Article
Food Science & Technology
Johanan Espinosa-Ramirez, Rosa Maria Mariscal-Moreno, Cristina Chuck-Hernandez, Sergio O. Serna-Saldivar, Rosa Selene Espiricueta-Candelaria
Summary: This study evaluated the potential of ayocote bean flour as a partial substitute for wheat flour in breadmaking. The results showed that substituting wheat flour with ayocote bean flour improved the nutritional properties of bread, but low substitution levels should be selected to avoid a considerable decrease in physical and sensory properties.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Jaqueline Machado Soares, Flavia Teixeira, Mayra Lopes de Oliveira, Luane Aparecida do Amaral, Taina da Silva Fleming de Almeida, Gabriel Henrique Oliveira de Souza, Lais Maluf Hokama, Bruna Menegassi, Elisvania Freitas Dos Santos, Daiana Novello
Summary: This research evaluated the effects of adding different levels of eggplant flour on the characteristics of cookies. It was found that adding 5% eggplant flour maintained the sensory acceptability among children and improved the physicochemical and nutritional characteristics of the cookies.
Article
Food Science & Technology
Sylvestre Dossa, Monica Negrea, Ileana Cocan, Adina Berbecea, Diana Obistioiu, Christine Dragomir, Ersilia Alexa, Adrian Rivis
Summary: The aim of this study was to replace wheat flour with different proportions of baobab flour to improve the nutritional quality of bakery products. The results showed that baobab flour is rich in minerals, lipids, carbohydrates, and phytochemicals. The bread with 30% baobab flour had the highest polyphenols content, flavonoids content, and antioxidant activity. The bread sample with 10% baobab flour was the best in terms of physical-chemical, rheological, and organoleptic analysis. It had a smooth, porous appearance, an elastic core, and better water absorption compared to wheat flour.
Article
Plant Sciences
Hongya Wu, Zunjie Wang, Xiao Zhang, Junchan Wang, Wenjing Hu, Hui Wang, Derong Gao, Edword Souza, Shunhe Cheng
Summary: This study compared the effects of four nitrogen fertilizer treatments on weak-gluten wheat and found that treatment M was a superior fertilization strategy, resulting in higher yield and proper cookie quality traits. Environmental conditions and wheat genotypes also significantly influenced quality-related traits. The findings highlight the importance of considering local conditions, variety selection, and optimal fertilization for producing high-quality weak-gluten wheat for cookie making.
Article
Food Science & Technology
Waleed AL-Ansi, Jalal Ahmed Fadhl, Abdulmageed Bagash Abdullah, Abduqader Al-Adeeb, Amer Ali Mahdi, Qais Ali Al-Maqtari, Bilal Sajid Mushtaq, Mingcong Fan, Yan Li, Haifeng Qian, Li Wang
Summary: This study investigated the effects of highland barley's germination time on the properties of oat-wheat composite flour dough. Germination reduced water absorption, freezing enthalpy, and increased protein weakening. It also decreased bound and immobilized water and increased free water. Germination improved protein extractability and surface hydrophobicity, but negatively impacted the starch-protein network and bread volume. However, a 24-hour germination had minor effects compared to longer periods, suggesting its potential for improving the rheological properties of highland barley.
Article
Agronomy
Diana-Nicoleta Raba, Isidora Radulov, Ersilia Alexa, Mariana-Atena Poiana, Corina Dana Misca, Ileana Cocan, Monica Negrea, Gabriel Suster, Christine Dragomir
Summary: This study aimed to evaluate the effects of using fortified flour with dried lingonberry powder in different types of dough on the nutritional, functional, and sensory properties of bakery products. The results showed that the use of fortified flour increased the mineral and phytochemical content, and improved the rheological properties of the dough. Muffins prepared with flour fortified with 10% lingonberry powder were rated the best in terms of sensory evaluation.
