Sürdürülebilir Kalkınma Amaçları

• 2

Yazarlar

• Yuksel, F.(2)
• Campanella, O.H.(1)
• Dogan, M.(1)
• Karaman, S.(1)
• Kayacier, A.(1)
• Toker, O.S.(1)
• Yilmaz, M.T.(1)

• MakaleAçık Erişim2018Scopus SJRQ3/r/gumushane/12950
  Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design

  Yuksel, F.; Campanella, O.H.

  The aim of this study was to analyse the effects of the addition of einkorn, cranberry bean and potato flours on the pasting characteristics of the mixture as well as the rheological properties of the dough formed. An experimental design using a simplex lattice mixture design was employed. The pasting parameters of the samples increased with the addition of cranberry bean and einkorn flours due to their high protein content. The water absorption capacities of the doughs were significantly affected by the polar nature (e.g. potato flour) and protein content (e.g. cranberry bean) of the flours. The creep-recovery properties of the doughs were analysed using the Burger model. Results showed that doughs enriched with potato flour exhibited weak elastic properties and behaved as a highly viscous material. Textural profile analysis of the doughs showed that their structure became firmer with addition of einkorn, cranberry bean and potato flours. The determination coefficient for the samples was higher than 0.70 in the simplex lattice mixture design.

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  AtıfScopus7·WoS7·OpenAlex7

  İncele
• MakaleAçık Erişim2016Scopus SJRQ3/r/gumushane/15026
  Effect of apple fibre on textural and relaxation properties of wheat chips dough

  Karaman, S.; Yilmaz, M.T.; Toker, O.S.; Yuksel, F.; Kayacier, A.; Dogan, M.

  In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fibre addition changed the stress relaxation properties of wheat dough, depending on fibre concentration. Increase in the fibre concentration increased resistance of the dough samples to the deformation by increasing their elasticity. Hardness and gumminess values increased while springiness, cohesiveness and resilience values decreased as apple fibre level increased. Significant correlations were found between stress relaxation and texture profile analysis parameters. In order to describe the effect of apple fibre on the viscoelastic properties of wheat dough, generalised Maxwell, Nussinovitch and Peleg models were fitted to experimental stress relaxation data. All three models were found to be efficient in describing the stress-relaxation behaviour of wheat dough; but, the Maxwell model was the most effective. In addition, power-law and exponential functions were successfully used to describe the effect of apple fibre concentration on the constants related with stress relaxation data and textural parameters.

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  AtıfScopus3·WoS3·OpenAlex3

  İncele