The Experts below are selected from a list of 264 Experts worldwide ranked by ideXlab platform
M. L. Sudha - One of the best experts on this subject based on the ideXlab platform.
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wheat based traditional Flat Breads of india
Critical Reviews in Food Science and Nutrition, 2015Co-Authors: K. R. Parimala, M. L. SudhaAbstract:Wheat forms the basic ingredient for various bakery and traditional products. Wheat-based Flat Breads are one of the traditional products prepared in different parts of the world. Different regions of the world have inherited different preparation methods since time immemorial, which has led to the existence of traditional Flat Breads’. Being traditional, only a few have been extensively studied scientifically. India, being the second largest producer of wheat, has a great saga of traditional Flat Breads with different tastes and texture. This review is a compiled information related to the research studies carried out on some of the wheat-based traditional Flat Breads of India namely chapati, puri, tandoori roti, parantha (whole-wheat flour based) and parotta, naan, bhatura, kulcha (refined wheat flour based) which indicates the magnitude of attention they have drawn among the food scientists. The review delves upon the developments and improvements brought about in the storage stability and realization ...
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Wheat-Based Traditional Flat Breads of India
Critical reviews in food science and nutrition, 2014Co-Authors: K. R. Parimala, M. L. SudhaAbstract:Wheat forms the basic ingredient for various bakery and traditional products. Wheat-based Flat Breads are one of the traditional products prepared in different parts of the world. Different regions of the world have inherited different preparation methods since time immemorial, which has led to the existence of traditional Flat Breads'. Being traditional, only a few have been extensively studied scientifically. India, being the second largest producer of wheat, has a great saga of traditional Flat Breads with different tastes and texture. This review is a compiled information related to the research studies carried out on some of the wheat-based traditional Flat Breads of India namely chapati, puri, tandoori roti, parantha (whole-wheat flour based) and parotta, naan, bhatura, kulcha (refined wheat flour based) which indicates the magnitude of attention they have drawn among the food scientists. The review delves upon the developments and improvements brought about in the storage stability and realization of large-scale production of few of these Flat Breads which has helped considerably to cater to the growing demand in the domestic as well as international markets. The review also indicates the possibility and the tremendous scope available for technological developments for traditional Flat Breads.
K. R. Parimala - One of the best experts on this subject based on the ideXlab platform.
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wheat based traditional Flat Breads of india
Critical Reviews in Food Science and Nutrition, 2015Co-Authors: K. R. Parimala, M. L. SudhaAbstract:Wheat forms the basic ingredient for various bakery and traditional products. Wheat-based Flat Breads are one of the traditional products prepared in different parts of the world. Different regions of the world have inherited different preparation methods since time immemorial, which has led to the existence of traditional Flat Breads’. Being traditional, only a few have been extensively studied scientifically. India, being the second largest producer of wheat, has a great saga of traditional Flat Breads with different tastes and texture. This review is a compiled information related to the research studies carried out on some of the wheat-based traditional Flat Breads of India namely chapati, puri, tandoori roti, parantha (whole-wheat flour based) and parotta, naan, bhatura, kulcha (refined wheat flour based) which indicates the magnitude of attention they have drawn among the food scientists. The review delves upon the developments and improvements brought about in the storage stability and realization ...
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Wheat-Based Traditional Flat Breads of India
Critical reviews in food science and nutrition, 2014Co-Authors: K. R. Parimala, M. L. SudhaAbstract:Wheat forms the basic ingredient for various bakery and traditional products. Wheat-based Flat Breads are one of the traditional products prepared in different parts of the world. Different regions of the world have inherited different preparation methods since time immemorial, which has led to the existence of traditional Flat Breads'. Being traditional, only a few have been extensively studied scientifically. India, being the second largest producer of wheat, has a great saga of traditional Flat Breads with different tastes and texture. This review is a compiled information related to the research studies carried out on some of the wheat-based traditional Flat Breads of India namely chapati, puri, tandoori roti, parantha (whole-wheat flour based) and parotta, naan, bhatura, kulcha (refined wheat flour based) which indicates the magnitude of attention they have drawn among the food scientists. The review delves upon the developments and improvements brought about in the storage stability and realization of large-scale production of few of these Flat Breads which has helped considerably to cater to the growing demand in the domestic as well as international markets. The review also indicates the possibility and the tremendous scope available for technological developments for traditional Flat Breads.
