Hatice PEKMEZ

Pide Ekmeği (Gaziantep pidesi) Yapımında Kullanılan Unun Özellikleri

Türkiye'deki bölgesel pide ekmeklerinden biri olan Gaziantep pidesinin, 2017 yılında coğrafi işaret tescil belgesi alınmıştır. Gaziantep pidesinin kalitesi, unun özellikleri ile doğrudan ilintilidir. Bu çalışmada,%0,550 ve%0,650 kül (k.m.) içeren ekmeklik unlarının fiziko-kimyasal ve flourgraf özellikleri incelenmiştir. Sonuçlar, her iki örneğin nem içeriğinin birbirinden önemli ölçüde farklı olmadığını ve%14,5'lik üst sınırın altında olduğunu göstermiştir.%0,550 ve%0,650 kül (k.m.) içeren unların sedimantasyon değerleri iyi, 25-36 ml arasında, bulunmuştur. Her iki unun yaş glüten içeriği%20-27 arasında, orta, olarak belirlenmiştir. Un numuneleri için düşme sayısı değerleri, normal değerlerden daha yüksektir. Her iki un çeşidi için uzayabilirlik değerleri, normal değerlerdedir. Her iki örnek için uzama değerlerine karşı direnç, düşük olmasına rağmen bu değerler, birbirinden oldukça farklıdır.%0,550 kül oranına sahip unun enerji değeri normal değerde olup,%0,650 kül miktarına sahip unun enerji değeri ise düşüktür.%0,550 ve%0,650 kül (k.m.) içeren un tiplerinin fiziko-kimyasal ve flourgraf özellikleri, paçal yoluyla veya α-amilazın eklenmesiyle geliştirilebilir.

Properties of Flour used in Flat Bread (Gaziantep pita) Production

Gaziantep pita, one of the regional flat breads in Turkey, had the geographical sign registrationcertificate in 2017. Gaziantep pita quality is directly related to flour properties. In present study,physico-chemical and flourgraph properties of bread flour containing 0.550% and 0.650% ashcontent (db.) were investigated. Results showed that the moisture contents of both samples werenot significantly different from each other and were under upper limit of 14.5%. Sedimentationvalues for 0.550% and 0.650% ash content (db.) of flours were found good, between 25-36 mL.Wet gluten contents of both flours were determined as medium, between 20-27%. The fallingnumber values for the samples were higher than normal values. The extensibility values were innormal values for both flour samples. The resistance to extension values for both samples werelow, although these values were significantly different from each other. Energy value of 0.550%ash content (db.) of bread flour was in normal value, while energy value of 0.650% ash content(db.) of flour was low. Physico-chemical and flourgraph properties of 0.550% and 0.650% ashcontent (db.) of flours could be improved by blending or adding α-amylase.

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