Quality and Antioxidant Activity of Bread Fortified With Flaxseed
| dc.authorid | Meral, Raciye/0000-0001-9893-7325 | |
| dc.authorid | Dogan, Ismail Sait/0000-0003-3665-7357 | |
| dc.authorscopusid | 24587307100 | |
| dc.authorscopusid | 7004266351 | |
| dc.authorwosid | Meral, Raciye/Hji-6094-2023 | |
| dc.contributor.author | Meral, R. | |
| dc.contributor.author | Dogan, I. Sait | |
| dc.date.accessioned | 2025-05-10T17:47:46Z | |
| dc.date.available | 2025-05-10T17:47:46Z | |
| dc.date.issued | 2013 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Meral, R.; Dogan, I. Sait] Yuzuncu Yil Univ, Fac Engn Architecture, Dept Food Engn, TR-65080 Van, Turkey | en_US |
| dc.description | Meral, Raciye/0000-0001-9893-7325; Dogan, Ismail Sait/0000-0003-3665-7357 | en_US |
| dc.description.abstract | The objective of this study was to determine the effects of flaxseed on the rheological and bread-making properties and antioxidant activity of bread. Wheat flour was replaced with flaxseed at the level of 2, 4, and 8%. The water absorption, dough development time, stability and mixing tolerance index of the dough did not significantly change with the addition of flaxseed. The test baking results showed that the addition of %2 flaxseed yielded the highest loaf volume. The incorporation of flaxseed increased the antioxidant properties of the bread when compared to the control bread. | en_US |
| dc.description.sponsorship | Yuzuncu Yil University [2008-FBE-D015] | en_US |
| dc.description.sponsorship | This project was financed by the Scientific Research Project Chairmanship of Yuzuncu Yil University (2008-FBE-D015). | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.endpage | 56 | en_US |
| dc.identifier.issn | 1120-1770 | |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.scopus | 2-s2.0-84875136054 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 51 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/16879 | |
| dc.identifier.volume | 25 | en_US |
| dc.identifier.wos | WOS:000316617400006 | |
| dc.identifier.wosquality | Q3 | |
| dc.language.iso | en | en_US |
| dc.publisher | Chiriotti Editori | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Antioxidant Activity | en_US |
| dc.subject | Bread | en_US |
| dc.subject | Dpph | en_US |
| dc.subject | Dough Rheologhy | en_US |
| dc.subject | Flaxseed | en_US |
| dc.subject | Phenolic Compounds | en_US |
| dc.subject | Teac | en_US |
| dc.title | Quality and Antioxidant Activity of Bread Fortified With Flaxseed | en_US |
| dc.type | Article | en_US |