Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties

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dc.contributor.authorErtop, Muge Hendek
dc.contributor.authorSeker, Ibrahim Tugkan
dc.date.accessioned2019-07-27T12:10:23Z
dc.date.accessioned2019-07-28T09:39:11Z
dc.date.available2019-07-27T12:10:23Z
dc.date.available2019-07-28T09:39:11Z
dc.date.issued2018
dc.department[Ertop, Muge Hendek] Kastamonu Univ, Fac Engn & Architecture, Dept Food Engn, Kastamonu, Turkey -- [Seker, Ibrahim Tugkan] Cumhuriyet Univ, Sch Tourism & Hotel Management, Dept Gastron & Culinary Arts, Sivas, Turkeyen_US
dc.description.abstractThe aim of this study was to optimize amounts of chickpea sourdough (A) and instant active dry yeast (B) in bread formulation and to evaluate the potential use of chickpea sourdough in bread production by examining various quality parameters.An experimental design suggested by Response Surface Methodology was used.The bread produced according to the optimized model (OBrd) was compared with control bread (CBrd) in terms of several quality parameters. According to the optimization results, optimum levels of usage were 59.06 g for A and 3.39 g for B. Smaller and more homogeneous pore structures were obtained in bread (OBrd) texture by the use of chickpea sourdough according to the image analysis. The bread also acquired sour, sweetish and acceptable sensory profiles. Physicochemical properties and antioxidant activity were also improved by the use of chickpea sourdough.en_US
dc.identifier.doi10.3136/fstr.24.45en_US
dc.identifier.endpage53en_US
dc.identifier.issn1344-6606
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85054152497en_US
dc.identifier.scopusqualityQ3
dc.identifier.startpage45en_US
dc.identifier.urihttps://dx.doi.org/10.3136/fstr.24.45
dc.identifier.urihttps://hdl.handle.net/20.500.12418/6484
dc.identifier.volume24en_US
dc.identifier.wosWOS:000444362200004en_US
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKARGERen_US
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY RESEARCHen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBreaden_US
dc.subjectChickpeaen_US
dc.subjectOptimizationen_US
dc.subjectResponse Surface Methodologyen_US
dc.subjectSourdoughen_US
dc.titleOptimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Propertiesen_US
dc.typeArticleen_US

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