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Year 2021, Volume: 2 Issue: 1, 7 - 12, 31.03.2021

Zeynep Yavuz Fatih Törnük M. Zeki Durak

Abstract

References

  • Agama-Acevedo, E., Pacheco-Vargas, G., Gutierrez-Meraz, F., Tovar, J., & Bello-Perez, L. A. (2019). Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts. Journal of Cereal Science, 89, 102824. doi: https://doi.org/10.1016/j.jcs.2019.102824
  • Ahmed, J., Almusallam, A. S., Al-Salman, F., AbdulRahman, M. H., & Al-Salem, E. (2013). Rheological properties of water insoluble date fiber incorporated wheat flour dough. LWT - Food Science and Technology, 51(2), 409-416. doi: https://doi.org/10.1016/j.lwt.2012.11.018
  • Almeida, E. L., Chang, Y. K., & Steel, C. J. (2010). Effect of adding different dietary fiber sources on farinographic parameters of wheat flour. Cereal Chemistry, 87(6), 566-573. doi: https://doi.org/10.1094/CCHEM-05-10-0063
  • Belghith Fendri, L., Chaari, F., Maaloul, M., Kallel, F., Abdelkafi, L., Ellouz Chaabouni, S., & Ghribi-Aydi, D. (2016). Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality. LWT, 73, 584-591. doi: https://doi.org/10.1016/j.lwt.2016.06.070
  • Berktas, S., & Cam, M. (2020). Antioxidant and antidiabetic properties of oleaster (Elaeagnus angustifolia L.) fruits and leaves. Akademik Gida, 18(3), 270-278.
  • Çakmakçı, S., Topdaş, E. F., Kalın, P., Han, H., Şekerci, P., P. Köse, L., & Gülçin, İ. (2015). Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream. International Journal of Food Science & Technology, 50(2), 472-481. doi: https://doi.org/10.1111/ijfs.12637
  • Cauvain, S. (2015). Bread: The Product Technology of Breadmaking (pp. 1-22). Cham: Springer International Publishing.
  • De Angelis, M., Damiano, N., Rizzello, C. G., Cassone, A., Di Cagno, R., & Gobbetti, M. (2009). Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre. European Food Research and Technology, 229(4), 593-601. doi: 10.1007/s00217-009-1085-1
  • Dhingra, S., & Jood, S. (2004). Effect of flour blending on functional, baking and organoleptic characteristics of bread. International Journal of Food Science & Technology, 39(2), 213-222. doi: https://doi.org/10.1046/j.0950-5423.2003.00766.x
  • Faramarz, S., Dehghan, G., & Jahanban-Esfahlan, A. (2015). Antioxidants in different parts of oleaster as a function of genotype. BioImpacts : BI, 5(2), 79-85. doi: 10.15171/bi.2015.09
  • Farzaei, M. H., Bahramsoltani, R., Abbasabadi, Z., & Rahimi, R. (2015). A comprehensive review on phytochemical and pharmacological aspects of Elaeagnus angustifolia L. Journal of Pharmacy and Pharmacology, 67(11), 1467-1480. doi: https://doi.org/10.1111/jphp.12442
  • Hamidpour, R., Hamidpour, S., Hamidpour, M., Shahlari, M., Sohraby, M., Shahlari, N., & Hamidpour, R. (2016). Russian olive (Elaeagnus angustifolia L.): From a variety of traditional medicinal applications to its novel roles as active antioxidant, anti-inflammatory, anti-mutagenic and analgesic agent. Journal of Traditional and Complementary Medicine, 7(1), 24-29. doi: 10.1016/j.jtcme.2015.09.004
  • Hassanpour, H., & Alizadeh, S. (2016). Evaluation of phenolic compound, antioxidant activities and antioxidant enzymes of barberry genotypes in Iran. [Article]. Scientia Horticulturae, 200, 125-130. doi: 10.1016/j.scienta.2016.01.015
  • Hassanzadeh, Z., & Hassanpour, H. (2018). Evaluation of physicochemical characteristics and antioxidant properties of Elaeagnus angustifolia L. Scientia Horticulturae, 238, 83-90. doi: https://doi.org/10.1016/j.scienta.2018.04.041
  • Holscher, H. D. (2017). Dietary fiber and prebiotics and the gastrointestinal microbiota. Gut Microbes, 8(2), 172-184. doi: 10.1080/19490976.2017.1290756
  • Hruskova, M., & Famera, O. (2003). Prediction of wheat and flour Zeleny sedimentation value using NIR technique. Czech Journal of Food Sciences, 21(3), 91-96.
  • Huang, G., Guo, Q., Wang, C., Ding, H. H., & Cui, S. W. (2016). Fenugreek fibre in bread: Effects on dough development and bread quality. LWT - Food Science and Technology, 71, 274-280. doi: https://doi.org/10.1016/j.lwt.2016.03.040
  • Kucerovs, J., Sottnikova, V., & Nedomova, S. (2013). Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products. Czech Journal of Food Sciences, 31(4), 340-346.
  • Kurek, M., & Wyrwisz, J. (2015). The application of dietary fiber in bread products. Journal of Food Processing and Technology, 6(5), 447-450.
  • Li, P.-H., Huang, C.-C., Yang, M.-Y., & Wang, C.-C. R. (2012). Textural and sensory properties of salted noodles containing purple yam flour. Food Research International, 47(2), 223-228. doi: https://doi.org/10.1016/j.foodres.2011.06.035
