Research Article
THE EFFECT OF EXTRACTION RATE OF FLOUR AND KNEADING CONDITIONS ON THE SPECIFICATIONS OF ARABIC BREAD
Abstract
In this study aimed to investigate the effect of flour extraction rate and the kneading method on the quality of Syrian (Arabic) bread (two-layer flat bread). For this purpose, flours with 70, 75 and 80% extraction were obtained from Cham-4 bread wheat. Statistically significant differences were found between the ash, protein, fat, crude fiber, gluten, gluten index, Zeleny sedimentation, falling number and color results of flour samples. In the farinograph analysis, as the extraction rate increased, the water absorption and softening degree values of the flours increased, while the development time and stability time decreased. In the alveograph analysis applied to flours with different extraction rates, decreases were detected in all properties (pressure, extensibility, energy) depending on the increase in the extraction rate. It was found that the cold kneading method (dough with water added at a temperature of 7ºC) was better than the warm kneading method (dough with water added at a temperature of 35ºC) in all extraction rates of bread evaluated in terms of staling and sensory properties. In addition, bread made from 75% extracted flour has the highest total score in the sensory analysis.
Keywords
References
- AACC, 2010. Approved Methods of the American Association of Cereal Chemists. Approved Methods of Analysis 11th Edition, Cereals & Grains Association: St. Paul, MN, U.S.A.
- Aamodt, A., Magnus, E. M., Færgestad, E. M., 2005. Hearth Bread Characteristics: Effect of Protein Quality, Protein Content, Whole Meal Flour, DATEM, Proving Time, and Their Interactions. Cereal Chemistry Journal, 82 (3), 290-301. doi:10.1094/cc-82-0290
- Al-Saleh, A., Brennan, C.S., 2012. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples. Foods, 1 (1), 3-17. doi:10.3390/foods1010003
- Alhendi, A.S., Ahmed, Z.A., Hussein, M.S., Abed, S.A., 2021. Large Scale Industry Mill: Effect of Extraction Rate of Flour on The Dough Rheological Properties. Food Research, 5 (4), 80-85. doi: 10.26656/fr.2017.5(4).026
- Anonim, 2021. Flat Bread Market Size and Demand Industry Research Report, 2026. https://www.alliedmarketresearch.com/flatbread-market.
- Anonim, 2013. Türk Gıda Kodeksi Buğday Unu Tebliği. Tebliğ No: 2013/9, Resmi Gazete, 2 Nisan 2013 Salı, Sayı: 28606, Ankara.
- Azizi, M.H., Sayeddain, S.M., Payghambardoost, S.H., 2006. Effect of Flour Extraction Rate on Flour Composition, Dough Rheological Characteristics and Quality of Flat Bread. Journal of Agricultural Science and Technology, 8 (4), 323-330.
- Campbell, G.M., 2007. Roller Milling of Wheat. Handbook of Powder Technology, 12, 383-419. doi:10.1016/s0167-3785(07)12010-8
- Cappelli, A., Bettaccini, L., Cini, E., 2020. The Kneading Process: A Systematic Review of The Effects on Dough Rheology and Resulting Bread Characteristics, Including Improvement Strategies. Trends in Food Science & Technology, 104, 91-101. doi:10.1016/j.tifs.2020.08.008
- Cornell, H.J., Hoveling, A.W., 1998. The Milling of Wheat. In: Wheat: Chemistry and Utilization, First edition, pp. 43-78, Taylor&Francis Group, CRC Press, Boca Raton, USA.
- Coşkuner, Y., Karababa, E., Ercan, R., 1999. Düz Ekmeklerin Üretim Teknolojisi. Gıda, 24 (2), 89-97.
