Buğday Ununa Ozon Gazı Uygulamasının Un ve Ekmek Kalitesine Etkisi

Bu araştırmada, farklı buğday çeşitlerine ait unlara uygulanan ozon gazının, un, hamur ve ekmek özellikleri üzerineetkisi araştırılmıştır. Bu amaçla, öğütmeyi takiben iki farklı buğday çeşidine (Bezostaya-1 ve Gerek-79) ait unlaraşahide karşılık ozon jeneratörü yardımıyla 0,4 g/h debi ile ozon gazı uygulanmıştır. Un örneklerinde ozonlamanınyapıldığı gün ve 21 günlük dinlendirme sonrasında fiziksel, kimyasal, teknolojik, reolojik ve mikrobiyolojik analizler ileekmek denemeleri gerçekleştirilmiştir. Ozon uygulaması un örneklerinin sarılık değerini 9.17’den 8.37’e düşürmüştür.21 gün dinlendirme ve ozon uygulaması sinerjistik etki göstererek unların parlaklık değerini daha fazla artıp, sarılıkdeğerinin daha fazla düşmesine neden olmuştur. Ozon uygulaması buğday unlarının kül, protein, glüten, glütenindeks, düşme sayısı, fenolik madde miktarı ve antioksidan aktivite değerlerinde önemli (p0.05) azalma gerçekleşmiştir. Genel olarak,21 günlük dinlendirme ve ozon uygulaması farinograf ve ekstensografta hamur reolojik özellikleri üzerinde olumluetkide bulunmuştur. Tahmin edildiği gibi Bezostaya-1 buğday unları, Gerek-79 buğday unlarından daha üstün ekmeközellikleri vermiştir. Ozonlama ekmek simetrisi ve gözenek yapısını düzeltmiş, ekmek içi sertliğini önemli düzeydedüşürmüştür. Öğütme sonrası ozon gazı uygulanan unların, 21 gün dinlendirilmiş unlara yakın kalitede un, hamur veekmek özellikleri verdiği tespit edilmiştir.

Effect of Ozone Gas Treatment of Wheat Flours on Flour and Bread Quality

In this study, ozone gas was applied on the flours of different wheat varieties, and the effects of ozone on flour, dough and bread properties were investigated. For this purpose, ozone gas was applied just after milling at the flow rate of 0,4 g/h on flours of two different wheat varieties (Bezostaya-1 and Gerek-79). In flour samples, physical, chemical, technological, rheological and microbiological analysis with breadmaking experiments were conducted on the day of ozonation and after 21 days of resting time. Ozone application reduced the yellowness value of flour samples from 9.17 to 8.37. The 21-day resting time with ozone application showed synergistic effect on lightness and yellowness values of the flour samples. Ozone application did not cause significant (p>0.05) difference on ash, protein, gluten, gluten index, falling number, phenolic content and antioxidant activity values of wheat flour. During 21-day resting time, falling number values of the flour increased from 305.25 to 330.25 second, and amylolytic activity decreased. The amount of phytic acid in flour decreased from 365.35 mg / 100 g to 302.48 mg / 100 g by ozone application. 21- day resting time was also significantly (p

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