Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production

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dc.authorid0000-0003-1263-8952en_US
dc.authorid0000-0002-0344-6767en_US
dc.authorid0000-0003-3422-0223en_US
dc.authorid0000-0003-3460-7575en_US
dc.contributor.authorKeçeli, Alaettin
dc.contributor.authorEvlice, Asuman Kaplan
dc.contributor.authorPehlivan, Aliye
dc.contributor.authorSanal, Turgay
dc.contributor.authorZencirci, Nusret
dc.date.accessioned2023-07-06T12:18:58Z
dc.date.available2023-07-06T12:18:58Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Fen Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractWith the increase in demand for healthy and safe food, the interest in the wild ancestors of wheat and the demand for einkorn wheat have increased in the last few decades. In Turkey, einkorn wheat is commonly consumed as bulgur. However, due to the higher protein, minerals particularly Zn and Fe, and phenolic compounds it contains, einkorn wheat flour has started to be added to wheat flour at different rates. Aim in this study is to determine the suitability of einkorn wheat for bread making. Einkorn refined flour addition enables lighter and brighter bread production, while the increasing amount of whole wheat flour has brought together darker bread. Due to the higher amount of bran, it contains, whole wheat flour has led to a significant reduction in bread volume value. The ZS, modified Zeleny sedimentation, SDSS and modified sodium dodecyl Sulphate sedimentation values which directly affect the bread structure showed significant decreases as the amount of einkorn flour and wholemeal flour increased. Einkorn can be mixed with bread wheat flour and whole wheat flour in certain proportions and used in the production of bread suitable for consumer demands. Although it causes a certain decrease in bread structure; einkorn has enough potential to be used in making both wheat bread and whole wheat breaden_US
dc.identifier.citationKeçeli, A., Kaplan Evlice, A., Pehlivan, A., Şanal, T., & Zencirci, N. (2021). Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production. Cereal Research Communications, 1-13.en_US
dc.identifier.doi10.1007/s42976-021-00146-0
dc.identifier.endpage637en_US
dc.identifier.issn0133-3720
dc.identifier.issn1788-9170
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85103263972en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage625en_US
dc.identifier.urihttp://dx.doi.org/10.1007/s42976-021-00146-0
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11250
dc.identifier.volume49en_US
dc.identifier.wosWOS:000632352800001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorZencirci, Nusret
dc.language.isoenen_US
dc.publisherSpringer Heidelbergen_US
dc.relation.ispartofCereal Research Communicationsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBread Wheaten_US
dc.subjectEinkornen_US
dc.subjectBread-Making Propertiesen_US
dc.subjectDurum-Wheaten_US
dc.subjectAntioxidant Activityen_US
dc.subjectSedimentation Testen_US
dc.titleBread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread productionen_US
dc.typeArticleen_US

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