Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Citation - WoS: 5Citation - Scopus: 5Investigating the Impact of Sprouting on Starch Properties of Wheat Flour and Non-Linear Rheological Behavior of Bread Dough(Elsevier Sci Ltd, 2025) Berk, Berkay; Glaue, Selale Oncu; Bayram, Ozge Yildiz; Unluturk, SevcanThis study investigated the physical and technological properties of the sprouted refined (SR), sprouted whole (SW) and unsprouted refined (UR) wheat flours to explore their potential in bread production. The effects of sprouting on the starch properties, including molecular weight, amylase activity, pasting, and crystallinity, were examined. Rheological properties were measured using farinograph, extensograph, and mixograph instruments. Then, a mixture design was used to optimize the flour blends for bread dough formulation. The non-linear rheological properties of the dough samples prepared by these flour blends were analyzed using large amplitude oscillatory shear (LAOS) test. Molecular weight (UR: 669.6 kDa and SR: 390.4 kDa) and the falling number (UR: 485.5 s, SR: 132 s and SW: 62 s) decreased with sprouting. The water absorption of UR and SR were similar (55 and 54 %), but SW had higher water absorption being 61%. The mixograph peak torque (UR: 78.3 %Tq, SR: 63.6 %Tq and SW: 57.4 %Tq) values decreased with sprouting. Comparison of the optimum blends with commercial counterparts in bread dough production was conducted by principal component analysis (PCA) using different rheological properties (GL, eta L,S, and T) at different strain values. The results showed that using a blend of 50.5% UR, 48.5% SR, and 1% SW, as well as 5.1% UR, 51.3% SR, and 43.6% SW, in bread dough formulation resulted in non-rheological properties similar to those of their commercial counterparts: refined bread flour and whole wheat bread flour.Article Citation - WoS: 11Citation - Scopus: 12The Effect of Starch Types on Extensional, Linear and Nonlinear Rheological Properties of Starch Cracker Dough(Elsevier, 2024) Berk, Berkay; Cankal, Yadigar Seyfi; Koroglu, Ebru; Yorulmaz, Hilal; Cavdaroglu, Elif; Unluturk, SevcanCracker is a popular snack, and their quality depends on the rheological properties of the dough during production. This study focused on the impact of different starch types (tapioca, corn, and potato) used in the same amount (30 g) on the rheology of starch cracker dough. Various rheological tests were conducted to assess the dough's properties. Linear viscoelastic properties were determined using oscillatory frequency and temperature sweep tests, while the nonlinear viscoelastic behavior was characterized through stress relaxation and creep recovery tests. Extensional rheological behavior was also examined. Additionally, the textural and thermal properties of the dough were monitored to understand starch gelatinization and its interactions with other components. In the linear viscoelastic region, no significant differences were found between different dough formulations. However, in the nonlinear viscoelastic region, the potato starch-containing formulation exhibited different viscoelastic and textural properties. Biaxial extensional rheological behaviors showed no significant variations between formulations. The temperature sweep test data from differential scanning calorimetry measurements were consistent with temperature sweep data. In summary, this study provides valuable insights into how different starches influence the rheological behavior of starch cracker dough, considering various degrees of deformation and temperature. These findings have implications for cracker production parameters.