Nermin Bilgicli - One of the best experts on this subject based on the ideXlab platform.
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the assessment of leavened and unleavened Flat Breads properties enriched with wheat germ
Quality Assurance and Safety of Crops & Foods, 2015Co-Authors: Hacer Levent, Nermin Bilgicli, N ErtasAbstract:Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened Flat bread (bazlama) and unleavened Flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both Flat Breads were determined. Surface colour of Flat Breads containing CWG/FWG became darker, more reddish and yellowish compared to control Breads. The ash, protein and fat content of Flat Breads improved with increasing amount of CWG/FWG in Flat bread formulation. A significant (P<0.05) increase was also obtained in Fe, K, P and Zn contents of the Flat Breads in all usage levels of CWG/FWG. As a result of sensory evaluation, leavened Flat Breads containing CWG had higher overall acceptability scores than leavened Flat Breads prepared with FWG. CWG usage over 20% level in leavened Flat bread and over 10% level in unleavened Flat bread caused a decrement in ...
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Utilisation of buckwheat flour in leavened and unleavened Turkish Flat Breads
Quality Assurance and Safety of Crops & Foods, 2015Co-Authors: G. Yildiz, Nermin BilgicliAbstract:Whole buckwheat flour (WBF) was used in leavened Flat bread (bazlama) and unleavened Flat bread (yufka) formulations to improve the nutritional status of Flat Breads. WBF replaced wheat flour at 10, 15, 20, 25 and 30% levels in both Flat Breads. The effects of WBF on some rheological properties of dough and some physical, chemical and sensory properties of Flat Breads were studied. The effects of some additives (gluten and sodium stearoyl-2-lactylate; SSL) for improving dough rheology and bread properties were also investigated. For this purpose WBF replaced wheat flour at 20, 30 and 40% levels in Flat bread formulation with the aid of additives. WBF increased water absorption and development time values of dough up to 93.3% and 14.4 min, respectively. While dough stability, energy and resistance values were adversely affected by an increasing level of WBF, usage of gluten and SSL improved those parameters significantly. Ash, protein and crude fibre content of both Flat Breads were found at the highest ra...
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The assessment of leavened and unleavened Flat Breads properties enriched with wheat germ
Quality Assurance and Safety of Crops & Foods, 2015Co-Authors: Hacer Levent, Nermin Bilgicli, N ErtasAbstract:Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened Flat bread (bazlama) and unleavened Flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both Flat Breads were determined. Surface colour of Flat Breads containing CWG/FWG became darker, more reddish and yellowish compared to control Breads. The ash, protein and fat content of Flat Breads improved with increasing amount of CWG/FWG in Flat bread formulation. A significant (P
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effect of whey protein concentrate and buttermilk powders on rheological properties of dough and bread quality
Journal of Food Quality, 2014Co-Authors: Busra A Madenci, Nermin BilgicliAbstract:Whey protein concentrate powder (WPC) and buttermilk powder (BP) were used in leavened and unleavened Flat bread dough at different levels (0, 4 and 8%). The effects of WPC and BP on dough rheology were evaluated with farinogram and extensogram parameters. Some physical, chemical and sensory properties of Breads were also studied. Generally, WPC and BP addition improved dough properties in terms of dough stability, resistance to extension and maximum resistance values. Protein content of the Flat Breads increased up to 14.6% with WPC usage. Significant (P < 0.05) increments were also observed in ash and mineral (Ca, K, Mg and P) contents of the leavened/unleavened Flat bread with utilization of 8% WPC or BP. WPC at 8% level gave more yellowness (b*) on leavened Flat bread surface compared with other leavened/unleavened Flat Breads. As a result of sensory analysis, leavened/unleavened Flat bread containing BP has achieved higher taste, odor and overall acceptability scores than control and WPC-containing Breads. Practical Applications Dairy by-products are used in the food industry to improve nutritional, functional and sensory properties of different products. WPC and BP as dairy by-products can be used for improvement of dough rheology. Usage of both dairy by-products can be recommended for enrichment of leavened/unleavened Flat Breads in terms of mineral and protein content. Sensory properties of Breads can be improved with BP usage in Flat bread formulation.