- Dowell, F.E., Maghirang, E.B., Pierce, R.O., Lookhart, G.L., Bean, S.R., Xie, F., Caley, M.S., Wilson, J.D., Seabourn, B.W., Ram, M.S., Park, S.H., Chung, O.K., 2008. Relationship of Bread Quality to Kernel, Flour, and Dough Properties. Cereal Chemistry Journal, 85 (1), 82-91. doi:10.1094/cchem-85-1-0082
- Fayaz, U., Dar, A.H., Kumar, N., Junaid, P.M., Shams, R., Khan, S.A., 2021. Formulations and Quality Characterization of Low Salt Flat Bread: Effects on Functionality, Rheological and Sensory Properties. Applied Food Research, 1 (1), 100005. doi:10.1016/J.AFRES.2021.100005
- Haridas Rao, P., Malini Rao, H., 1991. Effect of Incorporating Wheat Bran on The Rheological Characteristics and Breadmaking Quality of Flour. Journal of Food Science and Technology, 28 (2), 92-97.
- Hoseney, R.C., 1988. Principles of Cereal Science and Technology. American Association of Cereal Chemists (AACC), St Paul, USA, 378 pp. ISBN: 9780913250792
- Hrušková, M., Švec, I., Jirsa, O., 2006. Correlation Between Milling and Baking Parameters of Wheat Varieties. Journal of Food Engineering, 77 (3), 439-444. doi:10.1016/j.jfoodeng.2005.07.01
- ICC, 2002. Standard Methods of The International Association for Cereal Science and Technology (ICC). Printed by ICC, Vienna, Edition 2002.
- Jaekel, L.Z., Silva, C.B., Steel, C.J., Chang, Y.K., 2012. Influence of Xylanase Addition on The Characteristics of Loaf Bread Prepared with White Flour or Whole Grain Wheat Flour. Food Science and Technology, 32 (4), 844-849.
- Kent-Jones, D.W., Martin, W., 1950. The Color of Flour. Experiences with The Kent-Jones and Martin Flour Color Grader. Milling Liverpool, 115 (10), 235-240.
- Konopka, I., Fornal, L., Abramczyk, D., Rothkaehl, J., Rotkiewicz, D., 2004. Statistical Evaluation of Different Technological and Rheological Tests of Polish Wheat Varieties for Bread Volume Prediction. International Journal of Food Science and Technology, 39 (1), 11-20. doi:10.1111/j.1365-2621.2004.00741.x
- Köksel, H., Sivri, D., Özboy, Ö., Başman, A., Karacan, H.D. 2000. Hububat Laboratuvarı El Kitabı. Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları, Ankara. 105s.
- Köten, M., Ünsal, A.S., 2020. Şanlıurfa Yöresine Özgü Tırnaklı (Düz) Ekmekte Bazı Katkı Maddelerinin Kullanımının Ekmek Kalitesine Etkisi. Gıda, 45 (3), 473-484. doi:10.15237/gida.GD19137
- Köten, M., Satouf, M., Ekici, H., 2017. Suriye Ekmeği Üretimi, Üretim Hataları ve Önleme Yolları. Harran Tarım ve Gıda Bilimleri Dergisi, 21 (3), 364-375.
- Kweon, M., Slade, L., Levine, H., Gannon, D., 2014. Cookie-Versus Cracker-Baking—What’s The Difference? Flour Functionality Requirements Explored by SRC and Alveography. Critical Reviews in Food Science and Nutrition, 54 (1),115-138. doi:10.1080/10408398.2011.578469
- Kweon, M., Slade, L., Levine, H., 2011. Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheatbased Food Processes, As Well As in Wheat Breeding – A Review. Cereal Chemistry, 88 (6), 537-552. doi: 10.1094/CCHEM-07-11-0092
- Lai, C.S., Hoseney, R.C., Davis, A.B., 1989. Effect of Wheat Bran in Breadmaking. Cereal Chemistry, 66 (3), 217-219.
- Mansour, S.M., Hassun, H.F., Kassem, A.M., Rizk, I.R. S., 1988. Effect of Different Extraction Rates of Wheat Flours and Different Types of Yeast on Bread Staling. Annals of Agricultural Sciences, 33, 376-381.
