Changes in the bioactivity of einkorn wheat during the maturation period and theireffect on the properties of einkorn bread

Authors

MEHMET FATİH ERKÖLENCİKFollow
BURCU KAHRAMANFollow
GÖRKEM ÖZÜLKÜFollow
ERAY TULUKÇUFollow
HAMZA GÖKTAŞFollow
OSMAN SAĞDIÇFollow
MUHAMMET ARICIFollow

Author ORCID Identifier

MEHMET ERKÖLENCİK: 0009-0006-6635-660X

BURCU KAHRAMAN: 0000-0002-7553-4950

GÖRKEM ÖZÜLKÜ: 0000-0003-0495-5667

ERAY TULUKÇU: 0000-0002-1893-144X

HAMZA GÖKTAŞ: 0000-0001-9802-9378

OSMAN SAĞDIÇ: 0000-0002-2063-1462

MUHAMMET ARICI: 0000-0003-4126-200X

DOI

10.55730/1300-011X.3219

Abstract

Immature cereals may contain higher levels of nutrients than mature cereals. Immature and mature einkorn wheats werecompared in terms of physicochemical, technological, rheological, and nutritional qualities and their performances for making breadwere revealed. The values for thousand grain weight, hectoliter weight, sedimentation value and falling number of immature andmature einkorn wheat samples were 23.25–32.29 (g), 72.32–79.11 (kg/hL), 15.02–18.07 (mL) and 312–341 (sec), respectively (p ≤ 0.05).Immature einkorn wholegrain flour (IEWF) contains more than twofold mineral substance than mature einkorn wholegrain flour(MEWF). The total phenolic content and antioxidant properties of IEWF were found to be higher than those of MEWF. The empiricalrheological properties of IEWF were higher than those of MEWF except for degree of softening . The G′ of both IEWF and MEWF werealways found higher than the G″, so they exhibited elastic behavior. The crust color brightness values of breads made from IEWF andMEWF were significantly different from bread made from commercial wheat wholegrain flour (CWF), but similar values were obtainedfor crumb color. The overall acceptability score of IEWF bread was similar to CWF bread, thus IEWF could be a good candidate forbread making or use in different food formulations.

Keywords

Immature and mature einkorn wheat flours, rheological properties, bioactive properties, bread baking, sensorial evaluation

First Page

798

Last Page

807

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Recommended Citation

ERKÖLENCİK, MEHMET FATİH; KAHRAMAN, BURCU; ÖZÜLKÜ, GÖRKEM; TULUKÇU, ERAY; GÖKTAŞ, HAMZA; SAĞDIÇ, OSMAN; and ARICI, MUHAMMET (2024) "Changes in the bioactivity of einkorn wheat during the maturation period and theireffect on the properties of einkorn bread," Turkish Journal of Agriculture and Forestry: Vol. 48: No. 5, Article 13. https://doi.org/10.55730/1300-011X.3219
Available at: https://journals.tubitak.gov.tr/agriculture/vol48/iss5/13