Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread
Cereal Chemistry, cilt.103, sa.4, ss.587-610, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 103 Sayı: 4
- Basım Tarihi: 2026
- Doi Numarası: 10.1002/cche.70080
- Dergi Adı: Cereal Chemistry
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Natural Science Collection (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Sayfa Sayıları: ss.587-610
- Anahtar Kelimeler: antioxidant activity, black garlic, flavonoids, functional bakery products, phenolic compounds, sensory analysis, texture, white garlic, whole wheat bread
- Ankara Üniversitesi Adresli: Evet
Özet
Background and Objectives: The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white bread (WB) and whole wheat bread (WWB). Findings: Garlic addition reduced bread expansion and increased firmness. In WB, specific volume decreased to 1.67 mL/g with 7% WG (−55.7%) and to 2.18 mL/g with 7% BG (−41.7%). In WWB, 7% WG increased hardness to 4253.9 g. In WB, 7% BG reduced crumb pH to 4.90 (−9.1%) and decreased lightness from 81.93 to 52.23 (−36.4%). Fiber values were higher in WWB (1.55%–1.85%) than in WB (0.11%–0.40%). At 7% WG, sensory and overall acceptability scores declined to 6.9 (−13.7%). Conclusions: The properties of bread were significantly affected by flour type, type of garlic used, and amount used. Addition of WG up to 7% increased the content of fiber and antioxidant properties.