2026-10-23T18:47:43Zhttps://gumushane-rdlopen.rawdatalibrary.net/oai/request

oai:gumushane-rdlopen.rawdatalibrary.net:gumushane/164962026-10-22T10:32:40Zopenairecom_gumushane_10000col_gumushane_10001com_gumushane_10007col_gumushane_10180col_gumushane_10171

EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH BLACK LENTIL FLOUR ON BREAD QUALITYÇelik, MeryemIlyasoglu, Huriantioxidantslentilnutritional qualityphenolic compoundswheat breadThe aim of this study was to investigate the effect of black lentil flour (BLF) on the quality of wheat bread. The control bread with wheat flour and BLF-supplemented breads (2, 6 and 10 %, respectively) were prepared and analyzed in terms of proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), and antioxidant activity. The BLF-supplemented breads provided significantly higher protein compared to the control bread (p < 0.05). Moreover, it improved significantly TPC and antioxidant capacity (p < 0.05). However, the addition of BLF reduced significantly the specific volume of the bread, L* and b* values of both crumb and crust (p < 0.05). The BLF had no influence overall acceptability. Our findings revealed that the BLF may a have potential use to enhance the quality of wheat bread.Univ Vasile Alecsandri Bacau2022Articlehttps://rdlopen.rawdatalibrary.net/r/gumushane/164961582-540XenSCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRYinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://gumushane-rdlopen.rawdatalibrary.net/tr/items/gumushane/16496