The objective of this study was to explore the use of hazelnut skin and modified starches as functional additives in sourdough bread to valorize food byproducts and maintain product quality. We examined the incorporation of 5% and 10% hazelnut skin in tandem with 3% and 5% cross-linked and oxidized starches into the bread matrix. Our methods included quantitative analysis of nutritional composition changes, and end product quality. Adding 5% hazelnut skin enhanced loaf volume and resulted in a softer crumb structure. Hazelnut skin at 5% significantly (p < 0.05) increased bread volume. Hardness values ranged from 2.21 to 11.3 N. In conclusion, sourdough bread formulated with 5% hazelnut skin optimizes quality in terms of volume and softness. Modified starches can be strategically employed to adjust textural challenges presented by the inclusion of dietary fibers. This study demonstrates that strategic ingredient additions can lead to improved utilization of food byproducts while enhancing bread characteristics.Practical applicationsThis study presents a novel approach to enhancing sourdough bread quality by incorporating hazelnut skin, a sustainable and underutilized byproduct of the nut industry. The successful addition of 5% hazelnut skin improves loaf volume and softness, which could significantly benefit the bakery sector by providing a means to produce a superior product with added nutritional value. Moreover, the use of modified starches helps mitigate the textural challenges often associated with fiber enrichment in bread, thus allowing bakeries to offer products that cater to health-conscious consumers without compromising on sensory qualities. The industrial adoption of this method can lead to reduced food waste, as hazelnut byproducts are valorized, and may resonate with eco-friendly branding strategies. Our findings support the potential for food industries to create breads with enhanced consumer appeal while contributing to environmental sustainability.

Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of hazelnut skin (HS), cross-linked starch (CS), and oxidized starch (OS). Principal component analysis showed a positive correlation between maximum torque, torque after maximum, and aggregation energy. Usage of 10% HS significantly (p < 0.05) decreased the mixograph MID line peak value indicating a weaker dough. Random forest (RFT) was conducted to classify the samples and to determine the importance levels of the analysis parameters. According to the results, AE and mixograph MID line peak values were the most discriminant parameters to distinguish the samples into groups. High-level HS alone caused undesirable effects on the dough quality, yet the addition of modified starches could be used to compensate for the undesirable effects. When used together, the interaction between hazelnut skin and modified starches should be considered. Glutopeak provides a means for assessing the impacts of additives such as hazelnut skin or modified starches on flour functionality.

Health concerns led to a shift toward the consumption of high dietary fiber bread. Additionally, climate change and supply chain concerns have led to the investigation of new sources of fiber utilizing waste products or co-products of various crops, such as hazelnuts. The utilization of hazelnut skin also presents a value-adding opportunity for hazelnut producers and processors. This research aims to investigate hazelnut skin as a dietary fiber source and to enhance the nutritional quality of sourdough bread with cross-linked and oxidized starches. The in vitro starch digestibility significantly (p < 0.05) decreased with the addition of hazelnut skin at 5% and 10%. Sourdough bread with cross-linked or oxidized starch had significantly (p < 0.05) higher slowly digestible starch and resistant starch contents and significantly (p < 0.05) lower estimated glycemic index (eGI). The addition of hazelnut skin caused a gradual increase in the dietary fiber content of sourdough bread. Oxidized starch significantly (p < 0.05) increased the soluble and insoluble dietary fiber. This study demonstrated that the hazelnut and modified starches positively affected the nutritional composition of sourdough bread, and starch-phenolic-fiber interactions might take place in bread-making. The benefits gained from the enrichment of fiber in sourdough bread with hazelnut skin can support this as a high value ingredient in baking.

Salep orchids have been used as a food for centuries without cultivating but, mainly harvesting from nature. After powdering, their tubers are utilized as hot beverage and in ice-cream industry as a stabilizer. Due to their importance in food industry, it is important to characterize the morphology and chemistry of salep orchids. In this study, it was aimed to determine some morphological (fresh weight, dry weight and dry matter ratio of tubers and the number of tubers required for 1 kg salep powder) and chemical (glucomannan, starch, protein, moisture, ash, nitrogen, phosphorus, calcium, magnesium, potassium, iron, copper, manganese and zinc contents and glucomannan/starch ratio of tubers) properties of 10 salep orchid species from 6 genus namely, Anacamptis pyramidalis, Dactylorhiza romana, Himantoglossum caprinum, Himantoglossum comperianum, Ophrys apifera, Ophrys mammosa, Orchis coriophora, Orchis morio, Orchis tridendata, Serapias vomeracea grown in nature of Black Sea Region of Türkiye. Such a kinds of data is the first and can be beneficial in utilizing the researched species in food industry.

