Determinatıon of Germınated Wheat Flour Addition on The Sensory And Texture Properties of White Bread and Whole Wheat Bread

Authors : Selin Ilgınlı, Ilkay Gök

Pages : 483-495

View : 24 | Download : 31

Publication Date : 2023-09-29

Article Type : Research Paper

Abstract :The aim of this study is to compare and identify addition of germinated wheat flour on the sensory and texture properties of white bread and whole wheat bread. Germinated wheat flour was mixed with white flour and whole-wheat flour at the ratio of 50% (w/w). Sensory analysis was conducted on the bread samples to evaluate their appearance, texture, taste, aroma, and overall satisfaction. Results showed that bread prepared with germinated wheat flour mix was more fragile, rough and moisty internal structure. However in terms of taste, no significant differences among the samples (p>0.05) were found. The aroma analysis revealed a noticeable grain and wheat scent. Overall, bread made from germinated wheat flour provided more palate satisfaction compared to the other types of bread. Texture analysis also yielded similar results, indicating that bread prepared with germinated wheat flour was thicker, less elastic, and less sticky than the others. According to the statistical analysis, germinated wheat flour bread was generally considered as successful, and can bu used for bread preparation by mixing with wheat flour.
Keywords : Germination, Germinated Wheat, Functional Antioxidant Food, Wheat Germ, Bread, Wheat