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evaluation of physical chemical and sensory properties of turkish Flat Breads bazlama and yufka supplemented with lupin buckwheat and oat flours
International Journal of Food Science and Nutrition Engineering, 2012Co-Authors: Hacer Levent, Nermin BilgicliAbstract:In this research, lupin, buckwheat and oat flours (30%) and their blends (15%+15% and 10%+10%+10%) were used in Turkish Flat Breads (bazlama and yufka) production for nutritional enrichment. Some physical (diameter, thickness, spread ratio and color), chemical (moisture, ash, crude protein and mineral content) and sensory properties of bread samples were investigated. High protein levels of lupin flour (LF) increased the protein content of bazlama and yufka samples from 11.85% and 11.62 % to 19.97% and 19.74 %, respectively. The highest ash content was obtained with addition of 30% buckwheat flour (BF) in Flat Breads. Generally all of the minerals in Breads containing LF, BF and oat flour (OF) or their blends were found significantly higher (p<0.05) than that of control Breads. BF addition increased the darkness and redness of the bread samples. While the lowest sensorial scores for Flat Breads were obtained with 30% LF or 15% LF+15% OF addition, bazlama containing 30% OF or 10% LF+10% BF+10% OF and yufka containing 30% OF or 15% LF+15% BF or 10% LF+10% BF+10% OF appreciated with higher rates after control Breads by panelists. Considering physical, chemical and sensory properties of Flat Breads, it can be concluded that LF, BF and OF can be used at 10% LF+10% BF+10% OF levels successfully for both bazlama and yufka production.
Hardeep Singh Gujral - One of the best experts on this subject based on the ideXlab platform.
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characterization of thermo mechanical behavior of dough and starch digestibility profile of minor millet Flat Breads
Journal of Cereal Science, 2019Co-Authors: Bharati Sharma, Hardeep Singh GujralAbstract:Abstract Minor millets are underutilized grains but are gaining interest currently as functional foods. Six different minor millet powders (MPs) were supplemented with 12% exogenous vital gluten to explore and evaluate their potential to be used in Flat Breads. The thermomechanical properties using Mixolab indicated improvement in dough development time, stability, protein weakening, gelatinization temperature and reduction in peak viscosity, starch gelatinization rate and retrogradation of MPs on supplementing exogenous vital gluten than wheat flour. Dough water absorption enhanced and correlated positively with arabinoxylan (r = 0.82, p
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Modulation in quality attributes of dough and starch digestibility of unleavened Flat bread on replacing wheat flour with different minor millet flours.
International journal of biological macromolecules, 2019Co-Authors: Bharati Sharma, Hardeep Singh GujralAbstract:Abstract The dough characteristics and Flat bread quality parameters were studied on replacing a part of wheat flour with different minor millets (finger, foxtail, barnyard, kodo, little, proso) in the proportion 3:1. The dietary fiber and phytic acid increased while damaged starch decreased on replacing wheat flour with millet flour. The millet flours lowered water absorption and dough stability however protein weakening, gelatinization temperature and peak viscosity during heating increased. Flat Breads prepared from wheat millet composite flour displayed more shrinkage and bake loss and reduced puffing and starch retrogradation. Rapidly digestible starch and glycemic index lowered while slowly digestible and resistant starch increased significantly (p
Hacer Levent - One of the best experts on this subject based on the ideXlab platform.
