Müge Ertop - Academia.edu (original) (raw)

Papers by Müge Ertop

Research paper thumbnail of Gıda Endüstrisi Yan Ürünleri Kullanımıyla Cips Üretimine Yeni Bir Yaklaşım: Zenginleştirilmiş Gluten Cipsi

DergiPark (Istanbul University), Dec 1, 2016

Research paper thumbnail of Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Journal of Food Processing and Preservation, Apr 26, 2018

The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea ... more The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea sourdough (B) amount in bread formulation and to evaluate of usage possibilities of dried chickpea sourdough in bread production by examining some quality parameters.Response surface methodology was used to determine the effects of the variable factors (Aand B) on the product volume (V), acceptability value (AV) and pore factor (PF) of the bread. The usage rates were determined 0.63% for A and 10.21% for B.The bread produced according to optimized model (OB) was compared with control bread in terms of some quality parameters. The pore structures of bread samples and microtextural features obtained scanning electron microscopy during shelf life were examined by Image Analysis. Smaller and more homogeneous pore structures were obtained in the bread texture; antioxidant activity, mineral content, microbial shelf life were improved, and the volume and crust thickness of the bread increased by the usage of chickpea sourdough. Practical applications Chickpea sourdough was dried in oven at low temperature short time condition.The protection of microbial vitality was ensure during the drying processes.The level of instant active dry yeast (A) and dried sourdough (B) were optimized with RSM. The usage rates were determined 0.63% for A and 10.21% for B.Optimized bread and control bread were compared in terms of various quality properties. The antioxidant activity, mineral content, microbial shelf life, and physicochemical properties were improved.

Research paper thumbnail of Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Journal of Food Processing and Preservation, 2018

The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea ... more The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea sourdough (B) amount in bread formulation and to evaluate of usage possibilities of dried chickpea sourdough in bread production by examining some quality parameters.Response surface methodology was used to determine the effects of the variable factors (Aand B) on the product volume (V), acceptability value (AV) and pore factor (PF) of the bread. The usage rates were determined 0.63% for A and 10.21% for B.The bread produced according to optimized model (OB) was compared with control bread in terms of some quality parameters. The pore structures of bread samples and microtextural features obtained scanning electron microscopy during shelf life were examined by Image Analysis. Smaller and more homogeneous pore structures were obtained in the bread texture; antioxidant activity, mineral content, microbial shelf life were improved, and the volume and crust thickness of the bread increased by the usage of chickpea sourdough. Practical applications Chickpea sourdough was dried in oven at low temperature short time condition.The protection of microbial vitality was ensure during the drying processes.The level of instant active dry yeast (A) and dried sourdough (B) were optimized with RSM. The usage rates were determined 0.63% for A and 10.21% for B.Optimized bread and control bread were compared in terms of various quality properties. The antioxidant activity, mineral content, microbial shelf life, and physicochemical properties were improved.

Research paper thumbnail of Farkli Tahil Ve Bakli̇yat Unlari İle Üreti̇len Tarhanalarin Fi̇zi̇koki̇myasal, Reoloji̇k Ve Duyusal Ni̇teli̇kleri̇

Gıda, 2019

Bu çalışmada, geleneksel fermente bir gıda olan tarhananın yapımında buğday unu yerine, nohut, fa... more Bu çalışmada, geleneksel fermente bir gıda olan tarhananın yapımında buğday unu yerine, nohut, fasulye, mısır, pirinç, karabuğday ve mercimek unu kullanımının fizikokimyasal, reolojik ve duyusal nitelikler üzerindeki etkileri araştırılmıştır. Tarhana ve unların renk, su ve yağ tutma kapasitesi, viskozite, rutubet, pH, toplam asitlik, protein, yağ, kül, karbonhidrat, mikrobiyolojik ve duyusal analizleri yapılarak özellikleri belirlenmiştir. Formülasyon ve diğer hammaddeler sabit tutulduğunda tarhana nitelikleri kullanılan unun özelliklerinden önemli düzeyde etkilenmiştir. Tarhanalarda en yüksek kül miktarı fasulye tarhanasında (%5.18±0.01),protein miktarı kırmızı mercimek tarhanasında (%28.19±0.74) ve yağ oranı mısır tarhanasında (%9.55±0.56)bulunmuştur. Aynı süre ve koşullarda fermantasyona tabi tutulan tarhanaların pH değerleri arasındaki fark mısır hariç istatistiksel olarak önemsiz (P˃0.05) bulunmuştur. Tarhana kurutma prosesinin maya, toplam aerobik ve toplam anaerobik mikroorga...

