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Improving the quality of whole wheat bread by using various plant origin materials

Author

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  • Hüseyin Boz

    (Food Technology Department, Narman Vocational High School, Narman, Erzurum, Turkey)

  • Mehmet Murat Karaoglu

    (Food Engineering Department, Faculty of Agriculture, Atatürk University, Erzurum, Turkey)

Abstract

The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1st day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials.

Suggested Citation

  • Hüseyin Boz & Mehmet Murat Karaoglu, 2013. "Improving the quality of whole wheat bread by using various plant origin materials," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(5), pages 457-466.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:410-2012-cjfs
    DOI: 10.17221/410/2012-CJFS
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    References listed on IDEAS

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    1. Oldřich Chloupek & Zdeněk Both & Vítězslav Dostál & Pavlína Hrstková & Tomáš Středa & Thomas Betsche & Marie Hrušková & Vladimíra Horáková, 2008. "Better bread from vigorous grain?," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(6), pages 402-412.
    2. M. Hrušková & I. Švec & I. Kučerová, 2003. "Effect of malt flour addition on the rheological properties of wheat fermented dough," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 21(6), pages 210-218.
    3. P. Poinot & G. Arvisenet & J. Grua-Priol & C. Fillonneau & S. Mezaize & M. De Lamballerie & A. Le-Bail & C. Prost, 2009. "Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 54-57.
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