Purpose Celiac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten. Design/methodology/approach Hydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to the corn flour. The substituted corn flour samples were used to produce tarhana powder. Findings The pH and acidity measurements were carried out in 0th, 24th and 48th h of fermentation, and for all samples, the pH gradually decreased during fermentation, whereas the acidity increased. According to the color measurements (L, a and b values), it was observed that there was no significant difference (p = 0.588) between the gums in terms of L values in tarhana dough samples. Water retention capacity values of control, guar gum 1%, xanthan gum 1% and locust bean gum 1% were found to be 1.1, 1.1, 0.7 and 1.2 mL/g, respectively. The viscosity measurements were carried out at three different temperatures (30°C, 45°C and 60°C), and the viscosity values were found to decrease significantly (p = 0.000) with the increase in temperature for all the samples studied. The highest viscosity values were obtained by 1.0% xanthan gum (4,333 mPa s) and 0.5% locust bean gum (3,575 mPa s) added tarhana samples for 3 rpm at 30°C. Xanthan gum addition showed the lowest foam capacity values (0.04 mL/mL) among the samples. The samples with guar gum, xanthan gum and locust bean gum are recommended with regard to consistency and foam stability in the production of tarhana. Originality/value This study confirms that the use of gums in tarhana, a gluten-free system, is beneficial for the technological aspect. The unfavorable properties that can be seen because of the absence of gluten in corn flour tarhana can be compensated with the use of hydrocolloids, and tarhana can be recommended to celiac disease patients.

Hazelnut skin is a waste product, currently utilized for animal feed, that could be used in bakery products to increase dietary fiber and phenolic content. Modified starches could be added to improve the functionality of baked products. The effects of adding hazelnut skin (5% and 10%), cross-linked starch (3% and 5%), and oxidized starch (3% and 5%) on flour quality and dough rheology were studied. Hazelnut skin significantly (p < .05) decreased peak viscosity. Cross-linked starch resulted in significantly (p < .05) higher viscosity values than oxidized starch. Gassing power, farinograph, and micro-extensograph methods were used to evaluate dough properties. Flour containing 10% of hazelnut skin had the highest farinograph stability and dough resistance to extension values. However, 10% of hazelnut skin negatively affected the gassing power of dough. The use of hazelnut skin in flour formulation was favorable in terms of flour and dough quality. Practical applications Hazelnut skin, cross-linked, and oxidized starches have the potential for use in bakery products. The addition of the modified starches could improve dough handling characteristics allowing for the use of a wide variety of processing techniques and development of wheat-based products. The hazelnut skin could improve the nutritional properties of baked products by increasing fiber content and antioxidant capacity. The use of hazelnut skin will also reduce waste and create a value-added product from the hazelnut processing industry by utilizing and adding value to a waste stream.

Bu çalışmada besinsel lif kaynağı olan fındık zarının (FZ) ve modifiye nişasta çeşidi olan okside nişastanın (ON) hamur reolojisi üzerine etkilerinin belirlenmesi amaçlanmıştır. Bu amaçla buğday ununa % 10 FZ, % 5 ON ve % 10 FZ + % 5 ON ilave edilerek un karışımları elde edilmiş ve bu unlar ile yapılan hamur özellikleri belirlenmiştir. Bu örneklere ait farinograf, uzamaya karşı direnç, uzama kabiliyeti ve gaz üretim kapasitesi değerleri ölçülmüştür. Kontrol unu stabilite değeri FZ ilavesiyle önemli ölçüde değişim göstererek (P<0.05) 8.00 dk’ den 15.17 dk’ ye yükselmiştir. Ancak FZ ilavesinin gelişme süresi, yumuşama derecesi ve yoğurma toleransı değerlerini önemli ölçüde azalttığı gözlenmiştir (P<0.05). FZ’ nin kullanımı ile birlikte uzama direncinin 502.36 mN’ den 936.00 mN’ ye yükseldiği ve uzama kabiliyetinin 62.12 mm’ den 25.75 mm’ ye azaldığı görülmüştür. ON’ nin tek başına kullanılması ile yüksek gaz üretim kapasitesine ulaşılırken stabilite, gelişme süresi, yumuşama derecesi, yoğurma toleransı ve yumuşama süresinde kontrol ununa göre önemli farklılıklar gözlenmemiştir (P>0.05). Okside nişasta kullanımı ile kontrol ununa benzer hamur özellikleri görülürken yüksek gaz üretim kapasitesi oluşturması ekmek hacmi bakımından tercih edilebileceğini göstermiştir. FZ ve ON’ nin birlikte kullanımı ile en yüksek gaz üretim kapasitesine ulaşılmıştır ve FZ’ nin tek başına kullanılması ile elde edilen farinograf değerlerine benzer sonuçlar elde edilmiştir. Buna göre yeterli fermantasyon süresi uygulandığında FZ+ON’ nin hamur reolojisi bakımından çok uygun olduğu düşünülmektedir.

