Research Article
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Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid

Year 2023, Volume: 4 Issue: 1, 26 - 32, 26.07.2023

Hatice Bekiroğlu Perihan Kübra Akman Öznur Topçu Fatih Törnük Saliha Memiş Elif Şeyma Uslu Osman Sağdıç

https://doi.org/10.55147/efse.1288022

Abstract

Cephalaria syriaca is an annual plant that is widely grown in wheat fields and is frequently mixed with wheat crops during harvesting. In this study, contribution of incorporation of ethanolic extract of C. syriaca (CSE, 0.3 % w:w) on viscoelastic properties of wheat flours with different protein contents and qualities was investigated by farinograph and extensograph studies in comparison with the effect of ascorbic acid (AA). In general, both CSE and AA improved rheological characteristics of the flours in correlation with their protein contents and quality. Water absorption of the hard flour (HF) was slightly increased (to 61.1 % from 60.5 %) by CSE addition while AA did not make it any contribution. Energy levels of the doughs containing CSE varied from 96 cm2 to 118 cm2 which were significantly higher than those of the AA supplemented samples. Ratio numbers varying from 3.3 to 6.1 which were lower and higher than the control and AA supplemented samples, respectively were obtained at the samples containing CSE at all proving times (49, 90 and 135 min). In conclusion, this study confirmed that CSE could be combined with wheat flour in order to develop its viscoelastic properties as a natural dough improver.

Keywords

wheat flour farinograph extensograph Cephalaria syriaca extract dough improvement

