The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, ss.146
Bakery products, especially bread, are the most common foods worldwide. Due to the variety of
ingredients, different types, and high nutritional value, bread is one of the most commercially available
products and often a primary product for consumers, who are nowadays more aware of the influence of
diet on improvement of the quality of their lives and health. In Europe and Asia Oleaster (Elaeagnus
angustifolia L.) has been used for centuries as food as well as for medicinal properties. Its fruits are rich
source of dietary fibers, soluble sugars, essential oils, vitamins and minerals. In this study, oleaster was
incorporated into wheat flour dough at different ratios (0, 5, 10 and 15%, w/w) in order to increase the
nutritional properties especially dietary fiber content of bread. Rheological properties of dough and
textural properties of the resulting bread were measured using farinograph-extensograph and texture
profile analyzer apparatus, respectively. In the results, increase of oleaster level significantly (p<0.05)
increased energy and resistance to extension values of the dough samples while significant (p<0.05)
decreases in extensibility, water absorption and stability values of the doughs were observed. Addition
of 5% of oleaster provided a (p<0.05) decrease in the hardness values of the bread. On the other hand,
oleaster incorporation into the bread at higher levels caused significant (p<0.05) increase of hardness.
In conclusion, oleaster (5% w/w) could be incorporated into bread as an ingredient in order to increase
its nutritional properties without affecting its textural properties.