Utilization of wheat bran fiber in crackers

Şahin, Ezgi
Dietary fiber is a component in the structure of plants which is an important aspect of diet and nutrition. The demand of fiber has increased significantly, as consumers recognize its health benefits such as reduction of risk of colon cancer, cholesterol lowering affect, regulating blood glucose levels and low calorie intake. Therefore food manufacturers pay more attention to develop new products containing high fiber content. Of all the categories of food products, bakery products are the most common fiber-enriched products. In this research two different wheat bran fibers (coarse and fine fibers) that are produced by microfluidization method are utilized in one of the highly consumed bakery product “cracker”. In this thesis study coarse and fine wheat bran fibers were utilized in different amounts with replace to wheat bran (0,15, 25, 35, 45, 55, 65, 75 g). The effects of wheat bran fiber on crackers were determined by rheological measurements of dough samples and it was found that as the amount of wheat bran fiber increases; elasticity increases as well. Textural analysis were conducted for both dough and cracker samples and these analysis demonstrated that wheat bran fiber containing dough had higher hardness values than non/less containing ones. In addition to the above analysis, HPLC analyses were done for ferulic acid determination which is a significant nutritive compound in wheat bran. It was concluded that ferulic acid amount in fiber was much higher than wheat bran. This research demonstrated that more nutritive and much fiber containing crackers could be made by using wheat bran fiber instead of wheat bran.


Effects of legume flours on batter rheology and cake physical quality
Aydoğdu, Ayça; ÖZKAHRAMAN, Canan; Şümnü, Servet Gülüm; Şahin, Serpil (2016-08-25)
Legumes are good sources of proteins, carbohydrates, dietary fibers and minerals. Therefore, legume flours can be a good choice to obtain functional foods. The aim of this study is to examine the effect of legume flours (lentil, chickpea and pea) on rheological properties of cake batter and quality of legume cakes. Wheat flour was replaced partially (20 and 30%) by lentil, chickpea and pea flour to develop legume cake formulations. As quality parameters, weight loss, specific volume, hardness and color were...
Mathematical modeling of swelling in high moisture whey protein gels
Öztop, Halil Mecit (Elsevier BV, 2011-09-01)
Gels prepared from whey proteins can be used for controlled release of nutrients or active ingredients in food systems. The objective of this study was to characterize the water uptake by these hydrophilic gels to aid in the design of release systems. Whey protein isolate (WPI) gels (17% w/w protein) of different aspect ratios were submersed in aqueous solution at pH 7.0. Modeling of mass uptake is presented in terms of Case I (Fickian diffusion) and Case II (kinetic) models. Due to the extent of swelling, ...
Utilization of chestnut flour in gluten-free cakes
Demirkesen, Ilkem; Sumnu, Gulum; Şahin, Serpil (2011-12-01)
The inappropriate immune response to the certain grain proteins in wheat, barley, rye and possibly oat is called celiac disease. In order to produce gluten-free products, many scientists and manufacturers used flours obtained from different sources such as corn, soy, sorghum, buckwheat and chickpea. Furthermore, ingredients and gums such as emulsifiers, enzymes, dairy products, fibers and hydrocolloids were used to improve functional properties of gluten-free products. Chestnut flour can be a good alternati...
BERK, EDA; Şümnü, Servet Gülüm; Şahin, Serpil (2017-01-01)
Carob bean flour which contains significant amount of dietary fiber, amino acid and minerals can be an alternative flour to enrich nutritional value of gluten free cakes. The objective of this study was to determine the effects of partial replacement of rice flour by carob bean flour at different concentrations (10%, 20%, 30%) and addition of different types of gums (xanthan gum, and guar gum), on specific gravity and rheological properties of gluten free cake batters. In addition, quality of cakes (weight ...
Investigation of physico-chemical properties of soy proteins glycated with d-psicose
Beylikçi, Sermet Can; Öztop, Halil Mecit; Department of Food Engineering (2019)
Proteins are one of the most essential food components that is constantly used by food industry because of their functional properties as well as their nutritional value. Soy protein has become popular among the usable protein resources because of its various functional properties such as foaming, gelling, emulsifying and water holding capacities. However, certain drawbacks of soy protein like limited solubility especially in acidic environment, emerge the need for modification for further use in broader va...
Citation Formats
E. Şahin, “Utilization of wheat bran fiber in crackers,” M.S. - Master of Science, Middle East Technical University, 2011.