A study on the estimation of dough sheeting behaviour and textural properties of baklava from commercial flour properties

Basit Öğe Kaydı
dc.authoridAcar, Oguz/0000-0003-2686-1530
dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.authorwosidAcar, Oguz/E-4001-2018
dc.contributor.authorAcar, Oguz
dc.contributor.authorKoksel, Hamit
dc.date.accessioned2024-05-19T14:39:15Z
dc.date.available2024-05-19T14:39:15Z
dc.date.issued2023
dc.departmentİstinye Üniversitesien_US
dc.description.abstractThe objective of this study was to investigate the dough sheeting behaviour and baklava quality from chemical and physicochemical characteristics of commercial baklava flours by using Path Analysis. Ash and protein content, Zeleny and modified Zeleny sedimentation, falling number, wet and dry gluten, gluten index and b* colour value were in the range of 0.56-0.77%, 10.85-14.38%, 22.3-46.8 ml, 21.5-68.0 ml, 425-580 s, 25.2-32.0%, 8.7-11.2%, 67.2-100.0%, 9.9-13.3, respectively. Thickness (T) and surface area (SA) of sheeted doughs after first sheeting (T-1, SA-1) and second sheeting (T-2, SA-2) were in the range of 0.300-0.470 mm, 2.30-5.41 m2, 0.072-0.148 mm, and 22.28-40.47 m2, while hardness, peak counts and linear distance of baklava samples were in the range of 680-1209 g, 43-62 and 2598-4476 (g.s), respectively. According to Path Analysis, negative significant correlation was observed between SA-2 and gluten index (p < 0.05) values of commercial flour samples, while positive significant correlations were determined between peak counts and Zeleny and modified Zeleny sedimentations (p < 0.01), wet and dry gluten values (p < 0.05). Finally, there were significant correlations between SA-1 and Mixolab C4 value (p < 0.01); also, SA-2 and Mixolab C4 value (p < 0.05). In addition; there were significant correlations between peak counts and Mixolab gamma value (p < 0.01).en_US
dc.identifier.doi10.1016/j.jcs.2023.103647
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85148369728en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org10.1016/j.jcs.2023.103647
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4738
dc.identifier.volume110en_US
dc.identifier.wosWOS:000944394500001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240519_kaen_US
dc.subjectBaklavaen_US
dc.subjectQualityen_US
dc.subjectTextureen_US
dc.subjectPath Analysisen_US
dc.titleA study on the estimation of dough sheeting behaviour and textural properties of baklava from commercial flour propertiesen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu