Impact of Aronia melanocarpa juice substitution on the rheological properties of wheat flour
6th International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2025) , Ankara, Türkiye, 25 - 27 Haziran 2025, ss.37, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: Ankara
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.37
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
Aronia melanocarpa is a rich source of polyphenols, particularly anthocyanins, flavonoids, and procyanidins, known for their potent antioxidant and health-promoting properties. The incorporation of Aronia melanocarpa juice (AMJ) into bread dough presents a novel strategy to improve its nutritional content. However, its influence on dough rheology has not been fully clarified. Therefore, this study aimed to investigate the effects of substituting water with 0% (control), 50% (50-AMJ), and 100% (100-AMJ) AMJ on dough rheology using farinograph, SMS/Kieffer dough and gluten extensibility, and SMS/ChenHoseney stickiness analyses. Farinograph results revealed significant increases (P < 0.05) in water absorption, rising from 63.80% in the control to 65.60% and 68.70% in 50-AMJ and 100-AMJ, respectively. Dough stability decreased markedly, from 10.0 min (control) to 7.7 min (50-AMJ) and 1.2 min (100-AMJ), while softening values increased from 1.0 BU to 4.00 and 47.02 BU. The SMS/Kieffer analysis showed dose-dependent increases in maximum resistance (Rmax) and area (A), with Rmax values of 25.11, 30.80, and 72.47 g, and A values of 356.66, 548.66, and 751.00 gxmm for control, 50-AMJ, and 100-AMJ, respectively. Extensibility (Ext) decreased with increasing AMJ ratio. While dough stickiness and strength were similar between control and 50-AMJ, notable increases were observed at 100-AMJ. Overall, partial substitution of water with AMJ (up to 50%) can enrich bread dough with bioactive compounds without adversely affecting its rheological behavior and may support the development of functional bakery products.