159 results on '"Ekmek"'
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2. Effect of Storage on the Antioxidant, Color and Sensory Properties of Local Bread.
- Author
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YALÇIN, Seda
- Subjects
BREAD quality ,SENSORY evaluation ,ANTIOXIDANTS ,SOURDOUGH bread ,FOOD storage - Abstract
This article examines the impact of storage on the quality of local bread made with sourdough and potato puree. The study found that as the bread was stored for longer periods, there was a decrease in its physical characteristics such as mass, height, width, crust thickness, total volume, and specific volume. The quantity of ß-carotene and phenolic compounds in the bread also decreased with increasing storage time. However, sensory evaluation showed that the breads maintained desirable crust color, crumb texture, porosity, aroma, and overall acceptance throughout the storage period. The study concludes that local bread made with sourdough has a longer shelf life and provides valuable information on its nutritional value and sensory properties. [Extracted from the article]
- Published
- 2024
- Full Text
- View/download PDF
3. OKLAVADAN SOFRAYA TÜRKLERİN KÜLTÜREL MİRASI "YUFKA" EKMEĞİNİN SOSYOTARİHSEL VE KÜLTÜREL ANLAMI.
- Author
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KARHAN, Jale
- Abstract
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]
- Published
- 2024
- Full Text
- View/download PDF
4. Репрезентация Концепта «Хлеб» в Рамках Лингвокультурологического Подхода (На Примере Турецких Фразеологизмов)
- Author
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DOHMAN, Ümmügülsüm
- Subjects
LINGUISTICS ,BREAD - Abstract
Copyright of Journal of Social Sciences Research / Sosyal Bilimler Arastirmalari Dergisi is the property of ODU Journal of Social Sciences Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
- Full Text
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5. Ekmek Fırının Ağzında: Kanuni Dönemi İstanbul'unda Fırınlar, Ekmekçiler ve Ekmekler.
- Author
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BİLGİN, ARİF
- Abstract
Copyright of Kadim is the property of Kadim and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
- Full Text
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6. Trabzon Ekmeği Ekşi Hamurlarının Bazı Fizikokimyasal ve Mikrobiyolojik Özellikleri.
- Author
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Yurttaş, Merve, Şahin, Nevzat, and Çon, Ahmet Hilmi
- Subjects
- *
SOURDOUGH bread , *LACTIC acid fermentation , *LACTIC acid bacteria , *AEROBIC bacteria , *ACIDITY , *FOOD fermentation - Abstract
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]
- Published
- 2023
- Full Text
- View/download PDF
7. SİYEZ KEPEĞİ EKŞİ HAMUR OPTİMİZASYONUNUN EKMEĞİN KALİTE VE BİYOAKTİF NİTELİKLERİ ÜZERİNDEKİ ETKİLERİ.
- Author
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Örü, Fatmanur and Ertop, Müge Hendek
- Subjects
- *
PHYTIC acid , *ANIMAL feeds , *WHEAT bran , *FOOD industry , *BREAD quality , *FLOUR , *BRAN - Abstract
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]
- Published
- 2023
- Full Text
- View/download PDF
8. THE EFFECT OF THE USE OF FRESH AND LYOPHILIZED BOZA ON BREAD QUALITY PROPERTIES.
- Author
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Kılmanoğlu, Hilal, Akbaş, Meryem, Kumcuoğlu, Seher, and Tavman, Şebnem
- Subjects
- *
BREAD , *BREAD quality , *FUNCTIONAL beverages , *LACTIC acid bacteria - Abstract
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]
- Published
- 2022
- Full Text
- View/download PDF
9. INVESTIGATION OF CHANGES IN ANTIOXIDANT ACTIVITY AND PROTEIN DIGESTIBILITY OF WHEAT BREADS INCLUDING SPIRULINA PLATENSIS AND PROTEIN EXTRACTS FROM SPIRULINA PLATENSIS DURING IN VITRO DIGESTION.
- Author
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Yılmaz, Meltem and Yucetepe, Aysun
- Subjects
- *
SPIRULINA platensis , *WHEAT proteins , *BREAD , *DIGESTION , *ANTIOXIDANTS , *PROTEINS - Abstract
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]
- Published
- 2022
- Full Text
- View/download PDF
10. Fermente edilmiş pseudo-tahılların glutensiz ekmek üretiminde kullanımı: Fiziksel ve tekstürel özellikler üzerine etkileri.
- Author
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YEŞİL, Saliha and LEVENT, Hacer
- Abstract
Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2022
- Full Text
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11. Ekşi Maya Fermantasyonu ile Üretilen Ekmeklerdeki Biyoaktif Bileşenlerin In Vitro Biyoerişilebilirliği ve Sağlık Üzerine Etkileri
- Author
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Özlem Çağındı, Ergun Köse, and Ceren İnce
- Subjects
biyoaktif bileşenler ,biyoerişilebilirlik ,ekşi maya fermantasyonu ,in vitro ,ekmek ,Agriculture ,Agriculture (General) ,S1-972 - Abstract
Ekşi mayalı ekmek, buğday, çavdar veya diğer tahıl unlarının su ile karıştırılması ve laktik asit fermantasyonu sonucu elde edilen geleneksel bir üründür. Ekşi maya fermantasyonu ile üretilen gıdaların sağlık üzerindeki etkilerini sağlayan mekanizmaların; mikroorganizmaların probiyotik etkisi, biyoaktif peptit ve organik asitlerin (asetik asit, bütirat, propiyonik asit) üretimi, anti-besin (fitik asit vb.) miktarının azalması, fenolik bileşik ve antioksidan biyoerişilebilirliğinin artması, nişasta ve proteinin sindirilebilirliği ve minerallerin biyoyararlılığında artış, glutenin degradasyonu ile çölyak hastalarına yeni ürün geliştirme sağlaması olduğu bildirilmektedir. Bu çalışmada, ekşi maya fermantasyonunun ekmek bileşenleri üzerine etkisi, in vitro biyoerişilebilirliği ve sağlığa faydaları irdelenmiştir.
- Published
- 2021
- Full Text
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12. FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ.
- Author
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Cingöz, Ali, Akpınar, Özlem, and Sayaslan, Abdulvahit
- Subjects
- *
NUTRITION , *BREAD , *DIETARY fiber , *BRAN , *FLOUR , *FLAVONOIDS , *WHEAT bran , *STARCH - Abstract
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]
- Published
- 2022
- Full Text
- View/download PDF
13. EFFECTS OF HIBISCUS (Hibiscus sabdariffa L.) AND POPPY (Papaver rhoeas L.) EXTRACTS ON DOUGH AND BREAD PROPERTIES.
- Author
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Çelik, İlyas and Göncü, Ali
- Subjects
- *
ROSELLE , *HIBISCUS , *DOUGH , *BREAD , *PAPAVERACEAE , *FLOUR - Abstract
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]
- Published
- 2021
- Full Text
- View/download PDF
14. Dîvânu Lugâti't-Türk'te Ekmek Adları.
- Author
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Korkut, Gizem
- Subjects
ENCYCLOPEDIAS & dictionaries ,BREAD ,DIALECTS ,SUFFIXES & prefixes (Grammar) ,ADJECTIVES (Grammar) - Abstract
Copyright of Journal of Dil Araştırmaları is the property of Journal of Dil Arastirmalari and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2021