- Mir, S.A., Naik, H.R., Sah, M.A., Mir, M.M, Wani, M.H., Bahat, M.A., 2014. Indian Flat Breads: A review. Food and Nutrition Sciences, 5 (6), 43696. doi:10.4236/fns.2014.56065
- Mueen-ud-Din, G., ur-Rehman, S., Anjum, F.M., Nawaz, H., Murtaza, M.A., 2010. Effect of Wheat Flour Extraction Rates on Flour Composition, Farinographic Characteristics and Sensory Perception of Sourdough Naans. International Scholarly and Scientific Research & Innovation, 4 (8), 668-674. doi:10.5281/zenodo.1057443
- Özkaya, H., Özkaya, B., 2005. Tahıl ve Ürünleri Analiz Yöntemleri. Gıda Teknolojisi Derneği Yayınları, Ankara, 152 s. ISBN:9759822903
- Pasqualone, A., 2018. Traditional Flat Breads Spread From The Fertile Crescent: Production Process and History of Baking Systems. Journal of Ethnic Foods, 5 (1), 10-19. doi:10.1016/j.jef.2018.02.002
- Ramírez-Wong, B., Walker, C.E., Ledesma-Osuna, A.I., Torres, P.I., Medina-Rodríguez, C.L., López-Ahumada, G.A., Salazar-Garcia, M.G., Ortega-Ramirez, R., Johnson, A.M., Flores, R.A., 2007. Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture. Cereal Chemistry Journal, 84 (3), 207-213. doi:10.1094/cchem-84-3-0207
- Rababah, T., Alu’datt, M., Al-Mahasneh, M., Gammoh, S., Al-Obaidy, M., Ajouly, T., Bartkute-Norküniene, V., 2019. The Effect of Different Flour Extraction Rates on Physiochemical and Rheological Characteristics. Bulgarian Journal of Agricultural Science, 25 (3), 581-588.
- Qarooni, J., Bequette, R., Deyoe, C., 1994. The Performance of U.S. Hard White Wheats: Effect of Milling Extraction on Flour, Pan Bread, Tortilla and Pita (Arabic) Bread Quality. LWT - Food Science and Technology, 27 (3), 270-277. doi:10.1006/fstl.1994.1054
- Qarooni, J., Posner, E.S., Ponte, J.G., 1993. Production of Tanoor Bread with Hard White and Other U.S. Wheats. LWT - Food Science and Technology, 26 (2), 100-106. doi:10.1006/fstl.1993.1022
- Qarooni, J., Orth, R.A., Wootton, M., 1987. A Test Baking Technique for Arabic Bread Quality. Journal of Cereal Science, 6 (1), 69-80. doi:10.1016/s0733-5210(87)80042-5
- Quail, K.J., McMaster, G.J., Wootton, M., 1991. Flat Bread Production. Food Australia, 43 (4), 155-157.
- Quail, K.J., McMaster, G. J., Tomlinson, J.D., Wootton, M., 1990. Effect of Baking Temperature/Time Conditions and Dough Thickness on Arabic Bread Quality. Journal of the Science of Food and Agriculture, 53 (4), 527-540. doi:10.1002/jsfa.2740530410
- Slade, L., Levine, H., 1994. Structure-Function Relationships of Cookie and Cracker Ingredients. In: The science of cookie and cracker production, H. Faridi (Ed.), (pp. 23-141). New York: Chapman & Hall/AVI.
- Venkateswara Rao, G., Indrani, D., Shurpalekar, S.R., 1985. Effect of Milling Methods and Extraction Rate on The Chemical, Rheological and Breadmaking Characteristics of Wheat Flours. Journal of Food Science and Technology-Mysore, 22, 38-42.
