Sule KESKİN, Secil TURKSOY, Hazim OZKAYA

Zedelenmiş Nişastanın Buğday Ununun Fizikokimyasal Özelliklerine ve Ekmek Yapma Potansiyeline Etkisi

Bu çalışmanın amacı zedelenmiş nişasta miktarının buğday ununun fizikokimyasal özelliklerine ve ekmek yapma potansiyeline etkisini araştırmaktır. Bu amaçla sert (HRW) ve yumuşak (SWW) buğday çeşitleri tavlandıktan sonra ve tavlanmadan öğütülmüştür. Zedelenmiş nişasta miktarını artırmak için değirmenin vals aralıkları daraltılmış, örnekler bu valslerden 3 kez (RM3) ve 5 kez (RM5) geçirilmiştir. Elde edilen unların zedelenmiş nişasta miktarları, bazı kimyasal ve fizikokimyasal özellikleri ile ekmek özellikleri araştırılmıştır. HRW çeşidinin ve tavlanmadan öğütülen unların zedelenmiş nişasta miktarları diğer örneklere göre daha yüksek çıkmıştır. Düşme sayısı zedelenmiş nişasta miktarı arttıkça düşmüştür. Farinogram özellikleri artan zedelenmiş nişasta miktarından olumsuz yönde etkilenmiştir. Zedelenmiş nişasta miktarının artışıyla ekmek hacmi ve spesifik hacim değerleri artarken, ekmek içi yapısı ve Dallmann değerleri düşmüştür. Tavlanmış öneklerden yapılan ekmeklerin tavlanmamış örneklerden yapılanlara göre daha iyi olduğu görülmüştür. Penetrometre değeri üzerine öğütme uygulamasının etkisi SWW çeşidinin tavlanmış örneklerinde, HRW çeşidinin ise tavlanmamış örneklerinde önemli düzeyde bulunmuştur.

Effects of Damaged Starch on Physicochemical Properties of Wheat Flour and its Bread Making Potential

The study was aimed to determine the effects of damaged starch on physicochemical properties of wheat flour and bread making potential. Hard (HRW) and soft wheat (SWW) varieties were either milled after tempering or milled without tempering. Wheat samples were remilled three (RM3) and five (RM5) times with decreasing roll gaps in order to increase the level of damaged starch and physical, chemical and physicochemical properties of flour and quality attributes of bread samples were investigated. The damaged starch content of HRW and non-tempered flour was higher in comparison with other samples. The falling number decreased as the content of damaged starch increased. Farinogram characteristics were negatively affected by increasing damaged starch content. Increasing levels of damaged starch increased bread volume and specific volume but decreased crumb grain and Dallmann value. It was shown that bread made from tempered flour had better than that from non-tempered wheat. The penetrometer value was significantly affected by milling treatments in the tempered samples of SWW and non-tempered samples of HRW.

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