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Öğe Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century(SPRINGER, 2021) Cetiner, Buket; Tomoskozi, Sandor; Schall, Eszter; Salantur, Ayten; Köksel, HamitThe aim was to compare functional properties of modern and old bread wheats and Anatolian landraces to determine whether there have been substantial changes in these properties over the course of around one century (since 1930s). Six modern bread wheat varieties, nine old bread wheats registered prior to 1970 and three landraces grown in Anatolia were used in the study. Another aim was to compare gluten content in wheat landraces and one modern bread wheat variety. Modern wheat varieties had the highest average total dietary fibre content and bile acid binding capacity. Landraces had the highest soluble dietary fibre, total phenolic contents and phytic acid contents among all genotypes. Gluten levels of two landraces (Siyez and Karakilcik) were lower than the hexaploid wheats (cv. Tosunbey and landrace Sunter). Comparison of the genotypes indicated no data to point out that modern breeding technics had adverse effects on some of the functional properties considered in this study. The results showed that while modern varieties had superior results in some of the functional parameters investigated, old varieties or landraces had better results in others.Öğe Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in anatolia in around one century(SPRINGER, 2022) Cetiner, Buket; Ozdemir, Bayram; Yazar, Selami; Köksel, HamitThe main aim of this study was to compare mineral and protein contents of modern and old bread wheat varieties and Anatolian landraces to determine whether there have been important alterations in properties examined in around one century (since the 1930s). Mineral bioavailabilities of whole wheat breads of these wheats were also compared. The einkorn sample (landrace: Siyez) had the highest protein content (16.8%) in Ankara location among all modern and old wheats and landraces. The highest mineral contents were generally determined in landraces among all genotypes grown in Ankara location. The landraces had higher mean grain Ca, K, Mg, Mn, P, and Zn concentrations (mg.kg(-1)) than the modern wheat varieties. Karakilcik (landrace) had the highest Ca (1248), Cu (5.62), Fe (44.48), K (4826), Mg (1531), and P (4685) concentrations (mg.kg(-1)). Siyez (landrace) had the highest Cu (5.68), while Sunter (landrace) had the highest K (4950) and Zn (33.59) concentrations (mg.kg(-1)). Old wheat varieties had the highest Ca, Fe, and Mn bioavailabilities (in vitro), while modern wheat varieties had the highest Cu and S bioavailabilities in their whole wheat breads. Hence, old and modern wheat varieties and landraces could be used for enhancing the genetic basis of breeding programs in different aspects.Öğe Comparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanase(Springer, 2024) Cetiner, Buket; Koksel, HamitSix bread wheat varieties (modern wheats) widely grown in Turkey and nine different bread wheat varieties registered prior to 1970 (old wheats) were used in the present study. This study aimed to determine and compare the quality characteristics, dietary fiber contents and in vitro glycemic index of whole wheat breads produced using modern and old bread wheat varieties. The effect of xylanase on the quality, staling and dietary fiber content of whole wheat breads was also investigated. Mean sedimentation and modified sedimentation values, Farinograph development time, stability, quality number of whole wheat flours produced by modern wheats were higher than those of the old varieties. Whole wheat breads of modern varieties had higher mean volume and lower firmness values as compared to old varieties. Whole wheat breads of old wheat varieties had higher mean soluble dietary fiber content as compared to that of modern wheat varieties. Xylanase addition generally had an increasing effect on bread volume and soluble dietary fiber contents and a softening effect on firmness values. There were no significant differences between the mean (in vitro) glycemic index values of whole wheat breads produced from modern and old varieties. The results in the present study indicated that modern bread wheat varieties had better whole wheat bread making quality as compared with old bread wheat varieties. In addition, xylanase usage in whole wheat bread formula had an improving effect on whole wheat bread quality.