Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours

Ali Cingöz; Nazlı Şahin

Makale detayları

Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours

Yazarlar:

Ali Cingöz | Nazlı Şahin

Yayıncı:

Ankara University

Ana Başlıklar:

Engineering

Dergi:

Journal of Agricultural Sciences Vol.29 Issue 4, pp.914-923

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001301894

pISSN:

1300-7580

Anahtar kelimeler:

Özet:

 The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological disadvantages. To eliminate these problems, alternative flours should be used in different proportions. The aim of this study is to evaluate the remaining proportions of hemp, safflower and rosehip seeds after oil extraction and to determine their chemical properties protein, fat, ash and to investigate the effect on rheological dough properties with Mixolab when used as a substitute for wheat flour. Accordingly, safflower, hemp and rosehip seed flour were added to wheat flour in five different amounts 5, 7.5, 10, 15 and 20, focusing on displacement. The addition of flour increased the protein, fat, ash, phenolic content, and antioxidant capacity. It was found that the addition of 10 safflower and hemp seed flour and 7.5 rosehip seed flour had a positive effect on rheological properties. For all three flour additions, the dough development time, stability, and percent protein softening values increased, while water holding capacity decreased. Flours added at 15 or more began to negatively affect the rheological properties. This study shows that 3 different flours, which can be added up to 10, improve the rheological properties, chemically enrich them and improve their functional properties.

 The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological disadvantages. To eliminate these problems, alternative flours should be used in different proportions. The aim of this study is to evaluate the remaining proportions of hemp, safflower and rosehip seeds after oil extraction and to determine their chemical properties protein, fat, ash and to investigate the effect on rheological dough properties with Mixolab when used as a substitute for wheat flour. Accordingly, safflower, hemp and rosehip seed flour were added to wheat flour in five different amounts 5, 7.5, 10, 15 and 20, focusing on displacement. The addition of flour increased the protein, fat, ash, phenolic content, and antioxidant capacity. It was found that the addition of 10 safflower and hemp seed flour and 7.5 rosehip seed flour had a positive effect on rheological properties. For all three flour additions, the dough development time, stability, and percent protein softening values increased, while water holding capacity decreased. Flours added at 15 or more began to negatively affect the rheological properties. This study shows that 3 different flours, which can be added up to 10, improve the rheological properties, chemically enrich them and improve their functional properties.

 The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological disadvantages. To eliminate these problems, alternative flours should be used in different proportions. The aim of this study is to evaluate the remaining proportions of hemp, safflower and rosehip seeds after oil extraction and to determine their chemical properties protein, fat, ash and to investigate the effect on rheological dough properties with Mixolab when used as a substitute for wheat flour. Accordingly, safflower, hemp and rosehip seed flour were added to wheat flour in five different amounts 5, 7.5, 10, 15 and 20, focusing on displacement. The addition of flour increased the protein, fat, ash, phenolic content, and antioxidant capacity. It was found that the addition of 10 safflower and hemp seed flour and 7.5 rosehip seed flour had a positive effect on rheological properties. For all three flour additions, the dough development time, stability, and percent protein softening values increased, while water holding capacity decreased. Flours added at 15 or more began to negatively affect the rheological properties. This study shows that 3 different flours, which can be added up to 10, improve the rheological properties, chemically enrich them and improve their functional properties.

 The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological disadvantages. To eliminate these problems, alternative flours should be used in different proportions. The aim of this study is to evaluate the remaining proportions of hemp, safflower and rosehip seeds after oil extraction and to determine their chemical properties protein, fat, ash and to investigate the effect on rheological dough properties with Mixolab when used as a substitute for wheat flour. Accordingly, safflower, hemp and rosehip seed flour were added to wheat flour in five different amounts 5, 7.5, 10, 15 and 20, focusing on displacement. The addition of flour increased the protein, fat, ash, phenolic content, and antioxidant capacity. It was found that the addition of 10 safflower and hemp seed flour and 7.5 rosehip seed flour had a positive effect on rheological properties. For all three flour additions, the dough development time, stability, and percent protein softening values increased, while water holding capacity decreased. Flours added at 15 or more began to negatively affect the rheological properties. This study shows that 3 different flours, which can be added up to 10, improve the rheological properties, chemically enrich them and improve their functional properties.

Makale detayları

Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours

Yazarlar:

Ali Cingöz | Nazlı Şahin

Yayıncı:

Ankara University

Ana Başlıklar:

Engineering

Dergi:

Journal of Agricultural Sciences Vol.29 Issue 4, pp.914-923

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001301894

pISSN:

1300-7580

Alternative flour

Cannabis

Mixolab

Protein weakening

Sayı

Makale detayları

Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours

Yazarlar: Ali Cingöz | Nazlı Şahin

Yayıncı: Ankara University

Ana Başlıklar: Engineering

Dergi: Journal of Agricultural Sciences Vol.29 Issue 4, pp.914-923

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001301894

pISSN: 1300-7580

Alternative flour

Cannabis

Mixolab

Protein weakening

Sayı

Yazarlar:

Ali Cingöz | Nazlı Şahin

Yayıncı:

Ankara University

Ana Başlıklar:

Engineering

Dergi:

Journal of Agricultural Sciences Vol.29 Issue 4, pp.914-923

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001301894

pISSN:

1300-7580