- Williams, P.C., El-Haramein, F.J., Nelson, W., Srivastava, J.P., 1988. Evaluation of Wheat Quality for The Baking of Syrian-Type Two-Layered Flat Breads. Journal of Cereal Science, 7 (2), 195-207. doi:10.1016/s0733-5210(88)80020-1
- Yang, Y., Guan, E., Zhang, T., Li, M., Bian, K., 2019. Influence of Water Addition Methods on Water Mobility Characterization and Rheological Properties of Wheat Flour Dough. Journal of Cereal Science, 89, 102791. doi:10.1016/j.jcs.2019.102791
Year 2023,
Volume: 11 Issue: 1, 349 - 359, 27.03.2023
Abstract
Bu çalışmada, un randıman oranı ve yoğurma yönteminin Suriye (Arap) ekmeğinin (iki katlı yassı ekmek) kalitesine etkisini araştırmak amaçlanmıştır. Bu amaçla Cham-4 ekmeklik buğday çeşidinden %70, 75 ve 80 randımanlı unlar elde edilmiştir. Un örneklerinin kül, protein, yağ, ham lif, gluten, gluten indeks, Zeleny sedimantasyon, düşme sayısı ve renk analiz sonuçları arasında istatistiksel olarak önemli farklılıklar bulunmuştur. Farinograf analizinde, randıman oranı arttıkça unların su absopsiyonu ve yumuşama derecesi değerleri artarken, gelişme süresi ve stabilite süresi azalmıştır. Farklı randıman oranlarına sahip unlara uygulanan alveograf analizinde, randıman oranındaki artışa bağlı olarak tüm özelliklerde (basınç, uzayabilirlik, enerji) düşüşler tespit edilmiştir. Bayatlama ve duyusal özellikler açısından değerlendirilen ekmeklerin tüm randıman oranlarında soğuk yoğurma yönteminin (7ºC sıcaklıkta su eklenmiş hamur), ılık yoğurma yöntemine (35ºC sıcaklıkta su eklenmiş hamur) göre daha iyi olduğu bulunmuştur. Ayrıca %75 randımanlı unundan yapılan ekmek duyusal analizde en yüksek toplam puana sahip olmuştur.
Keywords
References
- AACC, 2010. Approved Methods of the American Association of Cereal Chemists. Approved Methods of Analysis 11th Edition, Cereals & Grains Association: St. Paul, MN, U.S.A.
- Aamodt, A., Magnus, E. M., Færgestad, E. M., 2005. Hearth Bread Characteristics: Effect of Protein Quality, Protein Content, Whole Meal Flour, DATEM, Proving Time, and Their Interactions. Cereal Chemistry Journal, 82 (3), 290-301. doi:10.1094/cc-82-0290
- Al-Saleh, A., Brennan, C.S., 2012. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples. Foods, 1 (1), 3-17. doi:10.3390/foods1010003
- Alhendi, A.S., Ahmed, Z.A., Hussein, M.S., Abed, S.A., 2021. Large Scale Industry Mill: Effect of Extraction Rate of Flour on The Dough Rheological Properties. Food Research, 5 (4), 80-85. doi: 10.26656/fr.2017.5(4).026
- Anonim, 2021. Flat Bread Market Size and Demand Industry Research Report, 2026. https://www.alliedmarketresearch.com/flatbread-market.
- Anonim, 2013. Türk Gıda Kodeksi Buğday Unu Tebliği. Tebliğ No: 2013/9, Resmi Gazete, 2 Nisan 2013 Salı, Sayı: 28606, Ankara.
- Azizi, M.H., Sayeddain, S.M., Payghambardoost, S.H., 2006. Effect of Flour Extraction Rate on Flour Composition, Dough Rheological Characteristics and Quality of Flat Bread. Journal of Agricultural Science and Technology, 8 (4), 323-330.
- Campbell, G.M., 2007. Roller Milling of Wheat. Handbook of Powder Technology, 12, 383-419. doi:10.1016/s0167-3785(07)12010-8
- Cappelli, A., Bettaccini, L., Cini, E., 2020. The Kneading Process: A Systematic Review of The Effects on Dough Rheology and Resulting Bread Characteristics, Including Improvement Strategies. Trends in Food Science & Technology, 104, 91-101. doi:10.1016/j.tifs.2020.08.008
- Cornell, H.J., Hoveling, A.W., 1998. The Milling of Wheat. In: Wheat: Chemistry and Utilization, First edition, pp. 43-78, Taylor&Francis Group, CRC Press, Boca Raton, USA.
- Coşkuner, Y., Karababa, E., Ercan, R., 1999. Düz Ekmeklerin Üretim Teknolojisi. Gıda, 24 (2), 89-97.