References

  • AACC. (1999a). Approved methods of the AACC (11th edt.). St. Paul, MN: American Association of Cereal Chemists (Methods 08-01, 38-10, 38-12, 44-19, 46-10, 56-60).
  • AACC. (1999b). Approved methods of the AACC (11th edt.). St. Paul, MN: American Association of Cereal Chemists (Method 54-22.01).
  • Altıniğne, N., & Saygın, E. (1985). Pelemir katımlı undan yapılan ekmeklerde bayatlama süresi. Food Journal (In Turkish), 5, 323-332.
  • Anton, A. A., Ross, K. A., Lukow, O. M., Fulcher, R. G., & Arntfield, S. D. (2008). Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas. Food Chemistry, 109(1), 33-41. doi:10.1016/j.foodchem.2007.12.005
  • Aydoğan, S., Akçacık, A. G., Şahin, M., Demir, B., Önmez, H., Türköz, M., & Çeri, S. (2012). Bazı makarnalık buğday çeşitlerinin kalite özelliklerinin belirlenmesi. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi (in Turkish), 21(1), 1-7.
  • Bangur, R., Batey, I. L., McKenzie, E., & MacRitchie, F. (1997). Dependence of extensograph parameters on wheat protein composition measured by SE-HPLC. Journal of Cereal Science, 25(3), 237-241. doi:10.1006/jcrs.1996.0098
  • Barrett, A., Cardello, A., Maguire, P., Richardson, M., Kaletunc, G., & Lesher, L. (2002). Effects of sucrose ester, dough conditioner, and storage temperature on long-term textural stability of shelf-stable bread. Cereal Chemistry, 79(6), 806-811. doi:10.1094/CCHEM.2002.796.806
  • Boz, H., & Karaoğlu, M. M. (2013). Improving the quality of whole wheat bread by using various plant origin materials. Czech Journal of Food Science, 31(5), 457-466. doi:10.17221/410/2012-CJFS
  • Boz, H., Murat Karaoğlu, M., Gürbüz Kotancilar, H., & Emre Gerçekaslan, K. (2010). The effects of different materials as dough improvers for organic whole wheat bread. International Journal of Food Science & Technology, 45(7), 1472-1477. doi:10.1111/j.1365-2621.2010.02289.x
  • Burešová, I., & Hřivna, L. (2011). Effect of wheat gluten proteins on bioethanol yield from grain. Applied Energy, 88(4), 1205-1210. doi:10.1016/j.apenergy.2010.10.036
  • Burešová, I., Kráčmar, S., Dvořáková, P., & Středa, T. (2014). The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread. Journal of Cereal Science, 60(2), 271-275. doi:10.1016/j.jcs.2014.07.001
  • Collar, C., Santos, E., & Rosell, C. M. (2007). Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. Journal of Food Engineering, 78(3), 820-826. doi:10.1016/j.jfoodeng.2005.11.026
  • Egesel, C. Ö., Gül, M. K., & Kahrıman, F. (2009). Changes in yield and seed quality traits in rapeseed genotypes by sulphur fertilization. [journal article]. European Food Research and Technology, 229(3), 505-513. doi: 10.1007/s00217-009-1067-3
  • Elgun, A., Turker, S., & Bilgicli, N. (2001). Analytical Quality Control in Cereal Products (In Turkish) (Vol. 2). Konya: Konya Chamber of Commerce.
  • Fu, L., Tian, J.-c., Sun, C.-l., & Li, C. (2008). RVA and farinograph properties study on blends of resistant starch and wheat flour. Agricultural Sciences in China, 7(7), 812-822. doi:10.1016/S1671-2927(08)60118-2
  • Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., & Delcour, J. A. (2005). Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology, 16(1–3), 12-30. doi:10.1016/j.tifs.2004.02.011
  • Guarda, A., Rosell, C. M., Benedito, C., & Galotto, M. J. (2004). Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids, 18(2), 241-247. doi10.1016/S0268-005X(03)00080-8
  • Ibanoglu, S. (2002). Wheat washing with ozonated water: effects on selected flour properties. International Journal of Food Science & Technology, 37(5), 579-584. doi:10.1046/j.1365-2621.2002.00593.x
  • Jirsa, O., & Hruskova, M. (2005). Characteristics of fermented dough predicted by using the NIR technique. Czech Journal of Food Science, 23(5), 184-189.
