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IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR

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dc.contributor.authorOzulku, G.
dc.contributor.authorOzay, D. Sivri
dc.date.accessioned2026-06-27T14:25:31Z
dc.date.issued2020
dc.description.abstractThe breadmaking quality of bug-damaged wheat flours with high protease activity (LPAWF) and low protease activity (LPAWF) was attempted to be improved by using sourdough (prepared by L. plantarum (SDI) and L. sanfrancissensis (SD2)) and liquid rye sour (LRS) in this study. The effects of sourdoughs (20 and 40%) and LRS (1 and 2%) on the protease activity of the HPAWF were determined by SDS-PAGE. Protease activity of HPAWF decreased with the addition of 40% SDI, 20% SD2, and both levels of LRS (1 and 2%) compared to a control sample. The HPAWF bread samples produced with LRS (1 and 2%) had higher volume (P 0.05), while SDI addition caused quality losses. The overall results suggested that addition of 2% LRS had promising results for improving bread quality flours that were damaged by suni-bug at low levels.en
dc.description.urihttps://doi.org/10.1556/066.2020.49.2.6
dc.identifier.doi10.1556/066.2020.49.2.6
dc.identifier.eissn1588-2535
dc.identifier.endpage180
dc.identifier.issn0139-3006
dc.identifier.issue2
dc.identifier.startpage170
dc.identifier.urihttps://hdl.handle.net/20.500.14981/60475
dc.identifier.volume49
dc.identifier.wos000590169700006
dc.language.isoeng
dc.publisherAKADEMIAI KIADO ZRT
dc.relation.ispartofACTA ALIMENTARIA
dc.rightsopenAccess
dc.subjecthigh protease activity wheat flour
dc.subjectsourdough
dc.subjectliquid rye sour
dc.subjectbread quality
dc.subjectGLUTENIN
dc.subjectFood Science & Technology
dc.subjectNutrition & Dietetics
dc.titleIMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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