Changes in the bioactivity of einkorn wheat during the maturation period and their effect on the properties of einkorn bread

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dc.authoridMehmet Fatih Erkölencik / 0009-0006-6635-660X
dc.authoridBurcu Kahraman / 0000-0002-7553-4950
dc.authoridGorkem Ozulku / 0000-0003-0495-5667
dc.authoridEray Tulukcu / 0000-0002-1893-144X
dc.authoridHamza Goktas / 0000-0001-9802-9378
dc.authoridOsman Sagdıc / 0000-0002-2063-1462
dc.authoridMuhammet Arıcı / 0000-0003-4126-200X
dc.authorscopusidHamza Goktas / 57194016332
dc.authorwosidHamza Goktas / A-4558-2019
dc.contributor.authorErkölencik, Mehmet Fatih
dc.contributor.authorKahraman, Burcu
dc.contributor.authorOzulku, Gorkem
dc.contributor.authorTulukcu, Eray
dc.contributor.authorGoktas, Hamza
dc.contributor.authorSagdıc, Osman
dc.contributor.authorArıcı, Muhammet
dc.date.accessioned2025-04-18T09:31:17Z
dc.date.available2025-04-18T09:31:17Z
dc.date.issued28.10.2024
dc.departmentİstinye Üniversitesi, Meslek Yüksekokulu, Gıda Teknolojisi Programı
dc.description.abstractImmature cereals may contain higher levels of nutrients than mature cereals. Immature and mature einkorn wheats were compared in terms of physicochemical, technological, rheological, and nutritional qualities and their performances for making bread were revealed. The values for thousand grain weight, hectoliter weight, sedimentation value and falling number of immature and mature einkorn wheat samples were 23.25–32.29 (g), 72.32–79.11 (kg/hL), 15.02–18.07 (mL) and 312–341 (sec), respectively (p ≤ 0.05). Immature einkorn wholegrain flour (IEWF) contains more than twofold mineral substance than mature einkorn wholegrain flour (MEWF). The total phenolic content and antioxidant properties of IEWF were found to be higher than those of MEWF. The empirical rheological properties of IEWF were higher than those of MEWF except for degree of softening . The G′ of both IEWF and MEWF were always found higher than the G′′, so they exhibited elastic behavior. The crust color brightness values of breads made from IEWF and MEWF were significantly different from bread made from commercial wheat wholegrain flour (CWF), but similar values were obtained for crumb color. The overall acceptability score of IEWF bread was similar to CWF bread, thus IEWF could be a good candidate for bread making or use in different food formulations.
dc.identifier.citationERKÖLENCIK, M. F., KAHRAMAN, B., OZULKU, G., TULUKCU, E., GOKTAS, H., SAGDIC, O., ARICI, M. (2024). Changes in the bioactivity of einkorn wheat during the maturation period and their effect on the properties of einkorn bread. Turkish Journal of Agriculture and Forestry , 48(5), 798 - 807. doi.org/10.55730/1300-011X.3219
dc.identifier.doi10.55730/1300-011X.3219
dc.identifier.endpage807
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85207396392
dc.identifier.scopusqualityQ1
dc.identifier.startpage798
dc.identifier.trdizinid1275199
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1275199/changes-in-the-bioactivity-of-einkorn-wheat-during-the-maturation-period-and-their-effect-on-the-properties-of-einkorn-bread
dc.identifier.urihttps://doi.org/10.55730/1300-011X.3219
dc.identifier.urihttps://hdl.handle.net/20.500.12713/6811
dc.identifier.volume48
dc.identifier.wosWOS:001337074200012
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorGoktas, Hamza
dc.institutionauthoridHamza Goktas / 0000-0001-9802-9378
dc.language.isoen
dc.publisherTÜBİTAK
dc.relation.ispartofTurkish Journal of Agriculture and Forestry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectImmature and mature einkorn wheat flours
dc.subjectrheological properties
dc.subjectbioactive properties
dc.subjectbread baking
dc.subjectsensorial evaluation
dc.titleChanges in the bioactivity of einkorn wheat during the maturation period and their effect on the properties of einkorn bread
dc.typeArticle

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