  • Jorgensen, H. (1935). Ein beitrag zur beleuchtung der hemmenden wirkung vonoxydationsmitteln auf proteolytische enzymtätigkeit: über die natur der einwirkung von kaliumbromat und analogen stoffen auf die backfähigkeit des weizenmehles. Biochemische Zeitschrift, 280, 1-37.
  • Karaoğlu, M. M. (2006). Cephalaria syriaca addition to wheat flour dough and effect on rheological properties. International Journal of Food Science and Technology 41, 37-46. doi:10.1111/j.1365-2621.2006.01272.x
  • Karaoğlu, M. M. (2012). Effect of Cephalaria syriaca addition on rheological properties of composite flour. International Agrophysics, 26, 387-393. doi: 10.2478/v10247-012-0054-2
  • Koehler, P. (2003). Effect of ascorbic acid in dough:  reaction of oxidized glutathione with reactive thiol groups of wheat glutelin. Journal of Agricultural and Food Chemistry, 51(17), 4954-4959. doi:10.1021/jf026061t
  • Kulkarni, R. G., Ponte, J. G., & Kulp, K. (1987). Significance of gluten content as an index of flour quality. Cereal Chemistry, 1, 1-3.
  • Meral, R., & Doğan, İ. S. (2013). Grape seed as a functional food ingredient in bread-making. International Journal of Food Sciences and Nutrition, 64(3), 372-379. doi:10.3109/09637486.2012.738650
  • Mohammed, I., Ahmed, A. R., & Senge, B. (2012). Dough rheology and bread quality of wheat–chickpea flour blends. Industrial Crops and Products, 36(1), 196-202. doi:10.1016/j.indcrop.2011.09.006
  • Musselman, L. J. (2000). Zawan and tares in the Bible. Economic Botany, 54(4), 537-542.
  • Pyler, E. J., & Gorton, L. (2008). Baking Science & Technology, 4th edition. United States of America: Sosland Publishing Company.
  • Ribotta, P. D., Ausar, S. F., Beltramo, D. M., & León, A. E. (2005). Interactions of hydrocolloids and sonicated-gluten proteins. Food Hydrocolloids, 19(1), 93-99. doi:10.1016/j.foodhyd.2004.04.018
  • Ribotta, P. D., Pérez, G. T., León, A. E., & Añón, M. C. (2004). Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids, 18(2), 305-313. doi:10.1016/S0268-005X(03)00086-9
  • Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001a). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15(1), 75-81. doi:10.1016/S0268-005X(00)00054-0
  • Rosell, C. M., Rojas, J. A., & De Barber, C. B. (2001b). Combined effect of different antistaling agents on the pasting properties of wheat flour. European Food Research and Technology, 212(4), 473-476. doi:10.1007/s002170000282
  • Sahari, M. A., Gavlighi, H. A., & Tabrizzad, M. H. A. (2006). Classification of protein content and technological properties of eighteen wheat varieties grown in Iran. International Journal of Food Science & Technology, 41, 6-11. doi:10.1111/j.1365-2621.2006.01198.x
  • Schofield, J. D. (1994). Wheat proteins: structure and functionality in milling and breadmaking. In W. Bushuk & V. F. Rasper (Eds.), Wheat: Production, Properties and Quality (pp. 73-106). Boston, MA: Springer US.
  • Singh, H., & MacRitchie, F. (2001). Application of polymer science to properties of gluten. Journal of Cereal Science, 33(3), 231-243. doi:10.1006/jcrs.2000.0360
  • Southan, M., & MacRitchie, F. (1999). Molecular weight distribution of wheat proteins. Cereal Chemistry, 76(6), 827-836.
  • Torbica, A., Antov, M., Mastilović, J., & Knežević, D. (2007). The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.). Food Research International, 40(8), 1038-1045. doi:10.1016/j.foodres.2007.05.009
  • Turkish Food Codex. (2013). Wheat Flour Regulation, 2013/9, Başbakanlık Basımevi, Ankara. 28606. Wang, M., Hamer, R. J., van Vliet, T., Gruppen, H., Marseille, H., & Weegels, P. L. (2003). Effect of water unextractable solids on gluten formation and properties: mechanistic considerations. Journal of Cereal Science, 37(1), 55-64. doi:10.1006/jcrs.2002.0478
  • 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. doi: 10.1002/jsfa.4107

