Effects of hazelnut skin, cross-linked starch, and oxidized starch on wheat flour and dough quality

DURMUŞ Y., Anıl M., Simsek S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.45, no.2, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 2
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.14919
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

Hazelnut skin is a waste product, currently utilized for animal feed, that could be used in bakery products to increase dietary fiber and phenolic content. Modified starches could be added to improve the functionality of baked products. The effects of adding hazelnut skin (5% and 10%), cross-linked starch (3% and 5%), and oxidized starch (3% and 5%) on flour quality and dough rheology were studied. Hazelnut skin significantly (p < .05) decreased peak viscosity. Cross-linked starch resulted in significantly (p < .05) higher viscosity values than oxidized starch. Gassing power, farinograph, and micro-extensograph methods were used to evaluate dough properties. Flour containing 10% of hazelnut skin had the highest farinograph stability and dough resistance to extension values. However, 10% of hazelnut skin negatively affected the gassing power of dough. The use of hazelnut skin in flour formulation was favorable in terms of flour and dough quality.