Innovative use of hazelnut skin and starch modifications in sourdough bread formulation
| dc.authorid | 0000-0003-0238-5947 | en_US |
| dc.contributor.author | Durmuş, Yusuf | |
| dc.contributor.author | Anıl, Münir | |
| dc.contributor.author | Şimşek, Senay | |
| dc.date.accessioned | 2024-12-02T13:31:53Z | |
| dc.date.available | 2024-12-02T13:31:53Z | |
| dc.date.issued | 2024 | |
| dc.department | AÇÜ, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü | en_US |
| dc.description.abstract | The objective of this study was to explore the use of hazelnut skin and modified starches as functional additives in sourdough bread to valorize food byproducts and maintain product quality. We examined the incorporation of 5% and 10% hazelnut skin in tandem with 3% and 5% cross-linked and oxidized starches into the bread matrix. Our methods included quantitative analysis of nutritional composition changes, and end product quality. Adding 5% hazelnut skin enhanced loaf volume and resulted in a softer crumb structure. Hazelnut skin at 5% significantly (p < 0.05) increased bread volume. Hardness values ranged from 2.21 to 11.3 N. In conclusion, sourdough bread formulated with 5% hazelnut skin optimizes quality in terms of volume and softness. Modified starches can be strategically employed to adjust textural challenges presented by the inclusion of dietary fibers. This study demonstrates that strategic ingredient additions can lead to improved utilization of food byproducts while enhancing bread characteristics. Practical applications: This study presents a novel approach to enhancing sourdough bread quality by incorporating hazelnut skin, a sustainable and underutilized byproduct of the nut industry. The successful addition of 5% hazelnut skin improves loaf volume and softness, which could significantly benefit the bakery sector by providing a means to produce a superior product with added nutritional value. Moreover, the use of modified starches helps mitigate the textural challenges often associated with fiber enrichment in bread, thus allowing bakeries to offer products that cater to health-conscious consumers without compromising on sensory qualities. The industrial adoption of this method can lead to reduced food waste, as hazelnut byproducts are valorized, and may resonate with eco-friendly branding strategies. Our findings support the potential for food industries to create breads with enhanced consumer appeal while contributing to environmental sustainability. | |
| dc.identifier.doi | 10.1111/jfpe.14517 | |
| dc.identifier.issn | 0145-8876 | |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.uri | https://doi.org/10.1111/jfpe.14517 | |
| dc.identifier.uri | https://hdl.handle.net/11494/5088 | |
| dc.identifier.volume | 43 | en_US |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | en_US |
| dc.publisher | John Wiley and Sons Inc | en_US |
| dc.relation.ispartof | Journal of Food Process Engineering | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Bread Quality | en_US |
| dc.subject | Cross-Linked Starch | en_US |
| dc.subject | Hazelnut Skin | en_US |
| dc.subject | Oxidized Starch | en_US |
| dc.subject | Sourdough Bread | en_US |
| dc.subject | Textural Properties | en_US |
| dc.title | Innovative use of hazelnut skin and starch modifications in sourdough bread formulation | en_US |
| dc.type | Article |