- Full Text
- View/download PDF
15. BAZI TIBBİ BİTKİLERLE ZENGİNLEŞTİRİLMİŞ EKMEKLERİN DUYUSAL ÖZELLİKLERİ VE SATIN ALMA NİYETİNE ETKİSİ.
- Author
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Özdemir, Gözde, Altıner, Dilek Dülger, and Şahan, Yasemin
- Subjects
- *
FOOD additives , *FLOUR , *MEDICINAL plants , *YARROW , *DANDELIONS , *ENRICHED foods - Abstract
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]
- Published
- 2021
- Full Text
- View/download PDF
16. The Effects of Germinated Seeds on Nutritional and Technological Properties of Bread.
- Author
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TOK, Hatice and ERTAŞ, Nilgün
- Subjects
- *
BREAD , *FLOUR , *LENTILS , *BREAD crumbs , *PHYTIC acid , *SEEDS , *RYE , *WHEAT - Abstract
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]
- Published
- 2021
- Full Text
- View/download PDF
17. Annales Penceresinden Yemeğin Kültürel Tarihi: Ekmek ve Bira Örneği.
- Author
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Yılmaz, Ayşenur and Telli, Rüya
- Subjects
- *
CULTURAL history , *SOCIAL change , *SOCIAL processes , *SOCIAL history , *ECONOMIC change , *NEOLITHIC Period - Abstract
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]
- Published
- 2021
- Full Text
- View/download PDF
18. Physical, physicochemical (technological) and chemical characteristics of common bread wheat (Triticum aestivum L.) varieties grown in Mardin region of Turkey.
- Author
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YILDIRIM, Ali and DEGER, Önder
- Subjects
WHEAT varieties ,GLUTEN content of wheat ,MOISTURE content of wheat ,WHEAT proteins - Abstract
Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2021
- Full Text
- View/download PDF
19. FARKLI YÖNTEMLERLE ACILIĞI GİDERİLMİŞ LÜPEN UNU VE DİRENÇLİ NİŞASTA İÇEREN EKMEKLERİN KALİTE ÖZELLİKLERİ ÜZERİNE VİTAL GLUTEN VE EMÜLGATÖRÜN ETKİSİ
- Author
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Yaver, Elif and Bilgiçli, Nermin
- Subjects
- *
FLOUR , *ULTRASONIC imaging , *BREAD quality , *GLUTEN , *STARCH , *BREAD , *RICE flour - Abstract
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]
- Published
- 2021
- Full Text
- View/download PDF
20. Концепт хлеб как один из ключевых концептов в русской к ультуре
- Author
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ÇAĞIL, Hasan Cankat and YAŞENKO, Tatiana Antonovna
- Abstract
Copyright of RumeliDE Journal of Language & Literature Research / RumeliDE Dil ve Edebiyat Araştırmaları Dergisi is the property of RumeliDE Uluslararasi Hakemli Dil & Edebiyat Arastirmalari Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2020
- Full Text
- View/download PDF
21. Ekmek Üretiminde Farklı Turunçgil Aldebolarının Kullanım İmkanları.
- Author
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DEMIR, Mustafa Kürşat and OLCAY, Nezahat
- Abstract
Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2020
- Full Text
- View/download PDF
22. Karaman İl Merkezinde Yaşayan Halkın Bilinçli Gıda Tüketim Derecesinin Araştırılması.
- Author
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YERLİKAYA, Sabire, KARAMAN, Şura Nur, TUNA, Süheyla, and ŞEN ARSLAN, Hülya
- Subjects
- *
OCCUPATIONAL prestige , *FOOD consumption , *GROCERY shopping , *EDUCATIONAL attainment , *FOOD - Abstract
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]
- Published
- 2020
- Full Text
- View/download PDF
23. QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER.
- Author
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Yılmaz, Betül Bay and Pekmez, Hatice
- Subjects
- *
CARROTS , *BREAD , *ANTIOXIDANTS , *FIBERS , *SENSORY evaluation , *ENRICHED foods - Abstract
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]
- Published
- 2020
- Full Text
- View/download PDF
24. THE EFFECT OF MILK POWDER ADDITION ON THE PROPERTIES OF BREAD QUALITY AND FUNCTIONALITY.
- Author
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Burnaz, Nesibe Arslan and Ertop, Müge Hendek
- Subjects
- *
BREAD quality , *DRIED milk , *FUNCTIONAL foods , *NUTRITIONAL value , *NUTRITION - Abstract
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]
- Published
- 2020
- Full Text
- View/download PDF
25. FARKLI ORANLARDA PEYNİR ALTI SUYU KULLANIMININ BEYAZ VE TAM BUĞDAY UNLARINDAN ÜRETİLEN EKMEKLERİN BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ.
- Author
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Cansız, Zeynep, Uslu, Cihadiye Candal, Mutlu, Ceren, Tontul, Sultan Arslan, Ercan, Recai, and Erbaş, Mustafa
- Subjects
- *
FLOUR , *REFUSE containers , *WHEY , *QUALITY of life , *DOUGH , *WHEY proteins , *BREAD - Abstract
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]
- Published
- 2020
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- View/download PDF
26. EKMEK İSRAF ETMEME NİYETİNİN DEĞERLENDİRİLMESİ.
- Author
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ARSLAN, Üyesi Neslihan and AYDIN, Hatice
- Subjects
FOOD waste ,COLLEGE teachers ,BREAD ,INTENTION ,HUNGER - Abstract
Copyright of Journal of Management & Economics Research is the property of Journal of Management & Economics Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2019
- Full Text
- View/download PDF
27. Factors Affecting Bread Wastage by Householdsin Kahramanmaraş.
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IKIKAT TUMER, Emine and AKBAY, Cuma
- Subjects
- *
PIES , *BREAD , *NEW product development , *ANIMAL feeds - Abstract
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]
- Published
- 2019
- Full Text
- View/download PDF
28. Ekmek ve Bazı Tahıl Ürünlerinde Okratoksin A Bulunurluğu ve Toksik Etkileri.
- Author
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Büyüker, Sultan Mehtap
- Subjects
- *
CEREAL products , *LABORATORY animals , *CELL death , *BAKED products , *PUBLIC health , *ONIONS - Abstract
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]