Research paper thumbnail of The effect of sourdough fermentation on bread bioactive compounds and their bioavailability

GIDA - Journal of Food, 2016

Research paper thumbnail of Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

International Journal of Food Science and Technology, May 12, 2017

The optimisation of the quantity of sourdough (A) prepared with two different fermentation method... more The optimisation of the quantity of sourdough (A) prepared with two different fermentation methods, [spontaneous fermentation (F1) vs. starter of lactic acid bacteria-added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) for a nutritionally improved bread formulation has been studied by evaluating the bioavailability and bioactive properties. The bread produced according to the optimised formula and fermentation types of F1 (OB F1) and F2 (OB F2) was compared with control bread (CB). The optimised levels for F1 were 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran and for F2 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran. The addition of sourdough significantly (P < 0.05) affected antioxidant activity, total phenolic content, in vitro ash and protein digestibility, and enzyme resistance starch contents of bread. The F1 fermentation method was found to be more effective in terms of bread properties examined.

Research paper thumbnail of The impacts of formulation components on improvement of frozen bread dough and final product quality

GIDA - Journal of Food, 2012

Özet F›r›nc›l›k ürünleri pazar›nda dondurulmufl hamur kullan›m› ve dondurulmufl ürünlere olan tal... more Özet F›r›nc›l›k ürünleri pazar›nda dondurulmufl hamur kullan›m› ve dondurulmufl ürünlere olan talep tüm dünyada giderek artmaktad›r. Tüketici ihtiyaç ve e¤ilimleri zaman içinde de¤ifliklikler gösterse de, f›r›nc›l›k ürünleri sat›n al›n›rken göz önüne al›nan en önemli faktör hala ürünün tazeli¤idir. K›sa bir muamele veya ›s›l ifllemle bu ürünlerin tüketime haz›r hale gelmesi ve depolama sürelerinin uzun olmas› bu art›flta etkili olmufltur. Ancak henüz tam olarak çözülemeyen temel sorun dondurarak depolamaya ba¤l› olarak meydana gelen kalite kay›plar›d›r. Kaliteyi bozan en önemli etkenler maya aktivitesinin ve hamur gluten yap›s›n›n donma ile zarar görmesidir. Dondurma prosesi ve dondurarak depolama sürecinin olumsuz etkilerinin giderilmesinde optimum proses ve depolama koflullar›n›n belirlenmesi konusunda yap›lan çal›flmalar›n yan› s›ra kullan›lan formül bileflenlerinin fonksiyonlar›n›n da çok önemli oldu¤u yap›lan çal›flmalarla belirlenmifltir. Bu çal›flmada dondurulmufl ekmek hamuru ve son ürün kalitesi üzerine formül bileflenlerinin etkileri üzerinde durulmufltur.

Research paper thumbnail of Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough

Quality Assurance and Safety of Crops & Foods, Jun 1, 2019

The aim of the study was to evaluate the physicochemical properties, microbiological and textural... more The aim of the study was to evaluate the physicochemical properties, microbiological and textural features of optimised wheat bread formulations consisting of sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria (LAB) added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during their shelf life. The optimised levels for F1 fermentation type 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran; and for F2 fermentation type 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran were determined according to results. The acidic content of the sourdough improved the crust thickness, volume and colorimetric properties of the bread, significantly (P<0.05). The effects were much more pronounced in optimised bread (OB) F2. The retrogradation phenomenon during the shelf life was evaluated with the result of rate of staling (RS) and loss of springiness (LS) values which determined by using texture profile analysis parameters, and diferential scanning calorimetry (DSC) thermograms obtained during the shelf life. RS (7.14 for CB, 4.55 for OB F1 , and 2.90 for OB F2), and LS (62.1 for CB, 51.6 for OB F1 , and 39.7 for OB F2) decreased significantly (P<0.05) by addition of sourdough. Therefore, CB had the most hardness texture at the end of the shelf life. All bread samples exhibited moisture loss during their shelf life especially in the first three days but demonstrated different tendencies. OB F2 sample had the highest moisture content in contrast to CB. Although no endothermic area could be determined on DSC thermograms on day 0, the initial tendency of the bread samples, especially CB and OB F1 was clearly seen. On day 5 thermograms, an increase in endothermic peak areas due to starch retrogradation was observed (413.792 mJ for OB F1 , 510.107 mJ for OB F2 and 768.962 mJ for CB). The results showed that sourdough improved the staling properties of bread. We found that the textural properties, the loaf and staling qualities of sourdough breads (OB F1 and OB F2) were higher than that of CB. Furthermore, the F2 fermentation method had a much more pronounced effect in terms of textural properties examined.

