Milling performance and bread-making aptitude of the new soft kernel durum wheat variety faridur

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930en_US
dc.authorwosidHamit Köksel / G-6018-2013en_US
dc.contributor.authorPasqualone, Antonella
dc.contributor.authorPalombieri, Samuela
dc.contributor.authorKöksel, Hamit
dc.contributor.authorSummo, Carmine
dc.contributor.authorDe Vita, Pasquale
dc.contributor.authorSestili, Francesco
dc.date.accessioned2022-12-12T10:48:41Z
dc.date.available2022-12-12T10:48:41Z
dc.date.issued2022en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractFaridur is the first 'soft kernel' durum wheat variety released in Italy. This variety has not yet been evaluated for its end-use quality. In the present study, the milling performance (using two different mills) and bread-making ability of Faridur were compared with Svevo. An effect of the mill type on flour properties was observed, with the Chopin CD1 mill leading to finer particle size, higher starch damage and water absorption than Buhler MLU 202. Protein and gluten content was significantly higher in Faridur, but gluten quality was lower, as indicated by alveograph and farinograph analyses. The softer nature of Faridur facilitated milling, reducing energy consumption and starch damage. The baking test led to a compact product, with low specific volume, needing adjustments in processing and formulation. As energy saving has become a key competitive factor in the milling sector, Faridur has potential for expanding the use of durum wheat.en_US
dc.identifier.citationPasqualone, A., Palombieri, S., Koksel, H., Summo, C., De Vita, P., & Sestili, F. Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur. International Journal of Food Science & Technology.en_US
dc.identifier.doi10.1111/ijfs.16200en_US
dc.identifier.issn0950-5423en_US
dc.identifier.issn1365-2621en_US
dc.identifier.scopus2-s2.0-85143227872en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttp://dx.doi.org/10.1111/ijfs.16200
dc.identifier.urihttps://hdl.handle.net/20.500.12713/3464
dc.identifier.wosWOS:000890447900001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamit
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEnergy Consumptionen_US
dc.subjectPuroindolinesen_US
dc.subjectSemolinaen_US
dc.subjectSoft Durumen_US
dc.subjectSustainabilityen_US
dc.titleMilling performance and bread-making aptitude of the new soft kernel durum wheat variety fariduren_US
dc.typeArticleen_US

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