- Published
- 2019
- Full Text
- View/download PDF
29. TÜRK MUTFAĞINDA GELENEKSEL EKMEK PİŞİRME YÖNTEM, ARAÇ VE GEREÇLERİNİN YAŞATILMASI: PİLEKİ ÖRNEĞİ.
- Author
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DÜNDAR ARIKAN, Alev and ÖZKEŞKEK, Maksut
- Abstract
Copyright of Black Sea / Karadeniz is the property of Black Sea / Karadeniz and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2019
- Full Text
- View/download PDF
30. Farklı Miktarlarda Zeytinyağı Kullanımının Ciabatta Ekmeğinin Duyusal Özelliklerine Etkisi
- Author
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Pınar GÜMÜŞ
- Subjects
Engineering ,Olive oil ,Ciabatta ,Bread ,Sensory ,Zeytinyağı ,Ekmek ,Duyusal ,Mühendislik - Abstract
Ciabatta is a classic Italian bread type that has become popular around the world in recent years. It is characterized by crisp crust, large and irregular crumb grain. The objective of this study was to evaluate the effect of the use of different amounts of olive oil on the sensory properties of ciabatta bread samples. To determine the best mixture of bread, different amounts of olive oil were used to produce ciabatta bread. The sensory properties of three different kinds of bread (type I, type II, type III) were investigated such as shape and symmetry, crust color and crumb color, stickiness, mouthfeel, taste and aroma and overall assessment. Ash, moisture and protein content were also analyzed. In this study, when the sensory properties of the ciabatta breads were examined, it was observed that the effects of different amounts of olive oil on shape and symmetry, crust color and crumb color, stickiness, mouthfeel, taste and aroma and overall assessment of all ciabatta breads were not found statistically important (p>0.05). It was also found that ash and protein content was not significantly affected (p>0.05)., Ciabatta, son yıllarda dünya çapında popüler hale gelen klasik bir İtalyan ekmeği türüdür. Gevrek kabuğu, büyük ve düzensiz ekmek içi gözenek yapısı ile bilinmektedir. Bu çalışmanın amacı, farklı miktarlarda zeytinyağı kullanımının ciabatta ekmeği örneklerinin duyusal özellikleri üzerindeki etkisini değerlendirmektir. En iyi ekmek karışımını belirlemek için ciabatta ekmeği üretiminde farklı miktarlarda zeytinyağı kullanılmıştır. Üç farklı ekmek çeşidinin (tip I, tip II, tip III) şekil ve simetri, kabuk rengi ve ekmek içi rengi, yapışkanlık, ağız hissi, tat ve aroma ve de genel değerlendirme gibi duyusal özellikleri incelenmiştir. Kül, nem ve protein içeriği de analiz edilmiştir. Bu çalışmada ciabatta ekmeklerinin duyusal özellikleri incelendiğinde, ciabatta ekmeklerinin tamamında farklı miktarlarda zeytinyağı kullanımının şekil ve simetri, kabuk rengi ve ekmek iç rengi, yapışkanlık, ağız hissi, tat ve aroma ve genel değerlendirme üzerine etkilerinin istatistiksel olarak önemli olmadığı görülmüştür (p>0.05). Kül ve protein içeriğinin de önemli ölçüde etkilenmediği bulunmuştur (p>0.05).
- Published
- 2022
31. İKİNCİ DÜNYA SAVAŞI TÜRKİYE'SİNDE EKONOMİK DURUMUN SOSYAL HAYATA ETKİLERİNE DAİR BAZI TESPİTLER.
- Author
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GÖZCÜ, Alev
- Subjects
WORLD War II ,COST of living ,TURKISH history, 1918-1960 - Abstract
Copyright of Ataturk Yolu Journal / Atatürk Yolu Dergisi is the property of Ataturk Yolu Journal / Ataturk Yolu Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2018
- Full Text
- View/download PDF
32. Ekşi Maya Fermantasyonu ile Üretilen Ekmeklerdeki Biyoaktif Bileşenlerin In Vitro Biyoerişilebilirliği ve Sağlık Üzerine Etkileri
- Author
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Ergun Köse, Ceren İnce, and Özlem Çağındı
- Subjects
Chemistry ,Sourdough fermentation ,Agriculture (General) ,biyoerişilebilirlik ,food and beverages ,ekşi maya fermantasyonu ,in vitro ,Agriculture ,Food science ,ekmek ,biyoaktif bileşenler ,S1-972 - Abstract
Sourdough bread is a traditional product, which is produced by mixing wheat, rye or other grain flours with water and lactic acid fermentation. The supposed mechanisms for the effect of foods produced by sourdough fermentation on health were probiotic effect of microorganisms, production of bioactive peptides and organic acids (acetic acid, butyrate, propionic acid), decreased amount of anti-nutrients (phytic acid, etc.), digestibility of starch and protein, increased bioaccessibility of phenolic compounds and bioavailability of minerals, degradation of gluten, new product to celiac patients. It was reported to have effects on nutrition, such as product development. In this review, the effect of sourdough fermentation on the ingredients in bread, in vitro bioaccessibility and health benefits are examined.
- Published
- 2021
33. The effect of pumpkin (Cucurbita pepo L.) flour addition to wheat flour on the technological properties of dough and bread
- Author
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Tartılmış Türkoğlu, Meltem, Gerçekaslan, Kamil Emre, and Nevşehir Hacı Bektaş Veli Üniversitesi/mühendislik-mimarlık fakültesi/gıda mühendisliği bölümü/gıda mühendisliği anabilim dalı
- Subjects
Pumpkin flour ,Kabak unu ,Ekmek ,Tekstür ,Rheological properties ,Bread ,Texture ,Reolojik özellikler ,Diyet lifi ,Dietary fiber - Abstract
Bu araştırmada, çerezlik kabağın atık materyal olan kısmı un haline getirilerek ekmek üretiminde kullanım imkânları araştırılmıştır. Bu amaçla, normal ekmek üretiminde buğday unu yerine farklı seviyelerde (%2,5, %5, %10 ve %20) kabak ununun kullanıldığı un karışımlarından elde edilen hamurların reolojik özellikleri ve renk yoğunluğu; üretilen ekmeklerin ise bazı fiziksel, kimyasal, dokusal ve duyusal özellikleri incelenmiştir. Analizler sonucunda, kabak unu seviyesi değişkeninin hamurun ve ekmeğin teknolojik özellikleri üzerinde genellikle istatistiksel olarak önemli (p
- Published
- 2022
34. Sandviç Üretimi, Çeşitleri, Özellikleri ve Ambalajlanması
- Author
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Hilal DİKMEN, Özlem ÇABİR, Neslihan POLAT, and Osman SAĞDIÇ
- Subjects
Sandwich production ,sandwich types and features ,sandwich bread ,packaging ,Engineering ,Sandviç ,mikrobiyoloji ,modifiye atmosferde kapama ,ekmek ,Mühendislik - Abstract
In recent years, the changing lifestyle has led people to consume ready-made food. Recently, the increasing type of "fast food" has left the place of unhealthy ready-made foods to healthy, functional snacks. With the increase in ready-to-eat food consumption, studies on packaging techniques to extend the shelf life of food continue to increase in parallel. Shelf life studies are carried out to create minimum loss in taste, texture and nutritional elements of the product. In this direction, in this review study, the latest developments in the production and packaging of sandwiches, an important snack product with a rapidly increasing potential in recent years, are included. Sandwiches usually consist of ingredients such as bread, vegetables, sauces, meat and dairy products. Sandwiches, which have hot or cold varieties, also have varieties such as open, closed and rolls. Bread varieties such as white, rye, whole wheat, whole grain, lavash, tortilla, Focaccia and French bread are commonly used in sandwiches. Modified atmosphere packaging is the most widely used packaging technique for sandwiches. It is thought that the importance of the sandwich, which can be prepared in different ways in the ready-made food sector, will increase in the coming years., Son yıllarda değişen yaşam tarzı insanları hazır gıda tüketimine yöneltmiştir. Son zamanlarda, artan “fast food” türü sağlıksız hazır gıdalar yerini, sağlıklı, fonksiyonel özellik içeren atıştırmalıklara bırakmıştır. Hazır gıda tüketiminin artmasıyla birlikte gıdanın raf ömrünü uzatmaya yönelik ambalajlama teknikleri ile ilgili çalışmalar da paralel olarak gün geçtikçe artmaya devam etmektedir. Ürünün tat, tekstür, besin öğelerinde minimum kayıp oluşturacak şekilde raf ömrü çalışmaları yapılmaktadır. Bu doğrultuda bu derleme çalışmasında son yıllarda hızla artan bir potansiyele sahip önemli bir atıştırmalık ürün olan sandviçlerin üretimi ve ambalajlanması ile ilgili son gelişmelere yer verilmiştir. Sandviçler genellikle ekmek, sebze, sos, et ve süt ürünleri gibi malzemelerden meydana gelmektedir. Sıcak veya soğuk çeşitleri bulunan sandviçlerin açık, kapalı, rulo gibi çeşitleri de bulunmaktadır. Sandviçlerde yaygın olarak beyaz, çavdar, tam buğday, tam tahıllı, lavaş, tortilla, focaccia ve Fransız ekmeği gibi ekmek çeşitleri kullanılmaktadır. Sandviçlerde modifiye atmosferde paketleme, en yaygın kullanılan ambalajlama tekniği olarak karşımıza çıkmaktadır. Hazır yiyecek sektöründe farklı şekillerde hazırlanabilen sandviçin önemi önümüzdeki yıllarda daha da artacağı düşünülmektedir.