Modifiye nisastanin et emulsiyonlarinin fonksiyonel ozelliklerine etkisi bir model sistem kullanilarak incelenmistir. Arastirmada, model emulsiyon sisteminde yag/su emulsiyon sistemlerinin, emulsiyon kapasitesi, stabilitesi, pH ve dokusal ozellikleri uzerine modifiye edilmis patates nisastalarinin (dogal, asit, dekstrinize ve pre-jelatinize) ve nisasta seviyesinin (% 1, 2 ve 4 w/w) etkileri arastirilmistir. En yuksek emulsiyon kapasitesi (181.42 ml yag/g protein) asit modifiye nisasta icin belirlenmistir. En uygun emulsiyon kapasitesi ve stabilitesi %1 nisasta seviyesinde belirlenmistir. Tekstur analizi sonucunda, nisasta ve nisasta seviyesinin cig ve pismis et emulsiyonlarinin sertligi, yapiskanligi ve cigneme degerleri uzerinde cok onemli ( P <0.01) etkileri belirlenmistir. Bu calismada, %1 pre-jelatinize modifiye nisastanin diger nisasta seviyelerine gore daha yuksek emulsiyon stabilitesi ve kapasitesi degerlerinden dolayi et emulsiyonlarinin bazi doku ozelliklerini iyilestirmek icin kullanilabilecegi belirlenmistir.

Bu calismada colyak hastalarinin tuketimine uygun olmak uzere bugday unu yerine gluten icermeyen misir unlu tarhana uretilmis ve hidrokolloid kullanimi ile bazi fizikokimyasal ozelliklerin gelistirilmesi amaclanmistir. Arastirmada misir unu (FZ) ve firinlanmis misir unu (FI) kullanilmis ve guar gam (GG), ksantan gam (KA) ve keciboynuzu gami (KB) olmak uzere 3 cesit hidrokolloid %0.0, %0.5 ve %1.0 oranlarinda ilave edilmistir. Viskozite olcumleri vibro viskozimetre ile 30oC, 45oC ve 60oC sicakliklarinda yapilmistir. FI tarhana orneklerindeki viskozite degerleri 30oC, 45oC ve 60oC sicakliklarinda sirasiyla 5.53, 4.12 ve 2.74 cP olarak belirlenirken FZ orneklerinde sirasiyla 159.73, 123.45 ve 80.86 cP oldugu gorulmustur. FZ iceren tarhana orneklerinde artan gam oranlarina bagli olarak viskozite artisi gozlenmis ve GG’nin viskozite artisinda cok etkili oldugu gorulmustur. GG, KA ve KB iceren orneklerdeki viskozite degerleri ortalama olarak sirasiyla 67.54, 62.82 ve 57.85 cP olculmustur. Bu calisma farkli sicakliklarda olcumleri yapilan misir unlu ve firinlanmis misir unlu tarhana orneklerinde gam ilavesi ile birlikte meydana gelen viskozite degisimlerinin belirlenmesi bakimindan onem icermektedir.

