Comparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanase

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dc.authoridCetiner, Buket/0000-0002-3802-5487
dc.authorwosidCetiner, Buket/ISB-4290-2023
dc.contributor.authorCetiner, Buket
dc.contributor.authorKoksel, Hamit
dc.date.accessioned2024-05-19T14:45:51Z
dc.date.available2024-05-19T14:45:51Z
dc.date.issued2024
dc.departmentİstinye Üniversitesien_US
dc.description.abstractSix 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.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey [TAGEM/HSGYAD/A/19/A3/P1/1183]; General Directorate of Agricultural Research and Policiesen_US
dc.description.sponsorshipThe authors would like to thank the General Directorate of Agricultural Research and Policies for supporting the project numbered TAGEM/HSGYAD/A/19/A3/P1/1183.en_US
dc.identifier.doi10.1007/s11694-024-02509-7
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.scopus2-s2.0-85191691243en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org10.1007/s11694-024-02509-7
dc.identifier.urihttps://hdl.handle.net/20.500.12713/5369
dc.identifier.wosWOS:001208959700005en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240519_kaen_US
dc.subjectModern Wheaten_US
dc.subjectStalingen_US
dc.subjectXylanaseen_US
dc.subjectOld Wheaten_US
dc.titleComparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanaseen_US
dc.typeArticleen_US

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