Year 2023, Volume: 4 Issue: 1, 26 - 32, 26.07.2023

Hatice Bekiroğlu Perihan Kübra Akman Öznur Topçu Fatih Törnük Saliha Memiş Elif Şeyma Uslu Osman Sağdıç

https://doi.org/10.55147/efse.1288022

Abstract

References

  • AACC. (1999a). Approved methods of the AACC (11th edt.). St. Paul, MN: American Association of Cereal Chemists (Methods 08-01, 38-10, 38-12, 44-19, 46-10, 56-60).
  • AACC. (1999b). Approved methods of the AACC (11th edt.). St. Paul, MN: American Association of Cereal Chemists (Method 54-22.01).
  • Altıniğne, N., & Saygın, E. (1985). Pelemir katımlı undan yapılan ekmeklerde bayatlama süresi. Food Journal (In Turkish), 5, 323-332.
  • Anton, A. A., Ross, K. A., Lukow, O. M., Fulcher, R. G., & Arntfield, S. D. (2008). Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas. Food Chemistry, 109(1), 33-41. doi:10.1016/j.foodchem.2007.12.005
  • Aydoğan, S., Akçacık, A. G., Şahin, M., Demir, B., Önmez, H., Türköz, M., & Çeri, S. (2012). Bazı makarnalık buğday çeşitlerinin kalite özelliklerinin belirlenmesi. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi (in Turkish), 21(1), 1-7.
  • Bangur, R., Batey, I. L., McKenzie, E., & MacRitchie, F. (1997). Dependence of extensograph parameters on wheat protein composition measured by SE-HPLC. Journal of Cereal Science, 25(3), 237-241. doi:10.1006/jcrs.1996.0098
  • Barrett, A., Cardello, A., Maguire, P., Richardson, M., Kaletunc, G., & Lesher, L. (2002). Effects of sucrose ester, dough conditioner, and storage temperature on long-term textural stability of shelf-stable bread. Cereal Chemistry, 79(6), 806-811. doi:10.1094/CCHEM.2002.796.806
  • Boz, H., & Karaoğlu, M. M. (2013). Improving the quality of whole wheat bread by using various plant origin materials. Czech Journal of Food Science, 31(5), 457-466. doi:10.17221/410/2012-CJFS
  • Boz, H., Murat Karaoğlu, M., Gürbüz Kotancilar, H., & Emre Gerçekaslan, K. (2010). The effects of different materials as dough improvers for organic whole wheat bread. International Journal of Food Science & Technology, 45(7), 1472-1477. doi:10.1111/j.1365-2621.2010.02289.x
  • Burešová, I., & Hřivna, L. (2011). Effect of wheat gluten proteins on bioethanol yield from grain. Applied Energy, 88(4), 1205-1210. doi:10.1016/j.apenergy.2010.10.036
  • Burešová, I., Kráčmar, S., Dvořáková, P., & Středa, T. (2014). The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread. Journal of Cereal Science, 60(2), 271-275. doi:10.1016/j.jcs.2014.07.001
  • Collar, C., Santos, E., & Rosell, C. M. (2007). Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. Journal of Food Engineering, 78(3), 820-826. doi:10.1016/j.jfoodeng.2005.11.026
  • Egesel, C. Ö., Gül, M. K., & Kahrıman, F. (2009). Changes in yield and seed quality traits in rapeseed genotypes by sulphur fertilization. [journal article]. European Food Research and Technology, 229(3), 505-513. doi: 10.1007/s00217-009-1067-3
  • Elgun, A., Turker, S., & Bilgicli, N. (2001). Analytical Quality Control in Cereal Products (In Turkish) (Vol. 2). Konya: Konya Chamber of Commerce.
  • Fu, L., Tian, J.-c., Sun, C.-l., & Li, C. (2008). RVA and farinograph properties study on blends of resistant starch and wheat flour. Agricultural Sciences in China, 7(7), 812-822. doi:10.1016/S1671-2927(08)60118-2
  • Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., & Delcour, J. A. (2005). Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology, 16(1–3), 12-30. doi:10.1016/j.tifs.2004.02.011
  • Guarda, A., Rosell, C. M., Benedito, C., & Galotto, M. J. (2004). Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids, 18(2), 241-247. doi10.1016/S0268-005X(03)00080-8
  • Ibanoglu, S. (2002). Wheat washing with ozonated water: effects on selected flour properties. International Journal of Food Science & Technology, 37(5), 579-584. doi:10.1046/j.1365-2621.2002.00593.x
  • Jirsa, O., & Hruskova, M. (2005). Characteristics of fermented dough predicted by using the NIR technique. Czech Journal of Food Science, 23(5), 184-189.
  • Jorgensen, H. (1935). Ein beitrag zur beleuchtung der hemmenden wirkung vonoxydationsmitteln auf proteolytische enzymtätigkeit: über die natur der einwirkung von kaliumbromat und analogen stoffen auf die backfähigkeit des weizenmehles. Biochemische Zeitschrift, 280, 1-37.