- Dowell, F.E., Maghirang, E.B., Pierce, R.O., Lookhart, G.L., Bean, S.R., Xie, F., Caley, M.S., Wilson, J.D., Seabourn, B.W., Ram, M.S., Park, S.H., Chung, O.K., 2008. Relationship of Bread Quality to Kernel, Flour, and Dough Properties. Cereal Chemistry Journal, 85 (1), 82-91. doi:10.1094/cchem-85-1-0082
- Fayaz, U., Dar, A.H., Kumar, N., Junaid, P.M., Shams, R., Khan, S.A., 2021. Formulations and Quality Characterization of Low Salt Flat Bread: Effects on Functionality, Rheological and Sensory Properties. Applied Food Research, 1 (1), 100005. doi:10.1016/J.AFRES.2021.100005
- Haridas Rao, P., Malini Rao, H., 1991. Effect of Incorporating Wheat Bran on The Rheological Characteristics and Breadmaking Quality of Flour. Journal of Food Science and Technology, 28 (2), 92-97.
- Hoseney, R.C., 1988. Principles of Cereal Science and Technology. American Association of Cereal Chemists (AACC), St Paul, USA, 378 pp. ISBN: 9780913250792
- Hrušková, M., Švec, I., Jirsa, O., 2006. Correlation Between Milling and Baking Parameters of Wheat Varieties. Journal of Food Engineering, 77 (3), 439-444. doi:10.1016/j.jfoodeng.2005.07.01
- ICC, 2002. Standard Methods of The International Association for Cereal Science and Technology (ICC). Printed by ICC, Vienna, Edition 2002.
- Jaekel, L.Z., Silva, C.B., Steel, C.J., Chang, Y.K., 2012. Influence of Xylanase Addition on The Characteristics of Loaf Bread Prepared with White Flour or Whole Grain Wheat Flour. Food Science and Technology, 32 (4), 844-849.
- Kent-Jones, D.W., Martin, W., 1950. The Color of Flour. Experiences with The Kent-Jones and Martin Flour Color Grader. Milling Liverpool, 115 (10), 235-240.
- Konopka, I., Fornal, L., Abramczyk, D., Rothkaehl, J., Rotkiewicz, D., 2004. Statistical Evaluation of Different Technological and Rheological Tests of Polish Wheat Varieties for Bread Volume Prediction. International Journal of Food Science and Technology, 39 (1), 11-20. doi:10.1111/j.1365-2621.2004.00741.x
- Köksel, H., Sivri, D., Özboy, Ö., Başman, A., Karacan, H.D. 2000. Hububat Laboratuvarı El Kitabı. Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları, Ankara. 105s.
- Köten, M., Ünsal, A.S., 2020. Şanlıurfa Yöresine Özgü Tırnaklı (Düz) Ekmekte Bazı Katkı Maddelerinin Kullanımının Ekmek Kalitesine Etkisi. Gıda, 45 (3), 473-484. doi:10.15237/gida.GD19137
- Köten, M., Satouf, M., Ekici, H., 2017. Suriye Ekmeği Üretimi, Üretim Hataları ve Önleme Yolları. Harran Tarım ve Gıda Bilimleri Dergisi, 21 (3), 364-375.
- Kweon, M., Slade, L., Levine, H., Gannon, D., 2014. Cookie-Versus Cracker-Baking—What’s The Difference? Flour Functionality Requirements Explored by SRC and Alveography. Critical Reviews in Food Science and Nutrition, 54 (1),115-138. doi:10.1080/10408398.2011.578469
- Kweon, M., Slade, L., Levine, H., 2011. Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheatbased Food Processes, As Well As in Wheat Breeding – A Review. Cereal Chemistry, 88 (6), 537-552. doi: 10.1094/CCHEM-07-11-0092
- Lai, C.S., Hoseney, R.C., Davis, A.B., 1989. Effect of Wheat Bran in Breadmaking. Cereal Chemistry, 66 (3), 217-219.
- Mansour, S.M., Hassun, H.F., Kassem, A.M., Rizk, I.R. S., 1988. Effect of Different Extraction Rates of Wheat Flours and Different Types of Yeast on Bread Staling. Annals of Agricultural Sciences, 33, 376-381.