  • Mann, K. D., Pearce, M. S., McKevith, B., Thielecke, F., & Seal, C. J. (2015). Low whole grain intake in the UK: results from the National Diet and Nutrition Survey rolling programme 2008–11. British Journal of Nutrition, 113(10), 1643-1651. doi: 10.1017/S0007114515000422
  • Marangoni, F., & Poli, A. (2008). The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients. Nutrition, Metabolism and Cardiovascular Diseases, 18(9), 602-605. doi: https://doi.org/10.1016/j.numecd.2007.11.003
  • Marathe, S. A., Machaiah, J. P., Rao, B. Y. K., Pednekar, M. D., & Sudha Rao, V. (2002). Extension of shelf-life of whole-wheat flour by gamma radiation. International Journal of Food Science & Technology, 37(2), 163-168. doi: https://doi.org/10.1046/j.1365-2621.2002.00553.x
  • Martin, C., Chiron, H., & Issanchou, S. (2013). Impact of Dietary Fiber Enrichment on the Sensory Characteristics and Acceptance of French Baguettes. Journal of Food Quality, 36(5), 324-333. doi: https://doi.org/10.1111/jfq.12045
  • Mis, A., Grundas, S., Dziki, D., & Laskowski, J. (2012). Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. Journal of Food Engineering, 108(1), 1-12. doi: https://doi.org/10.1016/j.jfoodeng.2011.08.007
  • Mis, A., Nawrocka, A., & Dziki, D. (2017). Behaviour of dietary fibre supplements during bread dough development evaluated using novel farinograph curve analysis. Food and Bioprocess Technology, 10(6), 1031-1041. doi: 10.1007/s11947-017-1881-8
  • Mohebbi, Z., Homayouni, A., Azizi, M. H., & Hosseini, S. J. (2018). Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties. Journal of Food Science and Technology, 55(1), 101-110. doi: 10.1007/s13197-017-2836-9
  • Montemayor-Mora, G., Hernández-Reyes, K. E., Heredia-Olea, E., Pérez-Carrillo, E., Chew-Guevara, A. A., & Serna-Saldívar, S. O. (2018). Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue. Journal of Food Science and Technology, 55(12), 4964-4972. doi: 10.1007/s13197-018-3432-3
  • Mudgil, D., & Barak, S. (2013). Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules, 61, 1-6. doi: https://doi.org/10.1016/j.ijbiomac.2013.06.044
  • Peressini, D., & Sensidoni, A. (2009). Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. Journal of Cereal Science, 49(2), 190-201. doi: https://doi.org/10.1016/j.jcs.2008.09.007
  • Roberts, K. T., Cui, S. W., Chang, Y. H., Ng, P. K. W., & Graham, T. (2012). The influence of fenugreek gum and extrusion modified fenugreek gum on bread. Food Hydrocolloids, 26(2), 350-358. doi: https://doi.org/10.1016/j.foodhyd.2011.02.030
  • Ronda, F., Pérez-Quirce, S., Angioloni, A., & Collar, C. (2013). Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach. Food Hydrocolloids, 32(2), 252-262. doi: https://doi.org/10.1016/j.foodhyd.2013.01.014
  • Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15(1), 75-81. doi: https://doi.org/10.1016/S0268-005X(00)00054-0
  • Sabanis, D., Lebesi, D., & Tzia, C. (2009). Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT - Food Science and Technology, 42(8), 1380-1389. doi: https://doi.org/10.1016/j.lwt.2009.03.010
  • Sabanis, D., Makri, E., & Doxastakis, G. (2006). Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne. Journal of the Science of Food and Agriculture, 86(12), 1938-1944. doi: https://doi.org/10.1002/jsfa.2567
  • Saboonchian, F., Jamei, R., & Hosseini Sarghein, S. (2014). Phenolic and flavonoid content of Elaeagnus angustifolia L. (leaf and flower). Avicenna journal of phytomedicine, 4(4), 231-238.
  • Sahan, Y., Gocmen, D., Cansev, A., Celik, G., Aydin, E., Dundar, A. N., . . . Gucer, S. (2015). Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.).
  • Sharifian-Nejad, M. S., & Shekarchizadeh, H. (2019). Physicochemical and functional properties of oleaster (Elaeagnus angustifolia L.) polysaccharides extracted under optimal conditions. International Journal of Biological Macromolecules, 124, 946-954. doi: https://doi.org/10.1016/j.ijbiomac.2018.12.049
  • Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent Methods in Enzymology (Vol. 299, pp. 152-178): Academic Press.
  • Yagmur, E., Gokce, Y., Tekin, S., Semerci, N. I., & Aktas, Z. (2020). Characteristics and comparison of activated carbons prepared from oleaster (Elaeagnus angustifolia L.) fruit using KOH and ZnCl2. Fuel, 267, 117232. doi: https://doi.org/10.1016/j.fuel.2020.117232
  • Zhang, L., Cheng, L., Jiang, L., Wang, Y., Yang, G., & He, G. (2010). Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat. Journal of the Science of Food and Agriculture, 90(14), 2462-2468.
  • Zhou, Y., Dhital, S., Zhao, C., Ye, F., Chen, J., & Zhao, G. (2021). Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms. Food Hydrocolloids, 111, 106203. doi: https://doi.org/10.1016/j.foodhyd.2020.106203

Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough

Year 2021, Volume: 2 Issue: 1, 7 - 12, 31.03.2021

Zeynep Yavuz Fatih Törnük M. Zeki Durak

Abstract

The oleaster (Elaeagnus angustifolia L.), also known as Russian olive, is a tree which acclimatizes well even to arid and barren lands and thereby grows in a wide geographical regions of Mediterranean and Central Asia and countries such as Turkey, Russia and Kazakhstan. Fruit of oleaster tree is a food which contains significant amounts of nutritive materials such as dietary fiber, phenolic acids, tannins, carotenoids, vitamins, potassium, sodium, phosphorus and magnesium. In this research, it was aimed to enrich wheat flour with dietary fibers and other functional compounds by incorporation of oleaster flour. For this aim, different concentrations of (0%, 5%, 10% and 15%, w: w) of oleaster flour were substituted with the bread wheat flour and physical and rheological properties of the flour and the corresponding dough were analyzed. In the case of farinograph analysis results of the dough samples enriched with oleaster flour, water absorption values decreased gradually (P<0.05) from 57.25% to 51.85% while decrease in stability and dough development by substitution of wheat flour with 5% oleaster was insignificant (P>0.05). Extensograph studies showed that oleaster flour substitution significantly (P>0.05) increased energy, resistance to extension and maximum resistance values of the dough. Percent extensibility was negatively influenced or not affected from oleaster addition at different proving times. In conclusion, it was determined that physical and rheological properties of dough changed by oleaster flour substitution and especially 5% or 10% addition of oleaster could be favorable for bread-making based on farinograph and extensograph results. However, influence of oleaster flour addition on properties of the final product should be investigated to fully reveal its convenience in bread flour formulation.