  • Karaoğlu, M. M. (2006). Cephalaria syriaca addition to wheat flour dough and effect on rheological properties. International Journal of Food Science and Technology 41, 37-46. doi:10.1111/j.1365-2621.2006.01272.x
  • Karaoğlu, M. M. (2012). Effect of Cephalaria syriaca addition on rheological properties of composite flour. International Agrophysics, 26, 387-393. doi: 10.2478/v10247-012-0054-2
  • Koehler, P. (2003). Effect of ascorbic acid in dough:  reaction of oxidized glutathione with reactive thiol groups of wheat glutelin. Journal of Agricultural and Food Chemistry, 51(17), 4954-4959. doi:10.1021/jf026061t
  • Kulkarni, R. G., Ponte, J. G., & Kulp, K. (1987). Significance of gluten content as an index of flour quality. Cereal Chemistry, 1, 1-3.
  • Meral, R., & Doğan, İ. S. (2013). Grape seed as a functional food ingredient in bread-making. International Journal of Food Sciences and Nutrition, 64(3), 372-379. doi:10.3109/09637486.2012.738650
  • Mohammed, I., Ahmed, A. R., & Senge, B. (2012). Dough rheology and bread quality of wheat–chickpea flour blends. Industrial Crops and Products, 36(1), 196-202. doi:10.1016/j.indcrop.2011.09.006
  • Musselman, L. J. (2000). Zawan and tares in the Bible. Economic Botany, 54(4), 537-542.
  • Pyler, E. J., & Gorton, L. (2008). Baking Science & Technology, 4th edition. United States of America: Sosland Publishing Company.
  • Ribotta, P. D., Ausar, S. F., Beltramo, D. M., & León, A. E. (2005). Interactions of hydrocolloids and sonicated-gluten proteins. Food Hydrocolloids, 19(1), 93-99. doi:10.1016/j.foodhyd.2004.04.018
  • Ribotta, P. D., Pérez, G. T., León, A. E., & Añón, M. C. (2004). Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids, 18(2), 305-313. doi:10.1016/S0268-005X(03)00086-9
  • Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001a). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15(1), 75-81. doi:10.1016/S0268-005X(00)00054-0
  • Rosell, C. M., Rojas, J. A., & De Barber, C. B. (2001b). Combined effect of different antistaling agents on the pasting properties of wheat flour. European Food Research and Technology, 212(4), 473-476. doi:10.1007/s002170000282
  • Sahari, M. A., Gavlighi, H. A., & Tabrizzad, M. H. A. (2006). Classification of protein content and technological properties of eighteen wheat varieties grown in Iran. International Journal of Food Science & Technology, 41, 6-11. doi:10.1111/j.1365-2621.2006.01198.x
  • Schofield, J. D. (1994). Wheat proteins: structure and functionality in milling and breadmaking. In W. Bushuk & V. F. Rasper (Eds.), Wheat: Production, Properties and Quality (pp. 73-106). Boston, MA: Springer US.
  • Singh, H., & MacRitchie, F. (2001). Application of polymer science to properties of gluten. Journal of Cereal Science, 33(3), 231-243. doi:10.1006/jcrs.2000.0360
  • Southan, M., & MacRitchie, F. (1999). Molecular weight distribution of wheat proteins. Cereal Chemistry, 76(6), 827-836.
  • Torbica, A., Antov, M., Mastilović, J., & Knežević, D. (2007). The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.). Food Research International, 40(8), 1038-1045. doi:10.1016/j.foodres.2007.05.009
  • Turkish Food Codex. (2013). Wheat Flour Regulation, 2013/9, Başbakanlık Basımevi, Ankara. 28606. Wang, M., Hamer, R. J., van Vliet, T., Gruppen, H., Marseille, H., & Weegels, P. L. (2003). Effect of water unextractable solids on gluten formation and properties: mechanistic considerations. Journal of Cereal Science, 37(1), 55-64. doi:10.1006/jcrs.2002.0478
  • 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. doi: 10.1002/jsfa.4107
There are 39 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Hatice Bekiroğlu 0000-0003-3328-1550

Perihan Kübra Akman 0000-0002-7837-4681

Öznur Topçu 0000-0002-4572-7006

Fatih Törnük 0000-0002-7313-0207

Saliha Memiş 0000-0003-0442-1833

Elif Şeyma Uslu 0000-0001-6627-7270

Osman Sağdıç 0000-0002-2063-1462

Early Pub Date July 25, 2023
Publication Date July 26, 2023
Submission Date May 8, 2023
Published in Issue Year 2023 Volume: 4 Issue: 1

Cite

APA Bekiroğlu, H., Akman, P. K., Topçu, Ö., Törnük, F., et al. (2023). Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid. European Food Science and Engineering, 4(1), 26-32. https://doi.org/10.55147/efse.1288022
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