Article
Engineering, Chemical
Hyukjin Kwon, Geunhyuk Yang, Sungmin Jeong, Jaepil Roh, Suyong Lee
Summary: This study applies machine learning to predict the rheological properties of wheat noodles by analyzing the thermo-mechanical characteristics of wheat flour and selecting suitable parameter combinations. The optimized models show excellent performance.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Hardeep Singh Gujral, Bharati Sharma, Sana Kapoor
Summary: This study analyzed the impact of different sodium replacer salts on the thermo-mechanical properties of wheat flour, and found that water absorption and peak viscosity decreased, while dough stability increased when sodium was replaced. The addition of salts did not affect starch breakdown behavior. Sodium replacer salts decreased the SDS sedimentation value of wheat flour, which was significantly correlated with water absorption, protein weakening, and peak viscosity. KCl behaved most similarly to NaCl. There were no significant differences in the thermo-mechanical properties of wheat dough between NaCl and most of the evaluated salts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Ionica Cotovanu, Costel Mironeasa, Silvia Mironeasa
Summary: This research assessed the potential of different-sized buckwheat flour fractions in wheat bread dough and determined the optimal amounts for each fraction. The results showed that the addition of buckwheat flour had significant effects on dough and bread characteristics. The study also generated predictive models to determine the optimal amounts based on particle size.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Daisy Jacqueline Sousa Silva, Jorge Minoru Hashimoto, Elizabeth Harumi Nabeshima, Rafaela Teixeira Salgado, Thaise Kessiane Teixeira Freitas, Kaesel Jackson Damasceno e Silva
Summary: The study found that replacing wheat flour with wholegrain azuki bean and rice flours had an impact on the quality of biscuits, with WABF biscuits having hardness similar to WF biscuits and RF biscuits lower. The viscosity of the mixture flours showed correlations with the characteristics of the biscuits.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Iuliana Banu, Iuliana Aprodu
Summary: The freezing and grinding processes prior to the production of rice flour can impact particle size distribution, starch damage, amylose content, swelling power, water solubility index, and gelatinization temperature. Freezing rice before grinding can increase fine particles percentage and flour yield, lower fineness modules, and lead to changes in amylose content and starch damage. Additionally, flours from frozen rice have higher swelling power and water solubility index compared to non-frozen rice.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Xiaolong Wang, Pai Peng, Rudi Appels, Linpei Tian, Xiaoyang Zou
Summary: The differences in Mixolab measurements of dough processing were examined based on flour from wheat lines carrying high molecular weight glutenin subunits 5 + 10 or 2 + 12. Subunits 5 + 10 formed a stable gluten network rich in polymeric proteins, while 2 + 12 flour generated fragile protein aggregates. These differences were attributed to the presence of different bonds and structures within the dough, leading to distinct thermal stability and gelation properties.
Article
Food Science & Technology
Somali Dhal, Arfat Anis, Hamid M. Shaikh, Abdullah Alhamidi, Kunal Pal
Summary: This study investigated the effect of mixing time on the physical and structural properties of whole wheat flour-based cookie dough. The study found that dough mixed for 3 minutes had better organized components compared to other times. Longer mixing times resulted in water agglomeration and harder cookies. The study concluded that a mixing time of 5 minutes resulted in good quality cookies.
Article
Food Science & Technology
Mia Marchini, Eleonora Carini, Nicolo Cataldi, Fatma Boukid, Massimo Blandino, Tommaso Ganino, Elena Vittadini, Nicoletta Pellegrini
Summary: This study investigated the effects of red lentil flour and its dimensional fractions on dough rheology and bread quality when substituted for wheat flour at different levels. The results showed that a 10% substitution level of wheat flour by lentil flour provided optimal rheological properties, while at higher substitution levels (15-30%), a coarse fraction of lentil flour performed better than unfractionated flour and finer fractions. These findings provide a foundation for developing wheat-lentil bread applications in the future.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Elif Yildiz, Duygu Gocmen
Summary: The study produced gluten-free cookies by replacing rice flour and sucrose with almond flour and stevia. Results showed that the addition of almond flour reduced moisture content while increasing ash, total protein, total fat, total dietary fiber, and total phenolic contents in the cookies. The cookies with almond flour and stevia had enhanced protein and dietary fiber contents, lower total carbohydrate amount, and higher TEAC(ABTS) and TEAC(FRAP) values compared to the control group. Overall, the inclusion of almond flour and stevia improved the physicochemical, nutritional, and sensory properties of the gluten-free cookies.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Selin Babacan Cevik, Kevser Kahraman, Lutfiye Ekici
Summary: This study aimed to develop a healthy and nutritious snack food by adding red lentil flour and oven-baking the chips. The research showed that supplementation of red lentil flour increased the nutritional value and resistant starch content of the chips significantly.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Buket Cetiner, Sandor Tomoskozi, Eszter Schall, Ayten Salantur, Hamit Koksel
Summary: The study compared the functional properties of modern and old bread wheats as well as Anatolian landraces to determine changes over the course of a century. Modern wheat varieties showed higher dietary fiber content and bile acid binding capacity, while landraces had higher soluble dietary fiber, total phenolic contents, and phytic acid contents. The results indicate that different wheat varieties may excel in different functional parameters.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Alexey Morgounov, Timur Savin, Paulina Flis, Adylkhan Babkenov, Vladimir Chudinov, Anastasiya Kazak, Hamit Koksel, Ivan Likhenko, Ram Sharma, Tatyana Shelaeva, Sergey Shepelev, Ekaterina Shreyder, Vladimir Shamanin
Summary: The Kazakhstan-Siberian Network on Spring Wheat Improvement brought together 18 research and breeding programs for spring wheat. By analyzing grain ionomics, the study evaluated the impact of environment and genotype on elemental composition and proposed a method to enhance important mineral concentrations in grain. The results showed that the impact of site on element variation was greater than that of genotype, and protein content was positively correlated with multiple elements. The identification of high-quality genotypes contributes to improving the nutritional profile of grain.
CROP & PASTURE SCIENCE
(2022)
Article
Plant Sciences
Sergey Shepelev, Alexey Morgounov, Paulina Flis, Hamit Koksel, Huihui Li, Timur Savin, Ram Sharma, Jingxin Wang, Vladimir Shamanin
Summary: This study evaluated the variation of macro- and microelements and trace metals in different genetic resource groups of wheat. It identified traits that were relatively easy or difficult to enhance genetically and observed higher concentrations of certain elements in specific genetic resources. Additionally, superior germplasm with high macro- and microelement concentrations was found in all groups.