Research paper thumbnail of Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life

Journal of Food Science and Technology, Nov 1, 2017

The aim of this study was to evaluate the microtextural properties of optimized wheat bread formu... more The aim of this study was to evaluate the microtextural properties of optimized wheat bread formulation consisting sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during shelf life. The optimized levels for F1 were 11.45 g 100 g-1 for sourdough, 1.10 g 100 g-1 for dry yeast and 1.58 g 100 g-1 for wheat bran and for F2 6.99 g 100 g-1 for sourdough, 1.02 g 100 g-1 for dry yeast and 38.84 g 100 g-1 for wheat bran. The addition of sourdough significantly decreased the diameters of starch granules of sourdough breads, and affected shape and surface apparance of starch granules. The retrogradation phenomena during storage was explained with the change of interaction between starch granules and protein matrix. The F1 fermentation method was found to be more effective in terms of bread textural properties examined.

Research paper thumbnail of A review: Effects of sourdough on nutritional properties of bakery products

Research paper thumbnail of Traditional chickpea sourdough and production methods

Research paper thumbnail of Antioxidant and Antimicrobial Plant Extracts for Active Packaging of Bakery Products

Research paper thumbnail of Evaluation of traditional sourdough micro-textural properties of wheat bread using scanning electron microscopy (SEM) and image analysis (IA)

Research paper thumbnail of The impacts of formulation components on improvement of frozen bread dough and final product quality

In the bakery products market, the use of frozen dough and the demand to frozen products are incr... more In the bakery products market, the use of frozen dough and the demand to frozen products are increasing change over the world. Although consumer needs and trends changes over time, when purchasing bakery products, the most important factor that should be taken into consideration is still the product freshness. To become ready for consumption of these products with a short treatment or heat treatment have been effective for the increase in demand of them. However, the main problem that has not been still solved is loss of quality that occurs during the frozen storage. The most important factors that deteriorate the quality are damage of yeast and dough gluten network during frozen storage. Besides determination of optimum process and storage conditions, the functions of ingredients that used are also very important to eliminate undesirable effects of freezing and frozen storage process that has been determined in related studies. In this study, the effects of components of the formul...

Research paper thumbnail of Dondurulmuş Ekmek Hamuru ve Son Ürün Kalitesinin İyileştirilmesinde Formül Bileşenlerinin Etkileri

Gida the Journal of Food, 2012

In the bakery products market, the use of frozen dough and the demand to frozen products are incr... more In the bakery products market, the use of frozen dough and the demand to frozen products are increasing change over the world. Although consumer needs and trends changes over time, when purchasing bakery products, the most important factor that should be taken into consideration is stil the product freshness. To become ready for consumption of these products with a short treatment or heat treatment have been effective for the increase in demand of them. However, the main problem that has not been still solved is loss of quality that occurs during the frozen storage. The most important factors that deteriorate the quality are damage of yeast and dough gluten network during frozen storage. Besides determination of optimum process and storage conditions, the functions of ingredients that used are also very important to eliminate undesirable effects of freezing and frozen storage process that has been determined in related studies. In this study, the effects of components of the formula...

Research paper thumbnail of Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life

Journal of Food Science and Technology, 2017

The aim of this study was to evaluate the microtextural properties of optimized wheat bread formu... more The aim of this study was to evaluate the microtextural properties of optimized wheat bread formulation consisting sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during shelf life. The optimized levels for F1 were 11.45 g 100 g-1 for sourdough, 1.10 g 100 g-1 for dry yeast and 1.58 g 100 g-1 for wheat bran and for F2 6.99 g 100 g-1 for sourdough, 1.02 g 100 g-1 for dry yeast and 38.84 g 100 g-1 for wheat bran. The addition of sourdough significantly decreased the diameters of starch granules of sourdough breads, and affected shape and surface apparance of starch granules. The retrogradation phenomena during storage was explained with the change of interaction between starch granules and protein matrix. The F1 fermentation method was found to be more effective in terms of bread textural properties examined.