- Published
- 2022
35. Tarhana Hamurundan Üretilen Ekmeklerin Duyusal Özelliklerinin Değerlendirilmesi
- Author
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GOGUS, Nihan and GÜN, Aleyna
- Subjects
Ekmek ,fonksiyonel gıda ,maya ,tarhana ekmeği ,Food Science and Technology ,Bread ,functional food ,yeast ,tarhana bread ,Gıda Bilimi ve Teknolojisi - Abstract
In this study, it was aimed to determine the sensory properties of bread produced from wet tarhana dough. In order to determine the suitability of the breads produced from the wet form of tarhana for consumption, four different breads were produced by determining different yeast rates (0%, 2.50, 5% and 7.25%). Fifty one semi-trained panelists participated in the sensory analysis conducted at Dokuz Eylül University Efes Vocational School. As a result of the analysis, the control bread without yeast added significantly differed from the other samples (P0.05) and were liked by the panelists. The sample with the highest general acceptability is TE3 bread with 7.25% yeast rate, followed by TE2 (5% yeast) and TE1 (2.50% yeast) breads, respectively. According to the findings, it was concluded that bread with functional properties and consumption quality can be produced from tarhana dough, provided that baker's yeast is used., Bu çalışmada, yaş haldeki tarhana hamurundan üretilen ekmeğin duyusal özelliklerinin belirlenmesi amaçlanmıştır. Üretilen ekmeklerin tüketim için uygunluğunun tespit edilmesi adına farklı maya oranları belirlenerek (%0, %2,50, %5 ve %7,25) dört ayrı ekmek üretimi gerçekleştirilmiştir. Dokuz Eylül Üniversitesi Efes Meslek Yüksek Okulu’nda gerçekleştirilen duyusal analize yarı eğitimli 51 panelist katılım göstermiştir. Analiz sonucunda maya ilavesi olmayan kontrol ekmeği, diğer örneklerden önemli ölçüde farklılık (P0.05) bulunmuş ve panelistler tarafından beğenilmiştir. Genel kabul edilebilirliği en yüksek örnek %7,25 maya oranına sahip TE3 ekmeği olup bunu sırasıyla TE2 (%5 maya) ve TE1 (%2,50 maya) ekmekleri izlemiştir. Elde edilen bulgulara göre ekmek mayası kullanılması şartıyla tarhana hamurundan tüketilebilir nitelikte ve aynı zamanda fonksiyonel özelliklere sahip ekmek üretilebileceği sonucuna ulaşılmıştır.
- Published
- 2022
36. SPIRULINA PLATENSIS VE SPIRULINA PLATENSIS PROTEİN EKSTRAKTLARI İÇEREN BUĞDAY EKMEKLERİNİN IN VITRO SİNDİRİM SIRASINDA ANTİOKSİDAN AKTİVİTE VE PROTEİN SİNDİRİLEBİLİRLİĞİNDEKİ DEĞİŞİMİN ARAŞTIRILMASI
- Author
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YILMAZ, Meltem and YÜCETEPE, Aysun
- Subjects
Spirulina platensis ,antioksidan aktivite ,toplam fenolik madde ,in vitro sindirim ,ekmek ,zenginleştirme ,buğday unu ,antioxidant activity ,total phenolic content ,in vitro digestion ,bread ,enrichment ,rheological property ,wheat flour ,Food Science and Technology ,Gıda Bilimi ve Teknolojisi - Abstract
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)., Bu çalışmada, %0.125, %0.25 ve %0.50 oranlarında Spirulina platensis (SP) ve Spirulina platensis (SPE)’den elde edilen protein ekstraktı içeren buğday ekmekleri hazırlanmış ve ekmeklerin tekstürel, hacim, renk ve duyusal özellikleri araştırılmıştır. Ayrıca, ekmeklerin in vitro mide-bağırsak sindirim sırasında toplam fenolik madde içeriği (TFM), antioksidan aktivite (AOA) ve protein sindirilebilirliğindeki (PS) değişim belirlenmiştir. En yüksek sıkılık değerine sahip örnek kontrol örneğiydi (919.4 g, p≤0.05). SP ve SPE ilaveli ekmekler kontrol örneğinden daha yüksek hacim değerlerine sahipti (p≤0.05). SPE-0.25 örneği en düşük L* (52.2±1.0) ve b* (18.9±0.2) değerlerine sahipti (p≤0.05). Ekmeklerin AOA'leri (SP-0.125, SP-0.5 ve SPE-0.25) in vitro mide sindiriminden sonra artmıştır (p≤0.05). SPE-0.50 duyusal özellikler açısından en çok tercih edilen ekmek olmuştur. Ayrıca, SPE-0.125 ilaveli ekmek, en yüksek TFM içermiştir ve in vitro bağırsak sindirimi sonrası, tüm oranlarda SPE içeren ekmekler kontrol ve SP ilaveli ekmeklerden daha yüksek AOA’ye sahip olmuştur (p>0.05).
- Published
- 2022
37. Yeşil Kahve Ekstraktı Eklenmiş Ekmeğin Mikrobiyal İçeriğinin Değerlendirilmesi
- Author
-
OMURTAG KORKMAZ, Burcu İrem, ÇOPUROĞLU, Asena Nur, KORKMAZ, Bengü, and AYDIN, Ayça
- Subjects
Health Care Sciences and Services ,Green coffee extract ,bread ,microbiological analysis ,enrichment ,functional foods ,Sağlık Bilimleri ve Hizmetleri ,Yeşil kahve ekstraktı ,ekmek ,mikrobiyal analiz ,zenginleştirme ,fonksiyonel gıdalar - Abstract
Objectives: In this study, the determination of total mesophilic aerobic bacteria (MAB), mold-yeast, moisture and dry matter contents of breads added green coffee extract (GCE) at the different concentrations were investigated on the 1st and 8th days of production.Materials and Methods: Bread samples were produced in three groups; a control bread without GCE, and breads containing GCE of 2% and 4%. Total mesophilic aerobic bacteria analysis, total mold-yeast analysis and dry matter-moisture analysis were analysed in the bread samples.Results: The lowest (0.05).Conclusion: The dose-depend decreasing effect of green coffee extract on MAB and mold-yeast growth in breads suggested that GCE as a natural antimicrobial additive may affect the shelf life and functional properties., Amaç: Bu çalışmada farklı oranlarda yeşil kahve ekstraktı (YKE) kullanılarak üretilen ekmeklerin 1. gün ve 8. gün toplam Mezofil Aerob Bakteri (MAB) oranı, küf-maya tayini, nem ve kuru madde oranları araştırılmıştır. Gereç ve Yöntem: Ekmek örnekleri, YKE eklenmemiş kontrol ekmeği ile %2 ve %4 oranında YKE ile zenginleştirilen ekmekler olmak üzere üç grup halinde üretilmiştir. Örneklerde toplam mezofilik aerob bakteri analizi, toplam küf-maya analizi ve kuru madde-nem tayini yapılmıştır.Bulgular: Birinci gün MAB sayısı en düşük (0,05).Sonuç: Bu çalışmada yeşil kahve ekstraktının, doza bağlı olarak ekmekte toplam bakteri sayısı ve küf-maya gelişimi üzerine azaltıcı etkisinin görülmesi, doğal bir antimikrobiyal katkı maddesi olarak kullanımının besinlerin raf ömrüne etki edebileceğini ve fonksiyonel özellik kazandırabileceğini düşündürtmektedir.