Öğe Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypes(Wiley, 2020) Cetiner, Buket; Tomoskozi, Sandor; Torok, Kitti; Salantur, Ayten; Köksel, HamitBackground and objectives Arabinoxylans (AXs) are the main nonstarch polysaccharides in cereals, and there are many health benefits associated with AXs. The aim of this study was to compare the contents and composition of arabinoxylans in modern and old bread wheat genotypes and landraces. The second aim was to determine the correlations between AX composition and physical properties of wheats. The third aim was to investigate the changes in water-extractable AX (WEAX) content from wheat to whole wheat bread and also investigate the effect of enzyme addition on WEAX contents during bread making process. Findings Principle component analysis results indicated that there were no extreme differences between the old and new wheats in terms of AX composition and physical properties. However, the old cultivars were generally softer than the modern cultivars. There was no statistically significant difference between WEAX content of whole wheat and whole wheat bread. However, WEAX content increased in whole wheat bread with the addition of xylanase. Conclusion The results indicated that there were no extreme differences between the old and new wheats in terms of their various quality parameters. Significance and novelty Comparison of the wheat genotypes has provided no evidence that modern breeding has had negative effects on the contents of AX components.Öğe A functional bread produced by supplementing wheat flour with high ?-glucan hull-less barley flour(Wiley, 2024) Koksel, Hamit; Cetiner, Buket; Ozkan, Kubra; Tekin-Cakmak, Zeynep Hazal; Sagdic, Osman; Sestili, Francesco; Jilal, AbderrazekBackground and ObjectivesHigh beta-glucan hull-less barley (cv. Chifaa) was used in functional bread production. Its technological and nutritional properties were compared with the one produced from bread wheat flour.FindingsIncreasing levels of whole barley flour supplementation resulted in consistent increases in the Farinograph water absorption due to the high hydration capacity of beta-glucan in barley flour. Increasing whole barley flour supplementation levels had significant deteriorative effects on all of the bread quality characteristics probably due to dilution of gluten proteins. On the contrary, the mineral, beta-glucan, and phenolic contents and antioxidant capacities of breads supplemented with Chifaa were significantly higher than those of the bread produced from bread wheat.ConclusionThe glycemic index (GI) of the bread supplemented with 60% barley flour (66.4) was medium while the GI of the 45% barley flour-supplemented bread (70.1) was very close to the limit value of the medium GI. The lower GI of the barley flour-supplemented breads might be attributed to their higher beta-glucan contents. The results indicated that 3 g of beta-glucan can be provided from barley flour-supplemented bread (at 45% and 60%), which is the limit to bear health claim.Significance and NoveltyThe results of the present study indicated that high beta-glucan hull-less barley can be used to produce functional breads with better nutritional properties. The findings of this study may provide insights that can contribute to the studies on functional foods.Öğe Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties(Wiley, 2024) Trevisan, Susane; Koksel, Filiz; Cetiner, Buket; Shamanin, Vladimir P.; Pototskaya, Inna V.; Ozdemir, Bayram; Morgounov, Alexey I.Background and ObjectivesIntermediate wheatgrass (IWG), a resilient perennial grain with adaptability to difficult climates, is emerging as a compelling candidate for sustainable food solutions in bakery product applications. This study evaluated the pasting and rheological properties of doughs made from bread wheat flour and blended bread wheat-IWG flours (IWG content: 15%, 30%, 45% and 60%), with the goal of exploring the potential of IWG flour as a nutritious and sustainable ingredient in cereal-based products. FindingsThe RVA peak, trough, and final viscosity values significantly (p < .05) decreased, and the pasting temperature increased as the IWG substitution level increased. IWG-containing flour blends had a lower retrogradation tendency compared to the control. As the IWG flour substitution level increased, both empirical (Mixograph, Kieffer dough and gluten extensibility, Glutograph) and fundamental (linear oscillatory frequency sweep and creep-recovery) rheological measurements indicated relatively weaker dough properties imparted by the addition of the IWG flour. ConclusionsThe outcomes of this research will shed light on the impacts of utilizing alternative grains, such as intermediate wheatgrass, in bakery applications. This will provide insights that could inform the