Research paper thumbnail of Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

International Journal of Food Science & Technology, 2017

The optimisation of the quantity of sourdough (A) prepared with two different fermentation method... more The optimisation of the quantity of sourdough (A) prepared with two different fermentation methods, [spontaneous fermentation (F1) vs. starter of lactic acid bacteria-added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) for a nutritionally improved bread formulation has been studied by evaluating the bioavailability and bioactive properties. The bread produced according to the optimised formula and fermentation types of F1 (OB F1) and F2 (OB F2) was compared with control bread (CB). The optimised levels for F1 were 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran and for F2 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran. The addition of sourdough significantly (P < 0.05) affected antioxidant activity, total phenolic content, in vitro ash and protein digestibility, and enzyme resistance starch contents of bread. The F1 fermentation method was found to be more effective in terms of bread properties examined.

Research paper thumbnail of Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace

Quality Assurance and Safety of Crops & Foods, 2016

In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product rema... more In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product remaining after juice extraction, was investigated. The pomace was incorporated into cake formulation at the level of 0, 5, 10 and 15%, based on wheat flour weight. Results indicated that the batter viscosity increased and pH decreased by the increasing of the concentration of pomace level in cake formulation. Depending on incorporation level, reduction on the volume and height of the cake samples were observed. The hardness values increased whereas the chewiness and gumminess values of the cake samples decreased with an increasing of pomace incorporation level. Gilaburu pomace addition caused significant (P<0.05) changes on L*, a*, and b* values of crumb, whereas no significant differences have been determined on the L* and b* values of crust of the samples. In sensory analyses, 5% gilaburu pomace added cake sample had the highest overall acceptability score. The total phenolic content and radical-scavenging activity values of cake samples increased proportionally with the level of pomace incorporation. According to the study, evaluation of gilaburu pomace waste as ingredient in developing alternative functional and/or value-added products by the food industry could be suggested.

Research paper thumbnail of Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (<i>Viburnum opulus</i>) pomace

Quality Assurance and Safety of Crops & Foods, Apr 15, 2016

In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product rema... more In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product remaining after juice extraction, was investigated. The pomace was incorporated into cake formulation at the level of 0, 5, 10 and 15%, based on wheat flour weight. Results indicated that the batter viscosity increased and pH decreased by the increasing of the concentration of pomace level in cake formulation. Depending on incorporation level, reduction on the volume and height of the cake samples were observed. The hardness values increased whereas the chewiness and gumminess values of the cake samples decreased with an increasing of pomace incorporation level. Gilaburu pomace addition caused significant (P<0.05) changes on L*, a*, and b* values of crumb, whereas no significant differences have been determined on the L* and b* values of crust of the samples. In sensory analyses, 5% gilaburu pomace added cake sample had the highest overall acceptability score. The total phenolic content and radical-scavenging activity values of cake samples increased proportionally with the level of pomace incorporation. According to the study, evaluation of gilaburu pomace waste as ingredient in developing alternative functional and/or value-added products by the food industry could be suggested.

Research paper thumbnail of Süt Tozu Katkisinin Ekmek Kali̇te Özelli̇kleri̇ Ve İşlevselli̇ği̇ Üzeri̇ne Etki̇si̇

GIDA / THE JOURNAL OF FOOD, 2020

Functional foods have a potential impact on human health beyond basic nutrition. It also helps to... more Functional foods have a potential impact on human health beyond basic nutrition. It also helps to reduce the risk of disease. In recent years, studies to increase the nutritional value of bread are gaining importance rapidly. In this study, it was aimed to investigate the changes in quality, antioxidant, and sensory properties of bread by adding milk powder to the traditional bread at levels of 2.5, 5, and 10%. The bread samples were prepared with a breadmaking machine. TPC (total phenolic contents), FRAP (ferric reducing antioxidant powers), DPPH (2,2diphenyl-1-picrylhydrazyl), ABTS (2,29-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), and sensory analyzes were performed. As a result, a certain amount of milk powder additive had a positive effect on sensory properties. While the total phenolic content raised from 4.86 µg GAE/100g to 35.48 µg/100g; the levels of DPPH, FRAP