- Published
- 2022
38. Kahramanmaraş İlinde Ekmek Tüketimi ve İsrafı
- Author
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İKİKAT TÜMER, Emine and GÜNEŞ, Nzlı
- Subjects
Ziraat ,Agriculture ,ekmek ,israf ,ekmek israfı ,Kahramanmaraş - Abstract
Bu çalışmada Kahramanmaraş ilinde ekmek tüketimi, israfı ve gelir grupları itibariyle israfın boyutlarının ortaya konulması amaçlanmıştır. Bu amaçla Kahramanmaraş ilinde 384 tüketici ile anket yapılmıştır. Anketlerden elde edilen verilerin analizinde F testi kullanılmıştır. Analiz sonucunda tüketicilerin günlük ekmek tüketimi 2.24 adet, ekmek harcaması, 66.17 TL/ay, israf oranı %8.81 ve kişi başına günlük ekmek israfı ise 10.90 gr olarak hesaplanmıştır. Bir kişinin ekmek israfı ile yıllık ekonomiye getirdiği yük 47.74 TL/yıl olarak hesaplanmıştır. Tüketicilerin geliri arttıkça ekmek harcamaları ve israf miktarları da artmaktadır.
- Published
- 2022
39. Fermente edilmiş pseudo-tahılların glutensiz ekmek üretiminde kullanımı: Fiziksel ve tekstürel özellikler üzerine etkileri
- Author
-
Saliha YEŞİL and Hacer LEVENT
- Subjects
Buckwheat ,quinoa ,amaranth ,bread ,gluten-free ,fermentation ,General Medicine ,Karabuğday ,kinoa ,amarant ,ekmek ,glutensiz ,fermantasyon ,Food Science and Technology ,Gıda Bilimi ve Teknolojisi - Abstract
In this study, buckwheat, quinoa and amaranth were fermented by 2 different methods (spontaneous and using yeast) and used at different ratios (0, 15, 30 and 45%) in gluten-free bread formulation consisting of corn starch and rice flour combination. The effects of fermented pseudocereals on the physical and textural properties of gluten-free breads were evaluated. Crust and crumb brightness (L*) values of breads containing buckwheat fermented dough were lower than breads containing quinoa and amaranth. The increase in the pseudocereal fermented dough (PFH) ratio in the formulation caused a decrease in the crust brightness value and an increase in the redness (a*) value in breads. The highest volume value in breads was determined in the samples containing quinoa. Higher volume, specific volume and lower firmness values were obtained in breads containing pseudocereals fermented using yeast, compared to spontaneous fermentation. Hardness values at the 2nd, 24th, 48th and 72nd hours showed a significant increase with increasing PFH ratio (p, Bu çalışmada karabuğday, kinoa ve amarant 2 farklı yöntemle (spontan ve maya kullanılarak) fermente edilmiş ve hazırlanan hamurlar, mısır nişastası ile pirinç unu kombinasyonunu içeren glutensiz ekmek formülasyonunda farklı oranlarda (%0, 15, 30 ve 45) kullanılmıştır. Fermente edilmiş pseudo-tahılların, glutensiz ekmeklerin fiziksel ve tekstürel özellikleri üzerindeki etkileri değerlendirilmiştir. Karabuğday fermente hamuru içeren ekmeklerde kabuk ve iç parlaklık (L*) değeri, kinoa ve amarant katkılı ekmeklerden daha düşük bulunmuştur. Formülasyonda pseudo-tahıl fermente hamuru (PFH) oranının artması ekmeklerde kabuk parlaklık değerinin azalmasına, kırmızılık (a*) değerinin ise artmasına neden olmuştur. Ekmeklerde en yüksek hacim değeri kinoa katkılı örneklerde belirlenmiştir. Maya kullanılarak fermente edilen pseudo-tahılları içeren ekmeklerde, spontan fermentasyona kıyasla daha yüksek hacim, spesifik hacim ve daha düşük sertlik değerleri elde edilmiştir. Artan PFH oranı ile 2. 24. 48. ve 72. saat sertlik değerleri önemli artış göstermiştir (p
- Published
- 2022
40. FARKLI FERMANTASYON VE KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ VE EKMEKTEKİ KÜF GELİŞİMİ ÜZERİNE ETKİLERİ
- Author
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Ertop, Müge Hendek
- Abstract
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]
- Published
- 2017
- Full Text
- View/download PDF
41. Fındık Zarının Fırıncılık Ürünlerinde Kullanımı.
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DURAKLI VELİOĞLU, Serap, GÜNER, Kadir Gürbüz, VELİOĞLU, H. Murat, and ÇELİKYURT, Gülnaz
- Abstract
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]
- Published
- 2017
42. EKMEK İSRAFINDA ETKİLİ FAKTÖRLERİN BELİRLENMESİ: ERZURUM İLİ ÖRNEĞİ.
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SEZGİN, Ayşe, UZUNDUMLU, Ahmet Semih, and YILDIRIM, Betül Zehra
- Abstract
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]
- Published
- 2017
- Full Text
- View/download PDF
43. Çölyak ve Çölyak Hastaları İçin Üretilen Ekmeklerin Kalite Özellikleri.
- Author
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HAYIT, Fatma and GÜL, Hülya
- Abstract
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]
- Published
- 2017
- Full Text
- View/download PDF
44. Osmanlı Devleti’nde Ekmek Üretiminde Modernleşme Çabalarına Bir Örnek: 'Ekmek ve Ma‘mûlât-ı Dakîka Şirket-i Osmâniyesi' ve Nizamnamesi
- Author
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Salih Başkutlu
- Subjects
değirmen ,education.field_of_study ,media_common.quotation_subject ,anonim şirket ,fabrika ,lcsh:Natural history (General) ,Population ,Empire ,lcsh:QH1-278.5 ,lcsh:BR140-1510 ,ekmek ,lcsh:History (General) ,lcsh:D1-2009 ,Economic history ,Mill ,lcsh:History ,Business ,Food resource ,education ,nüfus ,Bread making ,media_common - Abstract
The population of Istanbul in the first quarter of the 20th century passed over 1 million due to migration, war and other different reasons. The bread demand of this much heavily populated city had stood as an issue which must had been solved. This was because bread was the primary food resource for the inhabitants of Istanbul. The flow of migrants to the city regard to the Russo-Turkish War (1886-1887) and Balkan Wars raised heavily the consumption of cheap bread. Apart this fact, Istanbul as the capital of the empire has already had populated bureaucrat and military population. In order to fulfill the bread demand urgent solutions needed to be taken. The solving of high bread demand with the old method of bread making of mill and bakery was long away out of potential. From this point of view the construction of modern bread companies and mills was unavoidable. Thus, works related to this gained speed and modern bread production sites came to construction. In addition to this in order to better control the production of companies and consumption of bread, stock companies emerged out. One of this stock companies was “Ekmek ve Ma‘mulât-i Dakika Sirket-i Osmâniyesi”. This company beside bread was aimed to produce and sell Bagette, macaroni, cake, chocolate and any other bakery products.
