Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid-Reference-Cited by-同舟云学术

Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid

Published:2023-07-26 Issue:1 Volume:4 Page:26-32
ISSN:2717-9869
Container-title:European Food Science and Engineering
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Author:

BEKİROĞLU Hatice¹^ORCID,AKMAN Perihan Kübra¹^ORCID,TOPÇU Öznur^ORCID,TÖRNÜK Fatih¹^ORCID,MEMİŞ Saliha²^ORCID,USLU Elif Şeyma³^ORCID,SAĞDIÇ Osman¹^ORCID

Affiliation:

1. YILDIZ TEKNİK ÜNİVERSİTESİ

2. İSTANBUL RUMELİ ÜNİVERSİTESİ

3. BAŞKENT ÜNİVERSİTESİ

Abstract

Cephalaria syriaca is an annual plant that is widely grown in wheat fields and is frequently mixed with wheat crops during harvesting. In this study, contribution of incorporation of ethanolic extract of C. syriaca (CSE, 0.3 % w:w) on viscoelastic properties of wheat flours with different protein contents and qualities was investigated by farinograph and extensograph studies in comparison with the effect of ascorbic acid (AA). In general, both CSE and AA improved rheological characteristics of the flours in correlation with their protein contents and quality. Water absorption of the hard flour (HF) was slightly increased (to 61.1 % from 60.5 %) by CSE addition while AA did not make it any contribution. Energy levels of the doughs containing CSE varied from 96 cm2 to 118 cm2 which were significantly higher than those of the AA supplemented samples. Ratio numbers varying from 3.3 to 6.1 which were lower and higher than the control and AA supplemented samples, respectively were obtained at the samples containing CSE at all proving times (49, 90 and 135 min). In conclusion, this study confirmed that CSE could be combined with wheat flour in order to develop its viscoelastic properties as a natural dough improver.

Publisher

International Society of Academicians

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