Publications by authors named "Buket Cetiner"
Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-β-glucan flat bread (bazlama) with a relatively lower GI.
View Article and Find Full Text PDFThe main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), red (Element 22), purple (EF 22 and Purple 8), and blue (Blue 10) colored wheats were used in the study. The whole wheat flours of Blue 10 and Purple 8 had higher farinograph stability, lower softening degree, and higher quality numbers indicating that they had better rheological properties.
View Article and Find Full Text PDFArticle Synopsis
- Intermediate wheatgrass (IWG) is introduced as a sustainable and nutrient-rich ingredient for breadmaking, with the study focusing on its effects when mixed with traditional wheat flour.
- The research tested bread made with varying levels of IWG flour (15%, 30%, 45%, and 60%) and compared these to conventional white bread, measuring factors such as gluten quality, bread characteristics, and nutritional properties.
- Results showed that incorporating IWG enhanced gluten content, improved phenolic and antioxidant levels, and produced bread with better volume and lower firmness, highlighting IWG's potential as a healthy, innovative ingredient in baking.