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- 2020
45. Investigation of the Usage Method of Durum Wheat Semolina in Bread Production
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ÖZÜLKÜ, Görkem
- Subjects
Engineering ,Mühendislik ,durum buğdayı irmiği ,ekmek ,kalite ,durum wheat semolina ,bread ,quality - Abstract
Durum buğdayı irmiği (DBİ), Türkiye’de daha çok makarna üretiminde kullanılmaktadır. Bu çalışmada DBİ, ekmek formülasyonuna belli oranlarda doğrudan (%7.5, %15 ve %22.5) ve aynı oranları sağlayacak şekilde ekşi hamur olarak ilave edilmiştir. Ekmeklik buğday unu ile %7.5, %15 ve %22.5 oranlarında ikame edilen DBİ, unun farinograf su absorbsiyon değerini azaltmıştır (p, Durum wheat semolina (DWS) is mostly used for pasta production in Turkey. In this study, In this study, DWS was added to the bread formulation in certain levels directly (7.5%, 15% and 22.5%) and as sourdough to provide the same proportions. DWS which is substituted with bread wheat in the levels of 7.5%, 15% and 22.5% decreased farinograf water absorbtion value (p
- Published
- 2022
46. TAZE VE LİYOFİLİZE BOZA KULLANIMININ EKMEK KALİTE ÖZELLİKLERİNE ETKİSİ
- Author
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Hilal KILMANOĞLU, Meryem AKBAŞ, Seher KUMCUOĞLU, and Şebnem TAVMAN
- Subjects
boza ,bread ,lyophilization ,General Materials Science ,Food Science and Technology ,ekmek ,liyofilizasyon ,Gıda Bilimi ve Teknolojisi - Abstract
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., Fonksiyonel bir geleneksel içecek olan boza, tahılların fermente edilmesiyle elde edilen bir üründür. Bu çalışmada farklı oranlarda boza (un bazında %25, %50, %60) ve liyofilize boza (un bazında %5, %8, %10) ilavelerinin starter olarak kullanımı ve ekmeğin mikrobiyolojik, kimyasal, tekstürel ve duyusal özellikleri üzerine etkileri araştırılmıştır. Kontrol ekmeğine kıyasla boza ilavesinin hamur uzayabilirliği ve uzamaya karşı direnci arttırdığı görülmüştür. Taze boza veya liyofilize boza oranları, ekmeklerin sertliği ile önemli ölçüde ilişkilidir. Ayrıca boza ilave edilen ekmeklerde L değeri, kontrol ekmeğine göre önemli ölçüde azalmıştır. Liyofilizasyonun maya sayısına göre laktik asit bakterilerinde önemli bir düşüşe neden olduğu belirlenmiştir. Kontrol ekmeğinden sonra en kabul edilebilir grup %25 taze boza katkılı ekmek ve %5 liyofilize boza katkılı ekmek olarak belirlenmiştir.
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- 2022
47. A study on the improvement of the sensory properties of sourdough breads prepared from karakilçik wheat flour
- Author
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Karapınar Keserli, Aylin
- Subjects
Ekşi mayalı ekmek ,Sourdough bread ,bread ,karakılçık ,ekmek - Abstract
Danışman: DR. ÖĞR. ÜYESİ MURAT DOĞAN Yer Bilgisi: İstanbul Gelişim Üniversitesi / Lisansüstü Eğitim Enstitüsü / Gastronomi Ana Bilim Dalı Konu: Gastronomi ve Mutfak Sanatları = Gastronomy and Culinary Arts, Dünyada en çok tüketilen gıdalardan biri olan ekmek, farklı un çeşitleri ve mayalarla sofralarda yer almaktadır. Ekmek, ilk dönemlerde ilkel yöntemlerle üretilse de gelişen teknoloji ile birlikte üretimi kolaylaşmış ve tüketimi artmıştır. İnsanların tüketim tercihlerine göre ekmekler farklı un çeşitleri kullanılarak üretilmiştir. Hamurun kıvam alabilmesini, çiğnenebilirliğini ve yumuşaklığını sağlayan bitkisel protein çeşidi glütendir. Ancak glüten hassasiyeti olanlar ve çölyak hastaları tarafından tüketilebilen un çeşitleri ise glütensiz un olarak adlandırılmaktadır. Ekmek yapımında mayanın basit şekerleri fermente etmesinin sonucunda CO₂ oluşur. Bu CO₂ oluşumu esnasında hamurun kabarmasını, mayalanmasını ve aromasının gelişmesini sağlayan tek hücreli maya ise Saccharomyces cerevisiae'dır. Son yıllarda tüketicilerin tercihlerindeki farklılaşmadan dolayı mayalı ekmeklerin en eski ve en ilkel yöntemi olarak da bilinen ekşi mayalı ekmeğin tüketimi artmış ve sağlığa faydaları, tadı ve aroması ile ön plana çıkmıştır. Bu çalışmada buğdaydan rafine beyaz un elde edilmesi esnasında kepek, rüşeym ve buğdayla beraber öğütülerek elde edilen tam buğday unu ve topraklarımızda yetişen genetik değişimlere uğramamış, kolay kabarmayan, çiğnenebilirliği zor ve glüten oranı az olan karakılçık unu tercih edilmiştir. Duyusal değerlendirmeler için 3 çeşit ekmek belirlenmiştir. Bunlar; kontrol grubu olarak belirlenen tam buğdaylı ekşi mayalı ekmek, ekşi mayalı karakılçık unuyla hazırlanan ekmek ve ekşi mayalı karakılçık ununa psyllium karnıyarık otu tozu eklenerek hazırlanmış ekmek çeşitleri üretilmiştir. Hazırlanan ekmekler gastronomi ve aşçılık üzerine eğitim almış gönüllü 10 panelist tarafından görünüş, lezzet, koku, yapı ve renk değerlendirme kriterlerine göre 1-5 skala aralığında değerlendirilmiştir. Elde edilen bulgular SPSS 25 programında istatistiksel analiz yöntemi ve non-parametrik olan Kruskal Wallis testinden yararlanılarak detaylı veriler elde edilmiştir. Panelistlerin lezzet açısından yaptığı duyusal değerlendirmede, ekşi mayalı tam buğday unu ile hazırlanmış ekmek ve psyllium karnıyarık otu tozu eklenerek hazırlanmış ekşi mayalı karakılçık ekmeğinde 4,6 puan ortalamasına ulaşılmıştır. Görünüş, renk, koku, yapı ve genel beğeni kategorilerinde en çok ekşi mayalı tam buğday ekmeğini, ardından psyllium karnıyarık otu tozu eklenerek hazırlanmış ekşi mayalı karakılçık ekmeğini ve son olarak da ekşi mayalı karakılçık ekmeğini tercih etmişlerdir. Böylece 10 panelistin duyusal algılarından yola çıkarak atalık tohumu olan karakılçık buğdayı, psyllium karnıyarık otu tozu ile kullanıldığında insanların görünüş, renk, koku, lezzet, yapı ve genel beğeni algılarını iyi yönde etkileyen bir organik toz olmuştur., Bread, which is one of the most consumed foods in the world, is on the table with different types of flour and yeast. Although bread was produced with primitive methods in the early periods, its production became easier and its consumption increased with the developing technology. According to the consumption preferences of people, breads are produced using different types of flour. Gluten is a type of vegetable protein that provides dough consistency, chewiness and softness. However, flour types that can be consumed by those with gluten sensitivity and celiac patients are called gluten-free flour. In bread making, CO₂ is formed as a result of yeast fermenting simple sugars. During this CO₂ formation, the single-celled yeast that allows the dough to rise, leaven and develop its aroma is Saccharomyces cerevisiae. In recent years, consumption of sourdough bread, which is also known as the oldest and most primitive method of leavened bread, has increased due to the differentiation in consumers' preferences and has come to the fore with its health benefits, taste and aroma. In this study, during the production of refined white flour from wheat, whole wheat flour obtained by grinding together with bran, germ and wheat, and carob flour, which has not undergone genetic changes grown in our soil, does not rise easily, is difficult to chew, and has a low gluten content, was preferred. Three types of bread were determined for sensory evaluations. These; Whole wheat sourdough bread, bread prepared with sourdough karakılçık flour and bread types prepared by adding psyllium ground herb powder to sourdough karakılçık flour were produced as the control group. The prepared breads were evaluated on a scale of 1-5 according to the evaluation criteria of appearance, taste, smell, structure and color by 10 volunteer panelists who received training on gastronomy and cookery. Detailed data were obtained by using statistical analysis method and non-parametric Kruskal Wallis test in SPSS 25 program. In the sensory evaluation of the panelists in terms of taste, an average of 4.6 points was reached in sourdough bread prepared with whole wheat flour and sourdough bread prepared by adding psyllium ground herb powder. In the categories of appearance, colour, smell, texture and general taste, they preferred whole wheat bread with sourdough, followed by sourdough bread prepared by adding psyllium black cumin powder, and finally sourdough karakılçık bread. Thus, based on the sensory perceptions of the 10 panelists, when used with psyllium blackthorn powder, it became an organic powder that affected people's perception of appearance, colour, smell, flavor, structure and general taste in a good way.