Research paper thumbnail of Gıda Endüstrisi Yan Ürünleri Kullanımıyla Cips Üretimine Yeni Bir Yaklaşım: Zenginleştirilmiş Gluten Cipsi

DergiPark (Istanbul University), Dec 1, 2016

Research paper thumbnail of Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Journal of Food Processing and Preservation, Apr 26, 2018

The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea ... more The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea sourdough (B) amount in bread formulation and to evaluate of usage possibilities of dried chickpea sourdough in bread production by examining some quality parameters.Response surface methodology was used to determine the effects of the variable factors (Aand B) on the product volume (V), acceptability value (AV) and pore factor (PF) of the bread. The usage rates were determined 0.63% for A and 10.21% for B.The bread produced according to optimized model (OB) was compared with control bread in terms of some quality parameters. The pore structures of bread samples and microtextural features obtained scanning electron microscopy during shelf life were examined by Image Analysis. Smaller and more homogeneous pore structures were obtained in the bread texture; antioxidant activity, mineral content, microbial shelf life were improved, and the volume and crust thickness of the bread increased by the usage of chickpea sourdough. Practical applications Chickpea sourdough was dried in oven at low temperature short time condition.The protection of microbial vitality was ensure during the drying processes.The level of instant active dry yeast (A) and dried sourdough (B) were optimized with RSM. The usage rates were determined 0.63% for A and 10.21% for B.Optimized bread and control bread were compared in terms of various quality properties. The antioxidant activity, mineral content, microbial shelf life, and physicochemical properties were improved.

Research paper thumbnail of Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Journal of Food Processing and Preservation, 2018

The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea ... more The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea sourdough (B) amount in bread formulation and to evaluate of usage possibilities of dried chickpea sourdough in bread production by examining some quality parameters.Response surface methodology was used to determine the effects of the variable factors (Aand B) on the product volume (V), acceptability value (AV) and pore factor (PF) of the bread. The usage rates were determined 0.63% for A and 10.21% for B.The bread produced according to optimized model (OB) was compared with control bread in terms of some quality parameters. The pore structures of bread samples and microtextural features obtained scanning electron microscopy during shelf life were examined by Image Analysis. Smaller and more homogeneous pore structures were obtained in the bread texture; antioxidant activity, mineral content, microbial shelf life were improved, and the volume and crust thickness of the bread increased by the usage of chickpea sourdough. Practical applications Chickpea sourdough was dried in oven at low temperature short time condition.The protection of microbial vitality was ensure during the drying processes.The level of instant active dry yeast (A) and dried sourdough (B) were optimized with RSM. The usage rates were determined 0.63% for A and 10.21% for B.Optimized bread and control bread were compared in terms of various quality properties. The antioxidant activity, mineral content, microbial shelf life, and physicochemical properties were improved.

Research paper thumbnail of Farkli Tahil Ve Bakli̇yat Unlari İle Üreti̇len Tarhanalarin Fi̇zi̇koki̇myasal, Reoloji̇k Ve Duyusal Ni̇teli̇kleri̇

Gıda, 2019

Bu çalışmada, geleneksel fermente bir gıda olan tarhananın yapımında buğday unu yerine, nohut, fa... more Bu çalışmada, geleneksel fermente bir gıda olan tarhananın yapımında buğday unu yerine, nohut, fasulye, mısır, pirinç, karabuğday ve mercimek unu kullanımının fizikokimyasal, reolojik ve duyusal nitelikler üzerindeki etkileri araştırılmıştır. Tarhana ve unların renk, su ve yağ tutma kapasitesi, viskozite, rutubet, pH, toplam asitlik, protein, yağ, kül, karbonhidrat, mikrobiyolojik ve duyusal analizleri yapılarak özellikleri belirlenmiştir. Formülasyon ve diğer hammaddeler sabit tutulduğunda tarhana nitelikleri kullanılan unun özelliklerinden önemli düzeyde etkilenmiştir. Tarhanalarda en yüksek kül miktarı fasulye tarhanasında (%5.18±0.01),protein miktarı kırmızı mercimek tarhanasında (%28.19±0.74) ve yağ oranı mısır tarhanasında (%9.55±0.56)bulunmuştur. Aynı süre ve koşullarda fermantasyona tabi tutulan tarhanaların pH değerleri arasındaki fark mısır hariç istatistiksel olarak önemsiz (P˃0.05) bulunmuştur. Tarhana kurutma prosesinin maya, toplam aerobik ve toplam anaerobik mikroorga...

