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Farklı Kepek Fraksiyonlarının Fonksiyonel Özellikleri ve Hamur Reolojik Özelliklerine Etkisi

Functional Properties of Different Wheat Bran Fractions and Their Effect On Dough Rheological Properties

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DOI: 
http://dx.doi.org/10.13002/jafag4236

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Abstract (2. Language): 
Bran is produced as a byproduct of milling process of grain. In recent years, people have become more conscious towards the healthy foods. As a result, this valuable part of grains, not generally consumed by humans, has been started to be used. In this study rheological, chemical and functional properties of fine and coarse bran added 10%, 20% and 30% on dough were studied. It was found that fine bran was richer in terms of total phenolic and flavonoid materials as well as the antioxidant activities but its total dietary fiber content was lower than coarse bran. Coarse bran addition increased water absorption and starch retrogradation of dough. Fine bran provided more positive effects on the development time and stability of dough compared to coarse bran.
Abstract (Original Language): 
Kepek, buğday tanesinin öğütülmesi sırasında undan ayrılan değirmen yan ürünüdür. Genellikle insan tüketiminde çok kullanılmayan bu değerli kısım son yıllarda insanların bilinçlenmesi ve sağlıklı gıdalara yönelmesi sonucu değerlendirilmeye başlanmıştır. Bu çalışmada %10, %20 ve %30 oranında ilave edilen kaba ve ince kepeğin kimyasal, fonksiyonel ve hamur reolojik özellikleri üzerine etkileri incelenmiştir. Toplam fenolik ve flavonoid madde ile antioksidan içerikleri bakımından ince kepeğin kaba kepeğe göre daha zengin olduğu, toplam diyet lifi içeriğinin kaba kepekten daha düşük olduğu bulunmuştur. Hamur üzerine reolojik etkileri bakımından kaba kepek ilavesi ince kepeğe göre su tutma kapasitesini ve nişasta retrogradasyonunu artırmıştır. Hamurun gelişme süresi ve stabilitesi bakımından ince kepek ilavesinin kaba kepek ilavesine göre daha pozitif etki sağladığı belirlenmiştir.
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