{"title":"富含古老小麦全麦面粉的饼干的营养和物理特性","authors":"Nurel Arslan Unal, Berrin Ozkaya","doi":"10.1002/cche.10736","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background</h3>\n \n <p>The aim of the present study was to determine the increase in the nutrient and bioactive compounds of cookies obtained by using seven different ancient whole wheat flours (einkorn, emmer, spelt, old, and landrace) at the ratios of 0%, 25%, 50%, 75%, and 100%. Although ancient grains are notorious for their poor technological properties, improvements in rheological performance using refined flour might contribute to the production of new functional foods.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Cookies evaluated physical, functional, and nutritional properties were dramatically improved by increasing the whole wheat flour ratio. The cookies with %100 Köse (old wheat) had a higher breaking strength while those from %100 Kavlıca (Emmer <i>Triticum turgidum</i> ssp. <i>dicoccum)</i> had the lowest one. The cookies with %100 Kavlıca had the highest insoluble and total dietary fiber, total phenolics, antioxidant activities, Ca, K, and Zn, while the phytic acid content was the lowest among all genotypes.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Landrace and old cultivars are valuable raw materials that are gaining popularity due to their distinctive qualities and products.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>The use of ancient whole wheat flour-enriched cookies may present a novel cereal-based product with health benefits, in addition to being fit for production of foods made from whole grains.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 2","pages":"356-366"},"PeriodicalIF":2.2000,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10736","citationCount":"0","resultStr":"{\"title\":\"Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats\",\"authors\":\"Nurel Arslan Unal, Berrin Ozkaya\",\"doi\":\"10.1002/cche.10736\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background</h3>\\n \\n <p>The aim of the present study was to determine the increase in the nutrient and bioactive compounds of cookies obtained by using seven different ancient whole wheat flours (einkorn, emmer, spelt, old, and landrace) at the ratios of 0%, 25%, 50%, 75%, and 100%. Although ancient grains are notorious for their poor technological properties, improvements in rheological performance using refined flour might contribute to the production of new functional foods.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>Cookies evaluated physical, functional, and nutritional properties were dramatically improved by increasing the whole wheat flour ratio. The cookies with %100 Köse (old wheat) had a higher breaking strength while those from %100 Kavlıca (Emmer <i>Triticum turgidum</i> ssp. <i>dicoccum)</i> had the lowest one. The cookies with %100 Kavlıca had the highest insoluble and total dietary fiber, total phenolics, antioxidant activities, Ca, K, and Zn, while the phytic acid content was the lowest among all genotypes.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>Landrace and old cultivars are valuable raw materials that are gaining popularity due to their distinctive qualities and products.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>The use of ancient whole wheat flour-enriched cookies may present a novel cereal-based product with health benefits, in addition to being fit for production of foods made from whole grains.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"101 2\",\"pages\":\"356-366\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2023-11-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10736\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10736\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10736","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats
Background
The aim of the present study was to determine the increase in the nutrient and bioactive compounds of cookies obtained by using seven different ancient whole wheat flours (einkorn, emmer, spelt, old, and landrace) at the ratios of 0%, 25%, 50%, 75%, and 100%. Although ancient grains are notorious for their poor technological properties, improvements in rheological performance using refined flour might contribute to the production of new functional foods.
Findings
Cookies evaluated physical, functional, and nutritional properties were dramatically improved by increasing the whole wheat flour ratio. The cookies with %100 Köse (old wheat) had a higher breaking strength while those from %100 Kavlıca (Emmer Triticum turgidum ssp. dicoccum) had the lowest one. The cookies with %100 Kavlıca had the highest insoluble and total dietary fiber, total phenolics, antioxidant activities, Ca, K, and Zn, while the phytic acid content was the lowest among all genotypes.
Conclusions
Landrace and old cultivars are valuable raw materials that are gaining popularity due to their distinctive qualities and products.
Significance and Novelty
The use of ancient whole wheat flour-enriched cookies may present a novel cereal-based product with health benefits, in addition to being fit for production of foods made from whole grains.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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