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the assessment of leavened and unleavened Flat Breads properties enriched with wheat germ
Quality Assurance and Safety of Crops & Foods, 2015Co-Authors: Hacer Levent, Nermin Bilgicli, N ErtasAbstract:Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened Flat bread (bazlama) and unleavened Flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both Flat Breads were determined. Surface colour of Flat Breads containing CWG/FWG became darker, more reddish and yellowish compared to control Breads. The ash, protein and fat content of Flat Breads improved with increasing amount of CWG/FWG in Flat bread formulation. A significant (P<0.05) increase was also obtained in Fe, K, P and Zn contents of the Flat Breads in all usage levels of CWG/FWG. As a result of sensory evaluation, leavened Flat Breads containing CWG had higher overall acceptability scores than leavened Flat Breads prepared with FWG. CWG usage over 20% level in leavened Flat bread and over 10% level in unleavened Flat bread caused a decrement in ...
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The assessment of leavened and unleavened Flat Breads properties enriched with wheat germ
Quality Assurance and Safety of Crops & Foods, 2015Co-Authors: Hacer Levent, Nermin Bilgicli, N ErtasAbstract:Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened Flat bread (bazlama) and unleavened Flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both Flat Breads were determined. Surface colour of Flat Breads containing CWG/FWG became darker, more reddish and yellowish compared to control Breads. The ash, protein and fat content of Flat Breads improved with increasing amount of CWG/FWG in Flat bread formulation. A significant (P
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evaluation of physical chemical and sensory properties of turkish Flat Breads bazlama and yufka supplemented with lupin buckwheat and oat flours
International Journal of Food Science and Nutrition Engineering, 2012Co-Authors: Hacer Levent, Nermin BilgicliAbstract:In this research, lupin, buckwheat and oat flours (30%) and their blends (15%+15% and 10%+10%+10%) were used in Turkish Flat Breads (bazlama and yufka) production for nutritional enrichment. Some physical (diameter, thickness, spread ratio and color), chemical (moisture, ash, crude protein and mineral content) and sensory properties of bread samples were investigated. High protein levels of lupin flour (LF) increased the protein content of bazlama and yufka samples from 11.85% and 11.62 % to 19.97% and 19.74 %, respectively. The highest ash content was obtained with addition of 30% buckwheat flour (BF) in Flat Breads. Generally all of the minerals in Breads containing LF, BF and oat flour (OF) or their blends were found significantly higher (p<0.05) than that of control Breads. BF addition increased the darkness and redness of the bread samples. While the lowest sensorial scores for Flat Breads were obtained with 30% LF or 15% LF+15% OF addition, bazlama containing 30% OF or 10% LF+10% BF+10% OF and yufka containing 30% OF or 15% LF+15% BF or 10% LF+10% BF+10% OF appreciated with higher rates after control Breads by panelists. Considering physical, chemical and sensory properties of Flat Breads, it can be concluded that LF, BF and OF can be used at 10% LF+10% BF+10% OF levels successfully for both bazlama and yufka production.
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Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours
International Journal of Food Science and Nutrition Engineering, 2012Co-Authors: Hacer Levent, Nermin BilgicliAbstract:In this research, lupin, buckwheat and oat flours (30%) and their blends (15%+15% and 10%+10%+10%) were used in Turkish Flat Breads (bazlama and yufka) production for nutritional enrichment. Some physical (diameter, thickness, spread ratio and color), chemical (moisture, ash, crude protein and mineral content) and sensory properties of bread samples were investigated. High protein levels of lupin flour (LF) increased the protein content of bazlama and yufka samples from 11.85% and 11.62 % to 19.97% and 19.74 %, respectively. The highest ash content was obtained with addition of 30% buckwheat flour (BF) in Flat Breads. Generally all of the minerals in Breads containing LF, BF and oat flour (OF) or their blends were found significantly higher (p