Keywords

Oleaster flour wheat flour rheological dietary fiber

References

  • Agama-Acevedo, E., Pacheco-Vargas, G., Gutierrez-Meraz, F., Tovar, J., & Bello-Perez, L. A. (2019). Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts. Journal of Cereal Science, 89, 102824. doi: https://doi.org/10.1016/j.jcs.2019.102824
  • Ahmed, J., Almusallam, A. S., Al-Salman, F., AbdulRahman, M. H., & Al-Salem, E. (2013). Rheological properties of water insoluble date fiber incorporated wheat flour dough. LWT - Food Science and Technology, 51(2), 409-416. doi: https://doi.org/10.1016/j.lwt.2012.11.018
  • Almeida, E. L., Chang, Y. K., & Steel, C. J. (2010). Effect of adding different dietary fiber sources on farinographic parameters of wheat flour. Cereal Chemistry, 87(6), 566-573. doi: https://doi.org/10.1094/CCHEM-05-10-0063
  • Belghith Fendri, L., Chaari, F., Maaloul, M., Kallel, F., Abdelkafi, L., Ellouz Chaabouni, S., & Ghribi-Aydi, D. (2016). Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality. LWT, 73, 584-591. doi: https://doi.org/10.1016/j.lwt.2016.06.070
  • Berktas, S., & Cam, M. (2020). Antioxidant and antidiabetic properties of oleaster (Elaeagnus angustifolia L.) fruits and leaves. Akademik Gida, 18(3), 270-278.
  • Çakmakçı, S., Topdaş, E. F., Kalın, P., Han, H., Şekerci, P., P. Köse, L., & Gülçin, İ. (2015). Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream. International Journal of Food Science & Technology, 50(2), 472-481. doi: https://doi.org/10.1111/ijfs.12637
  • Cauvain, S. (2015). Bread: The Product Technology of Breadmaking (pp. 1-22). Cham: Springer International Publishing.
  • De Angelis, M., Damiano, N., Rizzello, C. G., Cassone, A., Di Cagno, R., & Gobbetti, M. (2009). Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre. European Food Research and Technology, 229(4), 593-601. doi: 10.1007/s00217-009-1085-1
  • Dhingra, S., & Jood, S. (2004). Effect of flour blending on functional, baking and organoleptic characteristics of bread. International Journal of Food Science & Technology, 39(2), 213-222. doi: https://doi.org/10.1046/j.0950-5423.2003.00766.x
  • Faramarz, S., Dehghan, G., & Jahanban-Esfahlan, A. (2015). Antioxidants in different parts of oleaster as a function of genotype. BioImpacts : BI, 5(2), 79-85. doi: 10.15171/bi.2015.09
  • Farzaei, M. H., Bahramsoltani, R., Abbasabadi, Z., & Rahimi, R. (2015). A comprehensive review on phytochemical and pharmacological aspects of Elaeagnus angustifolia L. Journal of Pharmacy and Pharmacology, 67(11), 1467-1480. doi: https://doi.org/10.1111/jphp.12442
  • Hamidpour, R., Hamidpour, S., Hamidpour, M., Shahlari, M., Sohraby, M., Shahlari, N., & Hamidpour, R. (2016). Russian olive (Elaeagnus angustifolia L.): From a variety of traditional medicinal applications to its novel roles as active antioxidant, anti-inflammatory, anti-mutagenic and analgesic agent. Journal of Traditional and Complementary Medicine, 7(1), 24-29. doi: 10.1016/j.jtcme.2015.09.004
  • Hassanpour, H., & Alizadeh, S. (2016). Evaluation of phenolic compound, antioxidant activities and antioxidant enzymes of barberry genotypes in Iran. [Article]. Scientia Horticulturae, 200, 125-130. doi: 10.1016/j.scienta.2016.01.015