Research paper thumbnail of The effect of sourdough fermentation on bread bioactive compounds and their bioavailability

GIDA - Journal of Food, 2016

Research paper thumbnail of Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

International Journal of Food Science and Technology, May 12, 2017

The optimisation of the quantity of sourdough (A) prepared with two different fermentation method... more The optimisation of the quantity of sourdough (A) prepared with two different fermentation methods, [spontaneous fermentation (F1) vs. starter of lactic acid bacteria-added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) for a nutritionally improved bread formulation has been studied by evaluating the bioavailability and bioactive properties. The bread produced according to the optimised formula and fermentation types of F1 (OB F1) and F2 (OB F2) was compared with control bread (CB). The optimised levels for F1 were 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran and for F2 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran. The addition of sourdough significantly (P < 0.05) affected antioxidant activity, total phenolic content, in vitro ash and protein digestibility, and enzyme resistance starch contents of bread. The F1 fermentation method was found to be more effective in terms of bread properties examined.

Research paper thumbnail of The impacts of formulation components on improvement of frozen bread dough and final product quality

GIDA - Journal of Food, 2012

Özet F›r›nc›l›k ürünleri pazar›nda dondurulmufl hamur kullan›m› ve dondurulmufl ürünlere olan tal... more Özet F›r›nc›l›k ürünleri pazar›nda dondurulmufl hamur kullan›m› ve dondurulmufl ürünlere olan talep tüm dünyada giderek artmaktad›r. Tüketici ihtiyaç ve e¤ilimleri zaman içinde de¤ifliklikler gösterse de, f›r›nc›l›k ürünleri sat›n al›n›rken göz önüne al›nan en önemli faktör hala ürünün tazeli¤idir. K›sa bir muamele veya ›s›l ifllemle bu ürünlerin tüketime haz›r hale gelmesi ve depolama sürelerinin uzun olmas› bu art›flta etkili olmufltur. Ancak henüz tam olarak çözülemeyen temel sorun dondurarak depolamaya ba¤l› olarak meydana gelen kalite kay›plar›d›r. Kaliteyi bozan en önemli etkenler maya aktivitesinin ve hamur gluten yap›s›n›n donma ile zarar görmesidir. Dondurma prosesi ve dondurarak depolama sürecinin olumsuz etkilerinin giderilmesinde optimum proses ve depolama koflullar›n›n belirlenmesi konusunda yap›lan çal›flmalar›n yan› s›ra kullan›lan formül bileflenlerinin fonksiyonlar›n›n da çok önemli oldu¤u yap›lan çal›flmalarla belirlenmifltir. Bu çal›flmada dondurulmufl ekmek hamuru ve son ürün kalitesi üzerine formül bileflenlerinin etkileri üzerinde durulmufltur.

Research paper thumbnail of Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough

Quality Assurance and Safety of Crops & Foods, Jun 1, 2019

The aim of the study was to evaluate the physicochemical properties, microbiological and textural... more The aim of the study was to evaluate the physicochemical properties, microbiological and textural features of optimised wheat bread formulations consisting of sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria (LAB) added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during their shelf life. The optimised levels for F1 fermentation type 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran; and for F2 fermentation type 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran were determined according to results. The acidic content of the sourdough improved the crust thickness, volume and colorimetric properties of the bread, significantly (P<0.05). The effects were much more pronounced in optimised bread (OB) F2. The retrogradation phenomenon during the shelf life was evaluated with the result of rate of staling (RS) and loss of springiness (LS) values which determined by using texture profile analysis parameters, and diferential scanning calorimetry (DSC) thermograms obtained during the shelf life. RS (7.14 for CB, 4.55 for OB F1 , and 2.90 for OB F2), and LS (62.1 for CB, 51.6 for OB F1 , and 39.7 for OB F2) decreased significantly (P<0.05) by addition of sourdough. Therefore, CB had the most hardness texture at the end of the shelf life. All bread samples exhibited moisture loss during their shelf life especially in the first three days but demonstrated different tendencies. OB F2 sample had the highest moisture content in contrast to CB. Although no endothermic area could be determined on DSC thermograms on day 0, the initial tendency of the bread samples, especially CB and OB F1 was clearly seen. On day 5 thermograms, an increase in endothermic peak areas due to starch retrogradation was observed (413.792 mJ for OB F1 , 510.107 mJ for OB F2 and 768.962 mJ for CB). The results showed that sourdough improved the staling properties of bread. We found that the textural properties, the loaf and staling qualities of sourdough breads (OB F1 and OB F2) were higher than that of CB. Furthermore, the F2 fermentation method had a much more pronounced effect in terms of textural properties examined.

