Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread

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dc.authoridAkkaya, Murat Reis/0000-0002-2087-7681
dc.authoridEren, Erdi/0000-0001-7677-8810
dc.contributor.authorEren, Erdi
dc.contributor.authorAkkaya, Murat Reis
dc.date.accessioned2025-01-06T17:44:06Z
dc.date.available2025-01-06T17:44:06Z
dc.date.issued2024
dc.description.abstractThis study aimed to obtain buckwheat bread by adding whole buckwheat to the white bread formulation in groat and flour form. The addition was made in different proportions (0, 10, 20, and 30%) according to the principle of substitution. Buckwheat addition, as groat, increased the bread's hardness to a great extent. Moisture analysis results indicated that the buckwheat additive can increase the water-holding capacity and may extend the shelf life, especially in flour form. The samples' antioxidant activities and phenolic content significantly increased when the addition was made as flour. All buckwheat-added samples had lower volume values than control samples. Buckwheat addition caused an increase in volatile components such as phenylethanol and benzylalcohol. As a result of sensory analysis, using buckwheat as flour and groat positively affected breadmaking. Considering the samples' nutritional and sensory properties, the combination in which 20% buckwheat flour is added to the white bread formulation is the most appropriate use.
dc.identifier.doi10.17221/36/2024-CJFS
dc.identifier.endpage223
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85202661259
dc.identifier.scopusqualityQ3
dc.identifier.startpage216
dc.identifier.urihttps://doi.org/10.17221/36/2024-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2929
dc.identifier.volume42
dc.identifier.wosWOS:001245486600001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCzech Academy Agricultural Sciences
dc.relation.ispartofCzech Journal of Food Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectpseudocereals
dc.subjectbakery products
dc.subjectvolatile compounds
dc.subjectfortified bread
dc.titleEffect of different forms of buckwheat addition on the physicochemical and sensory properties of bread
dc.typeArticle

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