  • Hassanzadeh, Z., & Hassanpour, H. (2018). Evaluation of physicochemical characteristics and antioxidant properties of Elaeagnus angustifolia L. Scientia Horticulturae, 238, 83-90. doi: https://doi.org/10.1016/j.scienta.2018.04.041
  • Holscher, H. D. (2017). Dietary fiber and prebiotics and the gastrointestinal microbiota. Gut Microbes, 8(2), 172-184. doi: 10.1080/19490976.2017.1290756
  • Hruskova, M., & Famera, O. (2003). Prediction of wheat and flour Zeleny sedimentation value using NIR technique. Czech Journal of Food Sciences, 21(3), 91-96.
  • Huang, G., Guo, Q., Wang, C., Ding, H. H., & Cui, S. W. (2016). Fenugreek fibre in bread: Effects on dough development and bread quality. LWT - Food Science and Technology, 71, 274-280. doi: https://doi.org/10.1016/j.lwt.2016.03.040
  • Kucerovs, J., Sottnikova, V., & Nedomova, S. (2013). Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products. Czech Journal of Food Sciences, 31(4), 340-346.
  • Kurek, M., & Wyrwisz, J. (2015). The application of dietary fiber in bread products. Journal of Food Processing and Technology, 6(5), 447-450.
  • Li, P.-H., Huang, C.-C., Yang, M.-Y., & Wang, C.-C. R. (2012). Textural and sensory properties of salted noodles containing purple yam flour. Food Research International, 47(2), 223-228. doi: https://doi.org/10.1016/j.foodres.2011.06.035
  • Mann, K. D., Pearce, M. S., McKevith, B., Thielecke, F., & Seal, C. J. (2015). Low whole grain intake in the UK: results from the National Diet and Nutrition Survey rolling programme 2008–11. British Journal of Nutrition, 113(10), 1643-1651. doi: 10.1017/S0007114515000422
  • Marangoni, F., & Poli, A. (2008). The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients. Nutrition, Metabolism and Cardiovascular Diseases, 18(9), 602-605. doi: https://doi.org/10.1016/j.numecd.2007.11.003
  • Marathe, S. A., Machaiah, J. P., Rao, B. Y. K., Pednekar, M. D., & Sudha Rao, V. (2002). Extension of shelf-life of whole-wheat flour by gamma radiation. International Journal of Food Science & Technology, 37(2), 163-168. doi: https://doi.org/10.1046/j.1365-2621.2002.00553.x
  • Martin, C., Chiron, H., & Issanchou, S. (2013). Impact of Dietary Fiber Enrichment on the Sensory Characteristics and Acceptance of French Baguettes. Journal of Food Quality, 36(5), 324-333. doi: https://doi.org/10.1111/jfq.12045
  • Mis, A., Grundas, S., Dziki, D., & Laskowski, J. (2012). Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. Journal of Food Engineering, 108(1), 1-12. doi: https://doi.org/10.1016/j.jfoodeng.2011.08.007
  • Mis, A., Nawrocka, A., & Dziki, D. (2017). Behaviour of dietary fibre supplements during bread dough development evaluated using novel farinograph curve analysis. Food and Bioprocess Technology, 10(6), 1031-1041. doi: 10.1007/s11947-017-1881-8
  • Mohebbi, Z., Homayouni, A., Azizi, M. H., & Hosseini, S. J. (2018). Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties. Journal of Food Science and Technology, 55(1), 101-110. doi: 10.1007/s13197-017-2836-9
  • Montemayor-Mora, G., Hernández-Reyes, K. E., Heredia-Olea, E., Pérez-Carrillo, E., Chew-Guevara, A. A., & Serna-Saldívar, S. O. (2018). Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue. Journal of Food Science and Technology, 55(12), 4964-4972. doi: 10.1007/s13197-018-3432-3