Bu calismada dondurulmus hamurlarda farkli yag oranlari ve farkli yuzey aktif madde kullaniminin 3 ay depolama sonunda ekmek ozelliklerine etkisi arastirilmistir. Calismada 7 farkli formulasyon denenmistir. Bunlar; kontrol hamuru, %1 ve %4 yagli hamurlar, %1 ve %4 yag + sodyum stearol -2-laktilat (SSL), %1 ve %4 yag + mono ve di gliseritlerin diasetil tartarik asit esterleri (DATEM) katkili hamurlardir. Arastirma sonuclarina gore; son fermantasyon suresi, kontrolle karsilastirildiginda katkili hamurlarda daha dusuk bulunmustur (P 0,05).

In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4 wt %) on steady-state and dynamic rheological properties of meat emulsions were determined. Water-oil binding capacity and intrinsic viscosity of potato starch increased up to 5.07-0.90 g/g, and 14.98 mL/g, respectively, after modifying with pre-gelatinization method. The particle size of starches as average mean diameter ranged between 44.19 mm and 293.06 mm. The maximum solubility was obtained from DMS after heat treatment at 70 degrees C being 48.22%, which means an increase about 3.06-fold in solubility as compared with NPS. The Ostwald-de Waele model was successfully used to describe the flow properties of meat emulsions (R-2 > 0.961). While starch types did not affect the K values of emulsions (p > 0.05), starch concentrations did (p < 0.01). All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since n values were lower than 1. Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G') much greater than loss modulus (G''). A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (alpha(SF)). Frequency dependence of complex modulus (G*) was studied to measure the strength of cross-linking protein network of emulsion systems by calculating a constant order of relaxation function (a) and concentration dependent stiffness parameter (A(alpha)). It was concluded that PGS addition improved rheological properties of meat emulsions due to higher solubility, particle size, intrinsic viscosity, water-oil binding capacity than NPS. (C) 2015 Elsevier Ltd. All rights reserved.

Tarhana, a traditional fermented food produced from a mixture of wheat flour and yoghurt, is widely consumed in Turkey. The aim of this study was to investigate the effect of cherry laurel pulp on the physico-chemical, functional and sensorial characteristics of tarhana. Tarhana samples with 0, 5, 10, 15 and 20% cherry laurel pulp were manufactured. The statistical analysis showed that addition of pulp affected titratable acidity, pH, total phenolic, antioxidant capacity, foaming capacity, foam stability, viscosity, colour and sensorial scores significantly. Pulp addition decreased dry matter, titratable acidity, water absorption capacity, foaming capacity, foam stability and L* (lightness), a* (redness) and 135 (yellowness) colour values significantly (P<0.05). There were significant differences (P<0.05) in viscosity values between the control tarhana and the samples made with cherry pulp. However, increasing pulp increased significantly (P<0.05) pH, total phenolic, ferric reducing antioxidant power, radical scavenging activity. The most acceptable sensory scores were obtained with 5.0 and 10.0% added pulp. In the production of flavoured tarhana sample, samples with these cherry laurel pulp levels are recommended.

The effect of different levels of wheat, corn, rice and oat bran on the rheological and sensory characteristics of pide (Turkish flat bread) made with blends of some cereal brans with wheat flour was studied. Cereal brans were replaced with wheat flour at 0, 10, 15 and 20% levels. Farinogram properties of mixtures were determined. Pide samples were tested for crustcrumb color and sensory properties. Usage of different brans and ratios significantly affected farinograph properties. In general, pide samples supplemented with bran had lower L* values and higher a* and b* values. Detrimental effects of cereal brans were nearly the same. However, the fiber-rich pides were also considered acceptable by the sensory panel. There was a clear relationship between the average sensory scores and different cereal brans with different usage ratios. Results show that cereal branswheat flour blends can be successfully used for the production of pide. PRACTICAL APPLICATIONS Dietary fibers have become of interest in recent years because of its known physiological and metabolical effects. Brans of cereals have been used mainly as source of dietary fiber in cereal foods. Nowadays, concern has been thickened in the production of high-fiber ethnic foods. Published reports on using of dietary fibers in flat breads are limited.