- Published
- 2022
48. Tam tane kavuzsuz arpa ununun ekmek ve bisküvi yapımında kullanımı
- Author
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Yılmaz, Ezgi and Dağlıoğlu, Orhan
- Subjects
Bisküvi ,Food Engineering ,Tam Arpa Unu ,Ekmek ,Hulless Barley ,Bread ,Kavuzsuz Arpa ,Biscuit ,Gıda Mühendisliği ,Whole Barley Flour - Abstract
Tez çalışmasında, yerli ıslah çeşitleri Yalın ve Özen tam tane kavuzsuz arpa unlarının ekmek ve bisküvi yapımında kullanım olanakları araştırılmıştır. Yalın ve Özen arpa örneklerinin fiziksel ve kimyasal özellikleri analiz edilmiş ve laboratuvar değirmeninde tam arpa unu olarak öğütüldükten sonra ekmek ve bisküvi formülasyonlarına üç farklı oranda (%10, %20 ve %30) ilave edilmiştir. Un örneklerinin fiziksel, kimyasal, fizikokimyasal ve reolojik özellikleri analiz edilmiştir. Yalın çeşidinin tane uzunluğu, bin tane ağırlığı, hektolitre ağırlığı, camsılık oranı, tane nem oranı, beyaz un verimi ve b* renk değeri Özen çeşidinden daha yüksek (p0,05) ve kül oranı (p>0,05) daha düşük belirlenmiştir. Ekmeklik ve bisküvilik buğday unlarında, tam arpa unu ilave oranı arttıkça örneklerin nem, kül, farinograf analizinde su absorbsiyonu ve ekstensograf analizinde oran değerleri artmış; yaş gluten, gluten indeks, sedimantasyon ve ekstensograf analizinde uzayabilirlik değerleri azalmıştır. Arpa unu ilave edilmesi, ekmek örneklerinin ağırlık, yükseklik ve tekstürel analiz; bisküvi örneklerinin kalınlık, genişlik, uzunluk ve nem değerlerinde istatistiksel olarak önemli faklılıklar (p0,05) and ash content (p>0,05) were found lower in Yalın variety than Özen. It's found out that as the proportions of whole grain hulless barley flour additions to bread and biscuit flours increase, moisture, ash, water absorbtion in farinograph analysis and ratio values in extensograph analysis of the samples were observed to increase. However, wet gluten, gluten index, sedimentation, extensibility valuses in extensograph analysis were observed to decrease. The use of barley flour created statistically significant differences in the weight, height and textural analysis of bread samples, and thickness, width, length and moisture values of biscuit samples (p
- Published
- 2022
49. Effect of permeate on dough and bread quality
- Author
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Kıratlı Talıç, Kamer, Duran, Ayhan, and Fen Bilimler Enstitüsü
- Subjects
Laktoz ,Dough ,Permeat ,Ekmek ,Lactose ,Hamur ,Permeate ,Bread - Abstract
Günümüzde gıda üretiminde doğal katkıların önemi artmıştır. Ultrafiltrasyon yöntemiyle elde edilen sütçülük yan ürünü olan permeat, gıda maddelerinin özelliklerini iyileştirmek için çeşitli gıda maddelerinde ve dolayısıyla ekmek üretiminde doğal bir bileşen olarak kullanılabileceği düşünülmektedir. Bu çalışmada farklı oranlarda permeat tozu ilavesiyle hamur ve ekmeğin bazı kalite özellikleri araştırılmıştır. Permeat %0, %1, %3, %5, %7 oranlarında materyal olarak seçilen una ilave edilerek unların farignogram, ekstensogram ve hamur gaz değeri özellikleri araştırılmıştır. Reolojik özelliklerinde; %5'e kadar permeat ilavesinin unların gelişme süresi ve stabilite değerlerini iyileştirmiş ve %7'e kadar permeat ilavesinin unların yumuşama derecesi, hamur mukavemeti, uzama kabiliyeti, maksimum direnç, oran sayısı ve hamur gaz değerlerini iyileştirmiştir. Unun reolojik özellikleri belirlendikten sonra kontrol ve permeat ile zenginleştirilmiş ekmek hamur örnekleri hazırlanıp ekmekler elde edilmiştir. Ekmek örneklerinin kimyasal, tekstür, renk ve duyusal analizleri yapılmıştır. Ekmek örneklerinde permeat oranı arttıkça orantılı bir şekilde ekmek nem miktarı ve kül miktarı artış göstermiştir. Ekmek renk değerlerinde; %7'ye kadar permeat ilavesinin L* değerini azalttığı, a* ve b* değerlerini ise arttırdığı görülmüştür. Tekstür analizinde %3'e kadar permeat ilavesinin ekmek sertlik değerini azalttığı, %3'ten itibaren ise sertlik değeri tekrar artış göstermiştir. Duyusal analizler sonucunda %3 permeat ilave edilmiş ekmeklerin renk, tat, koku, görünüş gibi özelliklerini iyileştirdiği görülmüştür. Çalışma sonucunda permeat ilavesinin unun ve ekmeğin kalite özelliklerini geliştirici etkide bulunduğu ve ticari olarak kullanım imkanların artırılabileceği görülmüştür., Today, natural additives in food production have gained extra importance. Permeate, a dairy by-product obtained by the ultrafiltration method was thought to be potentially used as a natural ingredient in various foodstuffs and bread production to improve the properties of foodstuffs. The present study investigated some quality properties of dough and bread containing permeate powder at different ratios. Permeate was added to the selected flour at the ratios of 0%, 1%, 3%, 5% and 7%. The farinogram, extensogram and dough gas value properties of the flours were examined. It was found that in rheological properties, up to a ratio of 5% permeate addition improved flour development time and stability values. Up to 7% permeate addition improved flour weakening degree, dough resistance to extension, extensibility, maximum viscocity, proportion number and dough gas values. Following the determination of the rheological properties of the flour, bread dough samples enriched with permeate and a control sample group were prepared and the bread was produced. The chemical, textural, color and sensory analyses of bread samples were carried out. In the bread samples, as the permeate ratio increased, the moisture content and ash content of the bread samples increased proportionally. In bread color values, it was observed that permeate addition of up to 7% decreased the L* value whereas increased the a* and b* values. In the texture analysis, it was seen that the permeate addition of up to 3% decreased the bread hardness values. In sensory analyses, it was observed that the bread with 3% permeate improved the properties such as color, taste, odor and appearance. As a result, it was seen that the addition of permeate had an effect on improving the quality properties of flour and bread, and permeate has a high potential for commercial use.