  • Mudgil, D., & Barak, S. (2013). Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules, 61, 1-6. doi: https://doi.org/10.1016/j.ijbiomac.2013.06.044
  • Peressini, D., & Sensidoni, A. (2009). Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. Journal of Cereal Science, 49(2), 190-201. doi: https://doi.org/10.1016/j.jcs.2008.09.007
  • Roberts, K. T., Cui, S. W., Chang, Y. H., Ng, P. K. W., & Graham, T. (2012). The influence of fenugreek gum and extrusion modified fenugreek gum on bread. Food Hydrocolloids, 26(2), 350-358. doi: https://doi.org/10.1016/j.foodhyd.2011.02.030
  • Ronda, F., Pérez-Quirce, S., Angioloni, A., & Collar, C. (2013). Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach. Food Hydrocolloids, 32(2), 252-262. doi: https://doi.org/10.1016/j.foodhyd.2013.01.014
  • Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15(1), 75-81. doi: https://doi.org/10.1016/S0268-005X(00)00054-0
  • Sabanis, D., Lebesi, D., & Tzia, C. (2009). Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT - Food Science and Technology, 42(8), 1380-1389. doi: https://doi.org/10.1016/j.lwt.2009.03.010
  • Sabanis, D., Makri, E., & Doxastakis, G. (2006). Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne. Journal of the Science of Food and Agriculture, 86(12), 1938-1944. doi: https://doi.org/10.1002/jsfa.2567
  • Saboonchian, F., Jamei, R., & Hosseini Sarghein, S. (2014). Phenolic and flavonoid content of Elaeagnus angustifolia L. (leaf and flower). Avicenna journal of phytomedicine, 4(4), 231-238.
  • Sahan, Y., Gocmen, D., Cansev, A., Celik, G., Aydin, E., Dundar, A. N., . . . Gucer, S. (2015). Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.).
  • Sharifian-Nejad, M. S., & Shekarchizadeh, H. (2019). Physicochemical and functional properties of oleaster (Elaeagnus angustifolia L.) polysaccharides extracted under optimal conditions. International Journal of Biological Macromolecules, 124, 946-954. doi: https://doi.org/10.1016/j.ijbiomac.2018.12.049
  • Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent Methods in Enzymology (Vol. 299, pp. 152-178): Academic Press.
  • Yagmur, E., Gokce, Y., Tekin, S., Semerci, N. I., & Aktas, Z. (2020). Characteristics and comparison of activated carbons prepared from oleaster (Elaeagnus angustifolia L.) fruit using KOH and ZnCl2. Fuel, 267, 117232. doi: https://doi.org/10.1016/j.fuel.2020.117232
  • Zhang, L., Cheng, L., Jiang, L., Wang, Y., Yang, G., & He, G. (2010). Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat. Journal of the Science of Food and Agriculture, 90(14), 2462-2468.
  • Zhou, Y., Dhital, S., Zhao, C., Ye, F., Chen, J., & Zhao, G. (2021). Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms. Food Hydrocolloids, 111, 106203. doi: https://doi.org/10.1016/j.foodhyd.2020.106203
There are 42 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Zeynep Yavuz 0000-0002-9324-1684

Fatih Törnük 0000-0002-7313-0207

M. Zeki Durak 0000-0001-7245-1116

Publication Date March 31, 2021
Submission Date January 29, 2021
Published in Issue Year 2021 Volume: 2 Issue: 1

Cite

APA Yavuz, Z., Törnük, F., & Durak, M. Z. (2021). Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough. European Food Science and Engineering, 2(1), 7-12.
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