Article
Food Science & Technology
Banu Sezer, Aslihan Unuvar, Ismail Hakki Boyaci, Hamit Koksel
Summary: This study explored the possibility of using LIBS to discriminate between durum and common wheat samples in flour and pasta, as well as determine the adulteration ratio. The results showed that LIBS is a promising analytical technique that is rapid, reliable, environmentally friendly, and nondestructive for identifying and detecting wheat flour adulteration in pasta.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Buket Cetiner, Bayram Ozdemir, Selami Yazar, Hamit Koksel
Summary: The main aim of this study was to compare the mineral and protein contents of different wheat varieties and landraces, as well as the mineral bioavailabilities of their whole wheat breads. The findings showed that landraces and old wheat varieties had higher mineral contents, while modern wheat varieties had higher bioavailabilities in certain minerals.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Antonella Pasqualone, Samuela Palombieri, Hamit Koksel, Carmine Summo, Pasquale De Vita, Francesco Sestili
Summary: In this study, the milling performance and bread-making ability of Faridur, the first 'soft kernel' durum wheat variety released in Italy, were compared with Svevo. Faridur showed higher protein and gluten content, but lower gluten quality. Its softer nature facilitated energy-saving milling, but adjustments were needed for baking processes and formulations.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
A. Unuvar, I. H. Boyaci, S. Yazar, H. Koksel
Summary: ATR-FTIRS, NIRS, and SFS combined with chemometrics were used to determine common wheat flour in durum wheat flour and common wheat farina addition to durum wheat pasta. Among the tested spectroscopic methods, ATR-FTIRS had the lowest limit of detection (LOD) values and better specificity and accuracy for the detection of adulteration.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Oguz Acar, Hamit Koksel
Summary: The study used Path Analysis to investigate the relationship between the chemical and physicochemical characteristics of commercial baklava flours and the dough sheeting behavior and baklava quality. The results showed that the protein and ash content, Zeleny and modified Zeleny sedimentation, falling number, wet and dry gluten, gluten index, and b* color value varied within a certain range. The thickness and surface area of sheeted doughs, as well as the hardness, peak counts, and linear distance of baklava samples, also had a certain range of values. Path Analysis revealed a negative correlation between SA-2 and gluten index, and positive correlations between peak counts and Zeleny and modified Zeleny sedimentations, wet and dry gluten values. Additionally, significant correlations were found between SA-1 and Mixolab C4 value, SA-2 and Mixolab C4 value, and peak counts and Mixolab gamma value.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Ferda Unsal-Canay, Turgay Sanal, Hamit Koksel
Summary: This study investigated the effects of bran addition on the technological and nutritional properties of spaghetti made from eight durum wheat cultivars commonly grown in Turkey. The addition of bran had detrimental effects on sensory, technological, and color properties. However, it significantly increased the total dietary fiber and protein content. The addition of bran also caused a significant increase in phytic acid content, with higher levels of bran resulting in higher phytic acid content.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Buket Cetiner, Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Inna V. Pototskaya, Filiz Koksel, Sergey S. Shepelev, Amanzhol N. Aydarov, Bayram Ozdemir, Alexey I. Morgounov, Hamit Koksel
Summary: The study aimed to investigate the potential of intermediate wheatgrass as a novel ingredient in breadmaking. The results showed that the addition of intermediate wheatgrass significantly affected the gluten content and quality, as well as the characteristics of the bread. The bread volume was highest and firmness was lowest with 15% substitution of intermediate wheatgrass.
Article
Chemistry, Applied
Oguz Acar, Marta S. S. Izydorczyk, Tricia McMillan, Mustafa Atilla Yazici, Aydin Imamoglu, Ismail Cakmak, Hamit Koksel
Summary: The study investigated the arabinoxylan (AX) content and enrichment factors of milling fractions obtained from biofortified and nonbiofortified oats. The results showed significant differences in insoluble dietary fiber between the two types of oats. The mineral and fiber-rich fractions obtained through biofortification and milling can help fight against mineral deficiency.
Review
Food Science & Technology
Oguz Acar, Hamit Koksel
Summary: The suitability of different wheat cultivars in baklava production was determined using correlation and Principal Component Analyses (PCA). The physical and chemical properties of the flour were significantly correlated with the thickness and surface area of the dough sheet. The flour properties were also significantly correlated with the hardness and peak counts of the baklava samples.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Hamit Koksel, Buket Cetiner, Vladimir P. Shamanin, Z. Hazal Tekin-Cakmak, Inna V. Pototskaya, Kevser Kahraman, Osman Sagdic, Alexey I. Morgounov
Summary: This study investigated the quality and nutritional properties of breads made from whole wheat flours of colored wheats. The results showed that bread made from blue-colored wheat had better characteristics such as volume, appearance, and softness. Purple-colored wheat exhibited higher total phenolic content and antioxidant capacity. Red and white wheat fell between the two.