- Published
- 2022
50. Comparison of acorns grown in İran and Turkey in terms of bioactive component and investigation of their use in bread as a functional food
- Author
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Ghaffari Khameneh, Lida, Demirağ, Mustafa Kemal, and Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
- Subjects
Total Phenolic Substance ,Sensory ,Flavonoid Madde ,Meşe Palamut ,Ekmek ,Duyusal ,Antioxidant Activity ,Bread ,Antioksidan Aktivite ,Acorn ,Flavonoid Substance ,Toplam Fenolik Madde ,Functional Food ,Food ,Fonksiyonel Gıda - Abstract
Küreselleşme, ticaretteki gelişmeler, nüfus artışı ve kentleşme gibi etkenler üretim ve tüketim modellerinde de değişmelere neden olmakta, tüketiciler daha sağlıklı ve kaliteli bir yaşam için fonksiyonel gıda gibi kavramları ortaya koymaktadır. Fonksiyonel gıda kavrayışı 1990’lardan itibaren, kullanımı tüm dünyada yaygınlaşmış bir kavram olarak “temel beslenmenin ötesinde vücut için faydalı olan, belirli hastalıkların önlenmesinde ve hastalığa yakalanma riskinin azaltılmasında rol oynayan gıdalar” olarak tanımlanmaktadır. Fonksiyonel gıdalar temel olarak meyveler , sebzeler, tahıllar, içecekler, takviye edici gıdalar, zenginleştirilmiş ve geliştirilmiş gıdalar gibi günlük beslenmenin bir parçası olarak ifade edilmektedir. Bu çalışmada çok eski çağlardan beri tüketildiği bilinen ve fonksiyonel bir gıda olarak tanımlanabilecek olan, Türkiye ve İran’ın önemli endemik bitkilerinden olan meşe ağacı (Quercus ithaburensis subsp. mocrolepsis) palamut meyvesinin un haline getirilerek biyoaktif bileşenler (toplam fenolik madde, toplam flavonoid ve antioksidan aktivite) açısından incelenmesi ve karşılaştırılması, ayrıca söz konusu unların buğday ununa (% 5 , % 10 , % 15 ve % 20) farklı oranlarda ilave edilerek elde edilecek ekmeklerin duyusal kalite özelliklerini incelenmesi amaçlanmıştır. Çalışmada elde edilen sonuçlara göre; toplam fenolik madde, toplam flavonoid madde miktarı ve antioksidan aktivite değerleri (DPPH, ABTS) ile en yüksek değerlerin Türkiye meşe palamudu (386,75±14,06, 61,95±6,20, 324,01±15,10, 386,75±19,12) meyvelerinde gözlendiği, en düşük değerlerin (323,16±17,10, 57,32±5,24, 276,67±13,50, 302,08±18,18) İran meşe palamudu ununda saptandığı gözlenmiştir. İran ve Türkiye meşe palamudu unu ve elde edilen ekmeklerin analiz sonuçlarına göre unların nem, kül, yağ, protein ve ham lif değerleri sırası ile 26,24±0,50, 2,21±0,11, 6,38±0,21, 7,44±0,23, 1,87±0,52, 31,31±0,76, 1,67±0,11, 4,20±0,96, 6,20±0,20, 2,92±0,16 olduğu ve un karışımlarına uygulanan reolojik analiz sonuçlarına göre en iyi sedimentasyon değerlerinin %5 ve %10 meşe palamudu unu içeren örneklerde olduğu saptanmıştır. Farinograf ve ekstensograf değerleri açısından İran ve Türkiye meşe palamudu unlarının buğday ununa ilave oranı arttıkça hamurun su kaldırma kapasitesi önemli ölçüde azaldığı görülmüştür. Kontrol örneğinde su kapasitesi %60,30 iken %20 İRAN ve Türkiye meşe palamudu unu içeren hamurlarda sırası ile %58,95 ve %58,05 olarak saptanmıştır (p, Factors such as globalization, developments in trade, population growth and urbanization also cause changes in production and consumption patterns, and consumers reveal concepts such as functional food for a healthier and higher quality life. The concept of functional food is defined as "foods that are beneficial for the body beyond basic nutrition, play a role in the prevention of certain diseases and reduce the risk of getting sick", as a concept that has become widespread all over the world since the 1990s (Bech-Larsen ve Scholderer, 2007; Menrad, 2003). Functional foods are mainly expressed as a part of the daily diet such as fruits, vegetables, cereals, beverages, supplements, fortified and enhanced foods. In this study, it is aimed to examine ,oak tree (Quercus ithaburensis subsp.mocrolepsis) acorn fruit, which is one of the important endemic plants of Turkey and İran, which has been known to be consumed since ancient times and can be defined as a functional food, was turned into flour and examined and compared in terms of bioactive components (total phenolic substance, total flavonoid and antioxidant power), in addition, the sensory quality characteristics of the breads to be obtained by adding the acorn flour to wheat flour at different rates. According to the results obtained in the study; total phenolic and flavonoid content, and Antioxidant activity values were measured in the acorns grown in Turkey and Iran. the highest values were observed in Turkey acorn fruits (386.75±14.06, 61.95±6.20, 324.01±15.10, 386.75±19.12) However, the lowest values were determined in Iran acorn fruits (323.16±17,10, 57.32±5.24, 276.67±13.50, 302.08±18.18). According to the analysis results of Iran and Turkey acorn flour, moisture, ash, fat, protein and crude fiber values 26.24±0.50, 2.21±0.11, 6.38±0.21, 7.44±0.23, 1.87±0.52, 31.31±0.76, 1.67±0.11, 4.20±0.96, 6.20±0.20, 2.92±0.16 and the chemical values of breads 35.44±1.67- 36.76±1.51 and 32.17±2.00-33.34±1.54 humidity, 1.60±46- 1.023±11, 1, ash in the range of 07±0.7- 0.99±17, protein in the range of 8.221.36- 6.79±1.75, 8.66±1.17- 6.97±1.65. According to the results of the rheological analysis applied to the flour mixtures, the best sedimentation values were found in the samples containing 5% and 10% acorn flour, and in terms of farinograph-extensograph values, the water removal capacity of the dough decreased significantly as the addition ratio of Iranian and Turkish acorn flours to wheat flour increased. While the water capacity was 60.30% in the control sample, it was determined as 58.95% and 58.05% in the pastes containing 20% Iran and Turkey acorn flour, respectively (p0.05) in terms of chemical values of the samples, the samples made with Turkish acorn flour is softer in terms of texture, but there were differences in terms of measured values (p
- Published
- 2022
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