows poor emulgator property and does not include sulfur in its structure, thus unable to form S-S linkages. Wheat gluten proteins, especially gliadin, and their role in bread making were reviewed in this review [ABSTRACT FROM AUTHOR]

Gluten has a complex structure with two main groups of proteins, gliadin (a prolamin) and glutenin (a glutelin), and include other moieties such as starch, other proteins, lipids, and sugars. Bread making quality of different wheat flours is mainly dependent on the properties of gluten proteins. The most important factor which effects the gluten and bread properties is the quantity and quality of glutenin. Glutenin, fundamental constituent of gluten complex, has been found only in cereal seeds, and chemically classified as basic proteins. It occurs by cross-linking of sulfhydryl groups on peptide bonds to form disulfide bonds (S-S). Glutenin has a high molecular weight thus it can be solubilized at a limited extent, and it can be solubilized only in low salt concentrations at dilute acids or bases solution. Glutenin with its elastic structure is a fundamental factor to determine the mixing properties of dough. Glutenin provides dough to ability on retention to extensibility. It is sensitive to heat denaturation. It can be divided in two main groups as High Molecular Weight (65.000-90.000) Glutenin Subunits (HMW-GS), and Low Molecular Weight (30.000-45.000) Glutenin Subunits (LMW-GS). It was reported that the HMW-GS have the most positive effects on bread quality (than LMW-GS). This study reviews wheat gluten proteins and their function in breadmaking. [ABSTRACT FROM AUTHOR]

This study aims to examine the effect of ozone application on quality characteristics of different types of flour samples and their dough and bread samples. For this purpose, ozone was applied to the half of the three different flour samples (Type 550, 650 and 850) by an ozone generator. The other half of the flour samples were designated as the control group with no ozone application. Wet gluten, gluten index and color values (L*, a* and b*) were undertaken as the parameters in determination of flour quality. The Farinograph and Extensograph characteristics were taken into consideration in evaluation of doughs which were made from those flours and then, the qualitative characteristics of breads made from these flours. According to the obtained data, while the wet gluten and the L* values were increased, b* values were decreased by the ozone application. Besides, it increased the whiteness of the flour. It is determined that the ozone application had no significant effect on the rheological properties of the dough but, the energy values of the dough were significantly affected. It is also found that the ozone application had a significant positive effect on the bread volumes and specific volumes, especially for the breads made from Type 550 flours. In general, the ozone application had positive effects on the textural structure and the whiteness of the crumb. [ABSTRACT FROM AUTHOR]

White bread loaves prepared from wheat flour and the addition of different levels of acidulants, i.e. acetic and lactic acid with calcium propionate, were evaluated for their microbial shelf life as well as sensory quality characteristics during 96 h of storage. Among the sensory characteristics for the different treatments, volume of bread, color of crust, symmetry of form, crust characteristics, grain, and crumb color differed significantly, and the scores were 6.5-7.4, 5.8- 6.8, 2.9-3.4, 2.7-3.1, 10.6-11.8, and 6.8-7.4, respectively, whereas evenness of bake, aroma, taste, and texture were not significantly different. Storage for 96 h affected the aroma, taste, texture, and crust characteristics to a great extent. The treatments containing 0.2% and 0.3% lactic acid in combination with 0.2% calcium propionate were the most effective against microbial spoilage. [ABSTRACT FROM AUTHOR]

In this study, white and whole meal breads baked at laboratory conditions were stored at 4, 25, 37 and 45 ±C for 7 days. Total mesophilic aerobic bacteria (TMAB) counts, mold and Bacillus counts were carried out on these breads at 24 hours intervals. Water activity of the crumb was also determined at the same intervals. Bacillus counts were performed to investigate the development of rope spoilage. Rope spore counts of the raw materials were determined as indicators of the initial load of Bacillus spores in the breads. The moisture, crude protein, crude fat, crude fiber, total ash and non-damaged starch composition of the breads were also determined at day 0 in order to identify the breads analytically. Results showed that, among the raw materials, yeast was the ingredient with the highest load of Bacillus spores. It was found that TMAB count was significantly (P<0.01) affected by the storage time and temperature. In addition to storage time and temperature, bread type also had a significant (P<0.01) effect on Bacillus counts. The results indicated no symptoms of mold growth. It was determined that temperature, bread type and storage time (P<0.01) had a statistically significant effect on aw values. [ABSTRACT FROM AUTHOR]