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Dergiler / Electronic Letters on Science and Engineering / 2021 / Cilt: 17 - Sayı: 2

The Effects of Germinated Grain and Legume Products on The Use and Quality of The Bakery Products

Fatma HAYIT
Hülya GÜL
Sayfa
63–75
Yayın Tarihi
2021-12-31
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Increasing the nutritional content in the production of pasta, biscuits, noodles with germinated grain and legume seeds and not creating a negative sensory aspect increases the usability of germinated products in these sectors.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:In this study, the changes in the nutritional content of germinated grains and legumes with the effect of germination and how their non-nutritional properties change were investigated.
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Temel Bulgular & Veri:Dietary fiber content, antioxidant amount, vitamin, mineral and protein content of these germinated products increase with the effect of germination process.
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Sonuç & Katkı:Increasing the nutritional content in the production of pasta, biscuits, noodles with germinated grain and legume seeds and not creating a negative sensory aspect increases the usability of germinated products in these sectors.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:germinated grain · bakery products · legumes

Abstract

In this study, the changes in the nutritional content of germinated grains and legumes with the effect of germination and how their non-nutritional properties change were investigated. In addition, the effect of germinated grain and legume flours on the quality of dough and bakery product was examined. Grain and legume seeds are germinated by keeping them at a certain time and temperature, and their nutritional content is improved. Dietary fiber content, antioxidant amount, vitamin, mineral and protein content of these germinated products increase with the effect of germination process. Along with these, a decrease in the amount of phytic acid and enzyme inhibitors is observed with the effect of germination. Different grains and legume flours are already used in the production of bakery products such as bread, biscuits, noodles, and a variety of products are provided. With the use of germinated grains and legumes, it is aimed to increase the nutritional content of these food products such as protein, mineral substance, dietary fiber. The germination process also has positive effects on product quality. The bread volume feature varies with the difference of the products used. While the amount of gluten will decrease with the decrease in the amount of wheat flour in wheat breads, there is a decrease in the volume, but such a problem was not encountered in gluten-free bread samples. Especially in the production of gluten-free products, germinated grain and legume flours are used to increase the nutritional content of the products. Increasing the nutritional content in the production of pasta, biscuits, noodles with germinated grain and legume seeds and not creating a negative sensory aspect increases the usability of germinated products in these sectors.

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Bu Makaleye Atıf Yap

HAYIT, F., GÜL, H. (2021). The Effects of Germinated Grain and Legume Products on The Use and Quality of The Bakery Products. Electronic Letters on Science and Engineering, Cilt: 17 - Sayı: 2, 63–75. https://ajindex.com/articles/414781

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Kaynakça (2)

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