Research paper thumbnail of Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life

Journal of Food Science and Technology, Nov 1, 2017

The aim of this study was to evaluate the microtextural properties of optimized wheat bread formu... more The aim of this study was to evaluate the microtextural properties of optimized wheat bread formulation consisting sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during shelf life. The optimized levels for F1 were 11.45 g 100 g-1 for sourdough, 1.10 g 100 g-1 for dry yeast and 1.58 g 100 g-1 for wheat bran and for F2 6.99 g 100 g-1 for sourdough, 1.02 g 100 g-1 for dry yeast and 38.84 g 100 g-1 for wheat bran. The addition of sourdough significantly decreased the diameters of starch granules of sourdough breads, and affected shape and surface apparance of starch granules. The retrogradation phenomena during storage was explained with the change of interaction between starch granules and protein matrix. The F1 fermentation method was found to be more effective in terms of bread textural properties examined.

Research paper thumbnail of A review: Effects of sourdough on nutritional properties of bakery products

Research paper thumbnail of Traditional chickpea sourdough and production methods

Research paper thumbnail of Antioxidant and Antimicrobial Plant Extracts for Active Packaging of Bakery Products

Research paper thumbnail of Evaluation of traditional sourdough micro-textural properties of wheat bread using scanning electron microscopy (SEM) and image analysis (IA)

Research paper thumbnail of The impacts of formulation components on improvement of frozen bread dough and final product quality

In the bakery products market, the use of frozen dough and the demand to frozen products are incr... more In the bakery products market, the use of frozen dough and the demand to frozen products are increasing change over the world. Although consumer needs and trends changes over time, when purchasing bakery products, the most important factor that should be taken into consideration is still the product freshness. To become ready for consumption of these products with a short treatment or heat treatment have been effective for the increase in demand of them. However, the main problem that has not been still solved is loss of quality that occurs during the frozen storage. The most important factors that deteriorate the quality are damage of yeast and dough gluten network during frozen storage. Besides determination of optimum process and storage conditions, the functions of ingredients that used are also very important to eliminate undesirable effects of freezing and frozen storage process that has been determined in related studies. In this study, the effects of components of the formul...

Research paper thumbnail of Dondurulmuş Ekmek Hamuru ve Son Ürün Kalitesinin İyileştirilmesinde Formül Bileşenlerinin Etkileri

Gida the Journal of Food, 2012

In the bakery products market, the use of frozen dough and the demand to frozen products are incr... more In the bakery products market, the use of frozen dough and the demand to frozen products are increasing change over the world. Although consumer needs and trends changes over time, when purchasing bakery products, the most important factor that should be taken into consideration is stil the product freshness. To become ready for consumption of these products with a short treatment or heat treatment have been effective for the increase in demand of them. However, the main problem that has not been still solved is loss of quality that occurs during the frozen storage. The most important factors that deteriorate the quality are damage of yeast and dough gluten network during frozen storage. Besides determination of optimum process and storage conditions, the functions of ingredients that used are also very important to eliminate undesirable effects of freezing and frozen storage process that has been determined in related studies. In this study, the effects of components of the formula...

Research paper thumbnail of Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life

Journal of Food Science and Technology, 2017

The aim of this study was to evaluate the microtextural properties of optimized wheat bread formu... more The aim of this study was to evaluate the microtextural properties of optimized wheat bread formulation consisting sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during shelf life. The optimized levels for F1 were 11.45 g 100 g-1 for sourdough, 1.10 g 100 g-1 for dry yeast and 1.58 g 100 g-1 for wheat bran and for F2 6.99 g 100 g-1 for sourdough, 1.02 g 100 g-1 for dry yeast and 38.84 g 100 g-1 for wheat bran. The addition of sourdough significantly decreased the diameters of starch granules of sourdough breads, and affected shape and surface apparance of starch granules. The retrogradation phenomena during storage was explained with the change of interaction between starch granules and protein matrix. The F1 fermentation method was found to be more effective in terms of bread textural properties examined.