development of nutritious and sustainable baked products to meet the demands of health-conscious consumers. Significance and NoveltyThe dough weakening effect of the IWG flour was tolerated at the 15% IWG flour substitution level. At lower substitution levels, the IWG-containing flour blends exhibited a lower retrogradation tendency compared to bread wheat flour, which could indicate lower staling of loaves of bread during bread storage without compromising the physical quality of bakery products. Finally, the present research fills a critical gap in the literature as it represents the first application of fundamental rheological methods at known and controlled strain and stresses to evaluate the physical properties of doughs prepared from IWG flour blends.Öğe A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-?-Glucan Hull-Less Barley Flour(Mdpi, 2024) Koksel, Hamit; Tekin-Cakmak, Zeynep Hazal; Oruc, Sena; Kilic, Gozde; Ozkan, Kubra; Cetiner, Buket; Sagdic, OsmanAlthough the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-beta-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-beta-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of beta-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher beta-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high beta-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.Öğe Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads(Mdpi, 2023) Koksel, Hamit; Cetiner, Buket; Shamanin, Vladimir P.; Tekin-Cakmak, Z. Hazal; Pototskaya, Inna V.; Kahraman, Kevser; Sagdic, OsmanThe main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), red (Element 22), purple (EF 22 and Purple 8), and blue (Blue 10) colored wheats were used in the study. The whole wheat flours of Blue 10 and Purple 8 had higher farinograph stability, lower softening degree, and higher quality numbers indicating that they had better rheological properties. Bread produced from whole wheat flour of blue-colored grain had significantly higher loaf volume and better symmetry, crust color, crumb cell structure, and softness values among others (p < 0.05). The whole wheat bread produced using Element 22 had the highest crust and crumb L* color values, while Purple 8 and EF 22 had the lowest crust and crumb L* color values, suggesting that purple-colored grains have a tendency to make whole wheat bread with darker crust and crumb color. Bread produced from cultivar Blue 10 had the lowest firmness values while Element 22 had the highest firmness values. The highest total phenolic content and antioxidant capacity values were obtained from the whole wheat bread sample from purple-colored wheat (Purple 8). The whole wheat flour of Element 22 had the highest total dietary fiber content among all samples (p < 0.05). The differences between whole wheat bread samples in terms of total dietary fiber and glycemic index were not statistically significant. The results of the present study indicated that colored wheats can be used to produce whole wheat breads with higher nutritional properties and acceptable quality characteristics.Öğe Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making(Mdpi, 2023) Cetiner, Buket; Shamanin, Vladimir P.; Tekin-Cakmak, Zeynep H.; Pototskaya, Inna V.; Koksel, Filiz; Shepelev, Sergey S.; Aydarov, Amanzhol N.Intermediate wheatgrass (IWG; Thinopyrum intermedium), a nutritionally dense and sustainable crop, is a promising novel ingredient in bakery applications. The main aim of this study was to investigate the potential of IWG as a novel ingredient in breadmaking. The second aim was to investigate the characteristics of breads substituted with 15, 30, 45, and 60% IWG flour compared to control bread produced using wheat flour. The gluten content and quality, bread quality, bread staling, yellow pigment, and phenolic and antioxidant properties were determined. Enrichment with IWG flours significantly affected the gluten content and quality and bread characteristics. Increased levels of IWG flour substitution significantly decreased the Zeleny sedimentation and gluten index values and increased the dry and wet gluten contents. The bread yellow pigment content and crumb b* colour value increased with the increasing level of IWG supplementation. IWG addition also had a positive effect on the phenolic and antioxidant properties. Bread with 15% IWG substitution had the highest bread volume (485 mL) and lowest firmness values (654 g-force; g-f) compared to the other breads, including the control (i.e., wheat flour bread). The results indicated that IWG has great potential to be used in bread production as a novel, healthy, and sustainable ingredient.
