Investigation of the Effects of Buckwheat Flour Substitution on the Physical, Chemical and Sensory Properties of Bread

Erdi Ertan; Ramazan Şevik

Makale detayları

Investigation of the Effects of Buckwheat Flour Substitution on the Physical, Chemical and Sensory Properties of Bread

Yazarlar:

Erdi Ertan | Ramazan Şevik

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.25 Issue 1, pp.131-136

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001339829

pISSN:

2149-3367

Anahtar kelimeler:

Özet:

 This study investigated the use of buckwheat flour addition in bread production and its effects on the physical, chemical and sensory properties of breads. Bread samples were produced using 0, 15, and 30 buckwheat flour, and analyses were conducted to assess their color, volume, hardness, moisture, ash, protein content, antioxidant activity, and total phenolic content. As the proportion of buckwheat flour increased, changes were observed in the crust and crumb color values, with decreases in L lightness, a redness, and b yellowness values in the crumb. In contrast, for the crust, L decreased while a and b increased. The volume of the bread decreased, but the hardness increased. Protein content rose in conjunction with the buckwheat flour percentage, and both antioxidant activity and phenolic content showed similar increases. Sensory analyses revealed that the addition of buckwheat flour had positive effects on the breads crumb structure, chewiness, hardness, color, flavor, and overall acceptability.

 This study investigated the use of buckwheat flour addition in bread production and its effects on the physical, chemical and sensory properties of breads. Bread samples were produced using 0, 15, and 30 buckwheat flour, and analyses were conducted to assess their color, volume, hardness, moisture, ash, protein content, antioxidant activity, and total phenolic content. As the proportion of buckwheat flour increased, changes were observed in the crust and crumb color values, with decreases in L lightness, a redness, and b yellowness values in the crumb. In contrast, for the crust, L decreased while a and b increased. The volume of the bread decreased, but the hardness increased. Protein content rose in conjunction with the buckwheat flour percentage, and both antioxidant activity and phenolic content showed similar increases. Sensory analyses revealed that the addition of buckwheat flour had positive effects on the breads crumb structure, chewiness, hardness, color, flavor, and overall acceptability.

 This study investigated the use of buckwheat flour addition in bread production and its effects on the physical, chemical and sensory properties of breads. Bread samples were produced using 0, 15, and 30 buckwheat flour, and analyses were conducted to assess their color, volume, hardness, moisture, ash, protein content, antioxidant activity, and total phenolic content. As the proportion of buckwheat flour increased, changes were observed in the crust and crumb color values, with decreases in L lightness, a redness, and b yellowness values in the crumb. In contrast, for the crust, L decreased while a and b increased. The volume of the bread decreased, but the hardness increased. Protein content rose in conjunction with the buckwheat flour percentage, and both antioxidant activity and phenolic content showed similar increases. Sensory analyses revealed that the addition of buckwheat flour had positive effects on the breads crumb structure, chewiness, hardness, color, flavor, and overall acceptability.

 Bu çalışma, karabuğday unu ilavesinin ekmek üretiminde kullanımı ve ekmeklerin fiziksel, kimyasal ve duyusal özellikleri üzerindeki etkileri incelenmiştir. 0, 15 ve 30 oranlarında karabuğday unu kullanılarak üretilen ekmeklerin renk, hacim, sertlik, nem, kül, protein içeriği, antioksidan aktivite ve toplam fenolik madde miktarları analiz edilmiştir. Karabuğday unu oranı arttıkça ekmeklerin kabuk ve iç renk değerlerinde değişiklikler gözlenmiştir; iç kısmında L aydınlık, a kırmızılık ve b sarılık değerlerinde düşüş olmuştur. Dış renk değerlerinde ise L azalırken, a ve b yükselmiştir. Ekmeklerin hacim, değerleri azalmış, ancak sertlik değerleri artmıştır. Protein içeriği karabuğday unu oranıyla birlikte artmış, antioksidan aktivite ve fenolik madde de benzer şekilde yükselmiştir. Duyusal analizler, karabuğday unu ilavesinin ekmeklerin gözenek yapısı, çiğnenebilirlik, sertlik, renk, lezzet ve genel kabul edilebilirlik üzerinde olumlu etkiler yarattığını göstermiştir.

Makale detayları

Investigation of the Effects of Buckwheat Flour Substitution on the Physical, Chemical and Sensory Properties of Bread

Yazarlar:

Erdi Ertan | Ramazan Şevik

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.25 Issue 1, pp.131-136

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001339829

pISSN:

2149-3367

Buckwheat

Bread

Functional

NutritionKarabuğday

Ekmek

Fonksiyonel

Beslenme

Sayı

Makale detayları

Yazarlar: Erdi Ertan | Ramazan Şevik

Yayıncı: Afyon Kocatepe University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.25 Issue 1, pp.131-136

Belge Tipi: Makale

Yayın Tarihi: 7/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001339829

pISSN: 2149-3367

Sayı

Yazarlar:

Erdi Ertan | Ramazan Şevik

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.25 Issue 1, pp.131-136

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001339829

pISSN:

2149-3367