Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour

Authors : Elif YAVER, Nermin BİLGİÇLİ

Pages : 7-13

View : 21 | Download : 20

Publication Date : 2019-04-30

Article Type : Research Paper

Abstract :In this study, cereal-legume flour blend insert ignore into journalissuearticles values(CLFB); containing an equal amount of cereal insert ignore into journalissuearticles values(rye, barley and oat); and legume insert ignore into journalissuearticles values(chickpea, soy and lupin); were used in the formulations of commercial bread insert ignore into journalissuearticles values(CB); and traditional flat bread insert ignore into journalissuearticles values(TFB); at 25% level. The adverse effect of CLFB on technological quality of breads was tried to eliminate using different combinations of additives insert ignore into journalissuearticles values(vital gluten, fungal alpha amylase, sodium stearoyl-2-lactylate, ascorbic acid, transglutaminase, glucose oxidase, lipase, pentosanase and xylanase); in both breads. Combina-tions with vital gluten, sodium stearoyl-2-lactylate, fungal alpha amylase, ascorbic acid and xylanase or pentosanase provided the highest bread specific volume along with CB prepared with 100% wheat flour. The additive combina-tion including xylanase also revealed the lowest hardness in CB, as well as resulted in a decrease in the spread ratio and hardness values of TFB. Crust colour values insert ignore into journalissuearticles values(L*, a* and b*); were significantly insert ignore into journalissuearticles values(P<0.05); affected by all of the additive combinations in both CB and TFB. The combinations containing pentosanase or xylanase displayed a better improvement on the pore structure, appearance and overall acceptability scores of CB and TFB including 25% CLFB in comparison to other additives.
Keywords : Additives, Bread, Cereal, Flat bread, Legume