- Mir, S.A., Naik, H.R., Sah, M.A., Mir, M.M, Wani, M.H., Bahat, M.A., 2014. Indian Flat Breads: A review. Food and Nutrition Sciences, 5 (6), 43696. doi:10.4236/fns.2014.56065
- Mueen-ud-Din, G., ur-Rehman, S., Anjum, F.M., Nawaz, H., Murtaza, M.A., 2010. Effect of Wheat Flour Extraction Rates on Flour Composition, Farinographic Characteristics and Sensory Perception of Sourdough Naans. International Scholarly and Scientific Research & Innovation, 4 (8), 668-674. doi:10.5281/zenodo.1057443
- Özkaya, H., Özkaya, B., 2005. Tahıl ve Ürünleri Analiz Yöntemleri. Gıda Teknolojisi Derneği Yayınları, Ankara, 152 s. ISBN:9759822903
- Pasqualone, A., 2018. Traditional Flat Breads Spread From The Fertile Crescent: Production Process and History of Baking Systems. Journal of Ethnic Foods, 5 (1), 10-19. doi:10.1016/j.jef.2018.02.002
- Ramírez-Wong, B., Walker, C.E., Ledesma-Osuna, A.I., Torres, P.I., Medina-Rodríguez, C.L., López-Ahumada, G.A., Salazar-Garcia, M.G., Ortega-Ramirez, R., Johnson, A.M., Flores, R.A., 2007. Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture. Cereal Chemistry Journal, 84 (3), 207-213. doi:10.1094/cchem-84-3-0207
- Rababah, T., Alu’datt, M., Al-Mahasneh, M., Gammoh, S., Al-Obaidy, M., Ajouly, T., Bartkute-Norküniene, V., 2019. The Effect of Different Flour Extraction Rates on Physiochemical and Rheological Characteristics. Bulgarian Journal of Agricultural Science, 25 (3), 581-588.
- Qarooni, J., Bequette, R., Deyoe, C., 1994. The Performance of U.S. Hard White Wheats: Effect of Milling Extraction on Flour, Pan Bread, Tortilla and Pita (Arabic) Bread Quality. LWT - Food Science and Technology, 27 (3), 270-277. doi:10.1006/fstl.1994.1054
- Qarooni, J., Posner, E.S., Ponte, J.G., 1993. Production of Tanoor Bread with Hard White and Other U.S. Wheats. LWT - Food Science and Technology, 26 (2), 100-106. doi:10.1006/fstl.1993.1022
- Qarooni, J., Orth, R.A., Wootton, M., 1987. A Test Baking Technique for Arabic Bread Quality. Journal of Cereal Science, 6 (1), 69-80. doi:10.1016/s0733-5210(87)80042-5
- Quail, K.J., McMaster, G.J., Wootton, M., 1991. Flat Bread Production. Food Australia, 43 (4), 155-157.
- Quail, K.J., McMaster, G. J., Tomlinson, J.D., Wootton, M., 1990. Effect of Baking Temperature/Time Conditions and Dough Thickness on Arabic Bread Quality. Journal of the Science of Food and Agriculture, 53 (4), 527-540. doi:10.1002/jsfa.2740530410
- Slade, L., Levine, H., 1994. Structure-Function Relationships of Cookie and Cracker Ingredients. In: The science of cookie and cracker production, H. Faridi (Ed.), (pp. 23-141). New York: Chapman & Hall/AVI.
- Venkateswara Rao, G., Indrani, D., Shurpalekar, S.R., 1985. Effect of Milling Methods and Extraction Rate on The Chemical, Rheological and Breadmaking Characteristics of Wheat Flours. Journal of Food Science and Technology-Mysore, 22, 38-42.
- Williams, P.C., El-Haramein, F.J., Nelson, W., Srivastava, J.P., 1988. Evaluation of Wheat Quality for The Baking of Syrian-Type Two-Layered Flat Breads. Journal of Cereal Science, 7 (2), 195-207. doi:10.1016/s0733-5210(88)80020-1
- Yang, Y., Guan, E., Zhang, T., Li, M., Bian, K., 2019. Influence of Water Addition Methods on Water Mobility Characterization and Rheological Properties of Wheat Flour Dough. Journal of Cereal Science, 89, 102791. doi:10.1016/j.jcs.2019.102791
There are 42 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Research Articles |
| Authors | |
| Publication Date | March 27, 2023 |
| Submission Date | November 5, 2022 |
| Acceptance Date | December 8, 2022 |
| Published in Issue | Year 2023 Volume: 11 Issue: 1 |
