The effect of incorporation of oleaster (Elaeagnus angustifolia L.) powder on rheological and textural properties of wheat dough and bread


Yavuz Z., Törnük F.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, ss.146

  • Basıldığı Şehir: İstanbul
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayısı: ss.146

Özet

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.