The rheological and baking properties of flaxseed/wheat composite flours were studied. Flaxseed flour was used to replace 50, 100, 150 and 200 g kg−1 of wheat flour in bread. Farinographic studies showed that water absorption, dough development time and mixing tolerance index increased as the amount of flaxseed flour increased, while dough stability decreased at 100, 150 and 200 g kg−1 of flaxseed flour substitution. The extensographic energy of dough also decreased at 150 and 200 g kg−1 flaxseed levels. The addition of increasing amounts of flaxseed flour caused a decrease in extensibility. Doughs containing 100, 150 and 200 g kg−1 flaxseed flour showed resistance to extension comparable to that of control dough. The specific volume of flaxseed flour breads was similar to that of control bread. Crust L, a, b values of breads with flaxseed flour were lower than those of control bread. Breads with flaxseed flour gave lower crumb L and b values and higher a values than control bread. The sensory properties showed that an acceptable bread could be produced using flaxseed flour up to a level of 200 g kg−1. Copyright © 2007 Society of Chemical Industry

In this study, hazelnut testa was added to wheat flour bread to increase the dietary fiber content. Rheological and baking properties of hazelnut testa-wheat mixed flours were investigated. Farinographic and extensographic studies showed that water absorption, development time (except for 5%, fine, hydrated hazelnut testa), stability, time to breakdown, energy (highest in 5%, fine, hydrated hazelnut testa), resistance to extention, maximum resistance increased as the amount of hazelnut testa increased, while degree of softening, mixing tolerance index (MTI) and extensibility decreased at 5% and 10% of hazelnut testa substitution. Hazelnut testa breads had similar or slightly smaller specific volumes than the control breads. The differences among the crust and crumb colour of control and hazelnut testa breads were significant (P<0.05). Breads were subjected to sensory evaluation for volume, crust colour, structure, symmetry, uniformity, colour homogenity, crumb grain, crumb texture and taste/flavour. Increasing levels of hazelnut testa and hydradation process caused slightly decreases in total sensory scores. Detrimental effects of hydrated hazelnut testa on bread properties were excessive. But all bread samples except for bread samples produced from 10% hydrated hazelnut testa were considered acceptable.

Tarhana, a traditional fermented food made from a mixture of white wheat flour and yoghurt, is widely consumed in Turkey. Tarhana samples with cow's milk yoghurt, soy milk yoghurt, and a blend of cow's and soy milk yoghurt were produced and evaluated for pH, viscosity, color, and sensory properties. Acid production was slower in soy milk-added samples, and increasing yoghurt amount in tarhana significantly contributed to acidity of the samples (P<0.05). Soy milk-added samples had higher viscosity compared with cow's milk yoghurt-added samples (P<0.05). Soy milk yoghurt bleached the wheat flour and therefore these samples appeared whiter than the cow's milk yoghurt-added samples (P<0.05). Panelists could not detect any beany-off flavor in soy milk yoghurt-added samples and gave similar scores to soy milk yoghurt-added tarhanas for all sensory properties.

The present study consitst of two parts of research. In the first part, the effect of varying doses of ascorbic acid (AA-0, 75 and 125 ppm) and sodium stearoyl -2- lactylate (SSL-0, 0.5 %) used in frozen doughs on bread characteristics after 2 months storage period. In the second part the effect AA alone and AA+SSL after three cycles of freeze-thaw on proof time and bread char- acteristics was investigated. The results are presented below statisticaly (p<0.05, p<0.01). Spesific volume was significantly higher in the AA group than control group. Bread quality was found high at the dose of 125 ppm AA. SSL concentration of 0.5% significantly improved specific volume and bread quailty. The highest bread quality was observed with the use of 125 ppm AA+0.5% SSL combination. In the case of the freeze-thaw cyle numbers increased; proof time extended and bread quality decreased. To prevent these effects, using 125 ppm AA+0.5 SSL combination gave the best results according to 125 ppm AA alone.

The present study consitst of two parts of research. In the first part, the effect of varying doses of ascorbic acid (AA-0, 75 and 125 ppm) and sodium stearoyl -2- lactylate (SSL-0, 0.5 %) used in frozen doughs on bread characteristics after 2 months storage period. In the second part the effect AA alone and AA+SSL after three cycles of freeze-thaw on proof time and bread char- acteristics was investigated. The results are presented below statisticaly (p<0.05, p<0.01). Spesific volume was significantly higher in the AA group than control group. Bread quality was found high at the dose of 125 ppm AA. SSL concentration of 0.5% significantly improved specific volume and bread quailty. The highest bread quality was observed with the use of 125 ppm AA+0.5% SSL combination. In the case of the freeze-thaw cyle numbers increased; proof time extended and bread quality decreased. To prevent these effects, using 125 ppm AA+0.5 SSL combination gave the best results according to 125 ppm AA alone.