The Effect of Relative Replacing of Wheat Flour with Elaeagnus Flour on Qualitative Properties of Sangak Bread

Elaeagnus contains a large amount of protein, minerals, phenolic compounds and dietary fiber, and its flour can be used as a functional raw material for the production of bakery products. In the present study, the effect of replacing wheat flour with Elaeagnus flour at levels of 0, 5, 10, 15 and 20% on the physicochemical, textural and sensory properties of sangak bread was investigated. As a result of increasing the amount of Elaeagnus powder, the fiber percentage, bread moisture and a * color index significantly increased, while the percentage of bread protein and color index L * and b * had a significant decrease compared to the control. Specific volumes of breads containing Elaeagnus powder to10% had no significant difference with the control, but at higher levels the specific volume of the breads decreased. The texture of the breads was softer than the control up to 10% of Elaeagnus powder, but harder at higher levels. In terms of overall acceptance, the bread containing 10% of Elaeagnus powder had the highest score. According to the results, the sample containing 10% of Elaeagnus powder due to more fibers and less calorie and better textural and sensory features are introduced as optimal examples.