Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol.11, no.4, pp.2823-2835, 2021 (Peer-Reviewed Journal)
Scolymus hispanicus L. (Şevketi Bostan) is a wild plant that grows in the Marmara, Aegean and Mediterranean regions and is consumed as a vegetable especially in the Aegean region. In addition, it is used in traditional medicine and the pharmaceutical industry. In this study, the effects of S. hispanicus L. flour (SHU) addition (5%, 10%, 20%, 30% and 40%) on wheat flour quality and rheological properties of cracker dough were determined. Farinograph and extensograph methods were used to evaluate the dough properties. In addition, the physicochemical (gluten, sedimentation value, falling number values) characteristics of wheat flour and some chemical properties (moisture, ash, protein, fat contents) of BU and SHU were determined. The SHU supplementation was determined to increase the protein and ash content and decrease the fat content of the dough. According to the farinograph analysis results, the SHU supplementation significantly affected the water absorption and development time of the dough and decreased the softening degree at 10 minutes. In the extensograph values, an increase in the maximum resistance, and a decrease in the extensibility ability and energy value were observed. It was seen that different SHU additive ratios had a hardening effect on the consistency during the preparation of the dough and increased the dough resistance. The use of SHU flour in flour formulation is favorable in terms of flour and dough quality. For this reason, SHU flour can be used as a functional food additive that improves dough properties, especially in the production of cereal products.
Scolymus hispanicus L. (Şevketi Bostan) is a wild plant that grows in the Marmara, Aegean and Mediterranean
regions and is consumed as a vegetable especially in the Aegean region. In addition, it is used in traditional medicine and
the pharmaceutical industry. In this study, the effects of S. hispanicus L. flour (SHU) addition (5%, 10%, 20%, 30% and
40%) on wheat flour quality and rheological properties of cracker dough were determined. Farinograph and extensograph
methods were used to evaluate the dough properties. In addition, the physicochemical (gluten, sedimentation value, falling
number values) characteristics of wheat flour and some chemical properties (moisture, ash, protein, fat contents) of BU and
SHU were determined. The SHU supplementation was determined to increase the protein and ash content and decrease the
fat content of the dough. According to the farinograph analysis results, the SHU supplementation significantly affected the
water absorption and development time of the dough and decreased the softening degree at 10 minutes. In the extensograph
values, an increase in the maximum resistance, and a decrease in the extensibility ability and energy value were observed. It
was seen that different SHU additive ratios had a hardening effect on the consistency during the preparation of the dough
and increased the dough resistance. The use of SHU flour in flour formulation is favorable in terms of flour and dough
quality. For this reason, SHU flour can be used as a functional food additive that improves dough properties, especially in
the production of cereal products.