Research paper thumbnail of Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

International Journal of Food Science & Technology, 2017

The optimisation of the quantity of sourdough (A) prepared with two different fermentation method... more The optimisation of the quantity of sourdough (A) prepared with two different fermentation methods, [spontaneous fermentation (F1) vs. starter of lactic acid bacteria-added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) for a nutritionally improved bread formulation has been studied by evaluating the bioavailability and bioactive properties. The bread produced according to the optimised formula and fermentation types of F1 (OB F1) and F2 (OB F2) was compared with control bread (CB). The optimised levels for F1 were 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran and for F2 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran. The addition of sourdough significantly (P < 0.05) affected antioxidant activity, total phenolic content, in vitro ash and protein digestibility, and enzyme resistance starch contents of bread. The F1 fermentation method was found to be more effective in terms of bread properties examined.

Research paper thumbnail of Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace

Quality Assurance and Safety of Crops & Foods, 2016

In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product rema... more In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product remaining after juice extraction, was investigated. The pomace was incorporated into cake formulation at the level of 0, 5, 10 and 15%, based on wheat flour weight. Results indicated that the batter viscosity increased and pH decreased by the increasing of the concentration of pomace level in cake formulation. Depending on incorporation level, reduction on the volume and height of the cake samples were observed. The hardness values increased whereas the chewiness and gumminess values of the cake samples decreased with an increasing of pomace incorporation level. Gilaburu pomace addition caused significant (P<0.05) changes on L*, a*, and b* values of crumb, whereas no significant differences have been determined on the L* and b* values of crust of the samples. In sensory analyses, 5% gilaburu pomace added cake sample had the highest overall acceptability score. The total phenolic content and radical-scavenging activity values of cake samples increased proportionally with the level of pomace incorporation. According to the study, evaluation of gilaburu pomace waste as ingredient in developing alternative functional and/or value-added products by the food industry could be suggested.

Research paper thumbnail of Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (<i>Viburnum opulus</i>) pomace

Quality Assurance and Safety of Crops & Foods, Apr 15, 2016

In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product rema... more In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product remaining after juice extraction, was investigated. The pomace was incorporated into cake formulation at the level of 0, 5, 10 and 15%, based on wheat flour weight. Results indicated that the batter viscosity increased and pH decreased by the increasing of the concentration of pomace level in cake formulation. Depending on incorporation level, reduction on the volume and height of the cake samples were observed. The hardness values increased whereas the chewiness and gumminess values of the cake samples decreased with an increasing of pomace incorporation level. Gilaburu pomace addition caused significant (P<0.05) changes on L*, a*, and b* values of crumb, whereas no significant differences have been determined on the L* and b* values of crust of the samples. In sensory analyses, 5% gilaburu pomace added cake sample had the highest overall acceptability score. The total phenolic content and radical-scavenging activity values of cake samples increased proportionally with the level of pomace incorporation. According to the study, evaluation of gilaburu pomace waste as ingredient in developing alternative functional and/or value-added products by the food industry could be suggested.

Research paper thumbnail of Süt Tozu Katkisinin Ekmek Kali̇te Özelli̇kleri̇ Ve İşlevselli̇ği̇ Üzeri̇ne Etki̇si̇

GIDA / THE JOURNAL OF FOOD, 2020

Functional foods have a potential impact on human health beyond basic nutrition. It also helps to... more Functional foods have a potential impact on human health beyond basic nutrition. It also helps to reduce the risk of disease. In recent years, studies to increase the nutritional value of bread are gaining importance rapidly. In this study, it was aimed to investigate the changes in quality, antioxidant, and sensory properties of bread by adding milk powder to the traditional bread at levels of 2.5, 5, and 10%. The bread samples were prepared with a breadmaking machine. TPC (total phenolic contents), FRAP (ferric reducing antioxidant powers), DPPH (2,2diphenyl-1-picrylhydrazyl), ABTS (2,29-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), and sensory analyzes were performed. As a result, a certain amount of milk powder additive had a positive effect on sensory properties. While the total phenolic content raised from 4.86 µg GAE/100g to 35.48 µg/100g; the levels of DPPH, FRAP