Pentozanların Hamur ve Ekmek Nitelikleri Üzerine Etkileri

Pentozanlar buğday tanesinde miktar olarak az ancak işlevsel özellikleri açısından önemli olan nişasta dışı polisakkaritlerdendir. Pentozanlar hem jelleşme yetenekleri (oksidatif jeletinizasyon) hem de yüksek oranda su bağlama kapasiteleri nedeniyle, hamurun reolojik özellikleri ve ekmek kalitesi üzerinde etkilidirler. Özellikle ksilanaz ve pentozanaz aktivitesine sahip enzimler ile birlikte kullanıldıkları zaman, ekmek hacmi ve ekmek içi yapısı üzerinde iyileşme sağlarlar. Ayrıca nişastanın retrogradsyonunu geciktirerek ekmeğin bayatlama hızını yavaşlatırlar.

Anahtar Kelimeler:

Pentozanlar, hamur, ekmek

Effects of Pentosans on Dough and Bread Quality (Turkish with English Abstract)

Pentosans are one of the nonstarch polysaccharides of wheat seed. Although they are the minor constituents of wheat flour, but they have important functional properties.Pentosans influence dough and bread quality not only because of their gel-forming ability (oxidative gelation) but also because of their high water holding capacity. Especially when they are used with enzymes which have xylanase and pentosanase activity, they improve bread volume and bread crumb structure. Beside these by retarding the retrogradation of starch, they decrease the staling rate of bread.

Keywords:

Pentosans, dough, bread ,

PDF

___

Altan A. 1986. Tahıl İflleme Teknolojisi. Çukurova Üniversitesi, Ziraat Fakültesi Yayınları, Ofset Atölyesi, 107s. Adana.
Meuser F, Suckow P. 1986. Non starch polysaccharides. In Chemistry and Physics of Baking, JMV. Frazier and T Gal- liard. (eds), pp. 42-61, The Royal Society of Chemistry.
Lineback DR, Rasper VF, 1988. Wheat carbohydrates. In Wheat:Chemistry and Technology, Y Pomeranz (ed), pp. 277- 373, American Association of Cereal Chemists, Inc., USA.
Eliasson AC. Larsson K. 1993. Cereals In Bread Making. Marcel Dekker, Inc., 376s. USA.
Jeleca SL, Hlynka I. 1971. Water-binding capacity of wheat flour crude pentosans and their relation to mixing characte- ristics of dough. Cereal Chemistry. 48 : 211.
Kim SK, D’Appolonia BL. 1977. Bread staling studies. III. Effect of pentosans on dough, bread, and bread staling rate. Cereal. Chemistryt. 54 (2) : 225-229.
El-Wakeil FA, Abdel-Ahker M, Awad AA, Morad MM. 1975. Wheat proteins and Pentosans, their isolation and their ef- fect on the rheological properties of dough and bread. I. Identification of wheat flour pentosans and their effect on do- ugh rheology. Deutsche-Lebensmittel-Rundschau; 71 (9) : 317-320.
Michniewicz J, Biliaderis CG, Bushuk W. 1991. Effect of added pentosans on some physical and technological charac- teristics of dough and gluten. Cereal. Chemistry. 68 (3) : 252-258.
Denli E. 1999. Buğday ve çavdardan elde edilen pentozan katkısının ekmeğin bazı özelliklerine etkisi. Ankara Üniver- sitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, 131 s, Ankara.
Hoseney RC, Faubion JM. 1981. A Mechanism for the oxidative gelation of wheat flour water-soluble pentosans. Cere- al Chemistry. 58 (5) : 421-424.
Durham RK. 1925. Effect of Hydrogen peroxide on relative viscosity measurements of wheat and flour suspensions. Ce- real Chemistry, 2:297.
Baker JC, Parker HK, Mize MD. 1943. The pentosans of wheat flour. Cereal Chemistry, 20 : 267.
Yeh YF, Hoseney RC, Lineback R. 1980. Changes in wheat flour pentosans as a result of dough mixing and oxidation. Cereal Chemistry. 57 (2) : 144 -148.
Yin Y, Walker CE. 1992. Pentosans from gluten-washing wastewater: isolation, characterisations and role in baking, Ce- real Chemistry, 69 (6) : 592-596.
Patil SK, Tsen CC, Lineback DR. 1975. Water-soluble pentosans of wheat flour. II Characterization of pentosans and glycoproteins from wheat flour and dough mixed under various conditions. Cereal Chemistry, 52 : 57-69.
Hoseney RC, Finney KF, Shogren MD, Pomeranz Y. 1969. Functional (breadmaking) and biochemical properties of wheat flour components. II. role of water solubles Cereal Chemistry, 46 : 117-125.
Izydorczyk MS, Biliaderis CG, Bushuk W. 1991. Comparison of the structure and composition of water-soluble pento- sans from different wheat varieties. Cereal Chemistry, 68 (2) : 139-144.
Izydorczyk MS, Biliaderis CG. 1992. Influence of structure on the physicochemical properties of wheat arabinoxylan. Carbohydrate Polymers 17 : 237-247.
Kim SK. D’Appolonia BL. 1977. Effect of pentosans on the retrogradation of wheat starch gels. Cereal Chemistry, 54 : 150-160.
Wang L, Miller RA, Hoseney RC. 1998. Effects of (1–3)(1–4)-β-D-glucans of wheat flour on breadmaking. Cereal Che- mistry. 75 (5) : 629-633.
Michniewicz J, Biliaderis CG, Bushuk W. 1992. Effect of added pentosans on some properties of wheat bread. Food Chemistry, 43 ; 251-257.
Jeleca SL, Hlynka I. 1972. Effect of wheat-flour pentosans in dough, gluten, and bread. Cereal Chemistry. 49:489.
Hoseney RC. 1983. Principles of Cereal Science and Technology. American Association of Cereal Chemists, Inc., 327s, USA.
Kulp K, Bechtel WG. 1963. Effect of water-insoluble pentosan fraction of wheat endosperm on the quality of white bre- ad. Cereal Chem 40 : 493
Kulp K, Bechtel WG. 1963. The effect of tailings of wheat flour and its subfractions on the quality of bread. Cereal Chem 40 : 665.
Krishnarau L, Hoseney RC. 1994. Enymes icrease loaf volume of bread supplemented with starch tailings and insolub- le pentosans. Journal of Food Science, 59 (6) : 1251-1254.
Jankiewicz M, Michniewicz J. 1987. The Effect of soluble pentosans isolated from rye grain on staling of bread. Food Chemistry, 25 (4) : 241-249.