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Değişik oranlarda Prejelatinize Buğday Unu Kullanımının Katkısız Pidelik Unların Kimyasal, Teknolojik ve Reolojik Özelliklerine Etkisi

Year 2023, Volume: 19 Issue: 1, 1 - 7, 30.06.2023

Halef Dizlek

Abstract

Prejelatinize buğday unu (PRJBU) genetik olarak modifiye edilmemiş, doğal ve nispeten yeni bir fırıncılık ürünüdür. Bu çalışmada, farklı düzeylerde (%0 [kontrol], %2.5, %5, %10 ve %100) PRJBU kullanımının katkısız pidelik buğday ununun (PBU) ekmeklik kalitesine etkisi araştırılmıştır. Kontrol örneğine ve hazırlanan PRJBU+PBU karışımlarına ekmekçilik açısından önem arz eden kimyasal, teknolojik ve reolojik testler uygulanmıştır. PRJBU’nun PBU’ya takviye edilmesi ile unun su absorbsiyonunun artması konusunda kayda değer gelişmeler elde edilmiştir. PRJBU ilavesinin PBU’nun niteliklerini belirgin bir biçimde etkilediği, hamur özelliklerini modifiye ettiği, ilgili hamur formülü ve ekmek yapım tekniği göz önünde bulundurularak uygun düzeyde kullanıldığı takdirde PRJBU’nun hamur ve ekmek özellikleri üzerinde etkili bir bileşen olduğu kanısına varılmıştır. Üretim marjının arttırılması ve birim maliyetinin düşürülmesi kaydıyla PRJBU, günümüzde artan ekmek fiyatını düşürme potansiyeli çok yüksek olan doğal bir bileşen olarak ekmekçilik sektöründe yer alabilir.

Keywords

Prejelatinize buğday unu pidelik un su absorpsiyonu hamur teknolojik özellikler reolojik özellikler

Supporting Institution

-

Project Number

-

Thanks

Analizlerin yapılmasında laboratuvar olanaklarını tahsis eden Sunar Özlem Un Fabrikası (Osmaniye)’na teşekkür ederim.

References

  • [1] Gül, H., Özer, M.S., Dizlek, H., Improvement of the wheat and corn bran bread quality by using glucose oxidase and hexose oxidas, Journal of Food Quality, 32(2), 209-223, 2009.
  • [2] Alsaiqali, A., Dizlek, H., Özer, M.S., Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids, Preprint (Research Square), doi:10.21203/rs.3.rs-1497734/v1, PPR:PPR47780, 2022.
  • [3] Özerdem, G., Ekmeklik unlara prejelatinize buğday unu ilavesinin hamur ve ekmek kalitesi üzerine etkisinin incelenmesi, Mersin Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Mersin, 2018.
  • [4] Biçer, P., Su tutma kapasitesine etki eden bazı ticari ürünlerin hamur reolojisi ve ekmek özellikleri üzerine etkilerinin incelenmesi, Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Tekirdağ, 2011.
  • [5] Purhagen, J.K., Sjöö, M.E., Eliasson, A.C., The use of normal and heat-treated barley flour and waxy barley starch as antistaling agents in laboratory and industrial baking processes, Journal of Food Engineering, 104, 414-421, 2011.
  • [6] Purhagen, J.K., Sjöö, M.E., Eliasson, A.C., The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread, European Food Research and Technology, 235, 265-276, 2012.
  • [7] Dizlek, H., Gül, H., Required criteria for the definition of bread attributes I, Miller, 16, 56-65, 2009.
  • [8] Alavi, S., Chen, K.H., Rizvi, S., Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch, Journal of Agricultural and Food Chemistry, 50, 6740-6745, 2002.
  • [9] AACCI, International Approved Methods of the American Association of Cereal Chemists (11th Edition), Method 08-01.01, Method 38-12.02, Method 44-19.01, Method 46-12.01, Method 54-10.01, Method 54-21.02, Method 54-30.02, Method 56-60.01, Method 56-81.04, The Association: St. Paul, MN, USA, 2010.
  • [10] Greenaway, W.T., Neustadt, M.H., Zeleny, L., Communication to the editor: A test for stink bug damage in wheat, Cereal Chemistry, 42, 577-579, 1965.
  • [11] Dizlek, H., Islamoglu, M., Effects of sunn pest (Eurygaster maura L. Heteroptera; Scutelleridae) sucking number on physical and physicochemical characteristics of wheat varieties, Journal of Applied Botany and Food Quality, 88, 10-15, 2015.
  • [12] Huen, J., Börsmann, J., Matullat, I., Böhm, L., Stukenborg, F., Heitmann, M., Zannini, E., Arendt, E.K., Wheat flour quality evaluation from the 'Baker's perspective: Comparative assessment of 18 analytical methods, European Food Research and Technology, 244(3), 535-545, 2018.
  • [13] Wang, K., Dupuis, B., Fu, B.X., Gluten aggregation behavior in high-shear- based GlutoPeak test: Impact of flour water absorption and strength, Cereal Chemistry, 94(5), 909-915, 2017.
  • [14] Dizlek, H., Özer, M.S., Effects of sunn pest (Eurygaster integriceps) damage ratios on rheological characteristics of wheat flour, Quality Assurance and Safety of Crops and Foods, 9(1), 47-54, 2017.
  • [15] Hamer, R.J., Hoseney, R.C., Interactions, the keys to cereal quality, ISBN 0-913250-99-6, AACC, St Paul, MN, USA, 1998.
  • [16] Sluimer, P., Principle of bread making, functionality of raw material and process steps, ISBN 1-891127-45-4, AACC, St Paul, MN, USA, 2005.

The Effect of Using Pregelatinized Wheat Flour at Different Levels on Chemical, Technological and Rheological Characteristics of Pita Flours without Additives

Year 2023, Volume: 19 Issue: 1, 1 - 7, 30.06.2023

Halef Dizlek

Abstract

Pregelatinized wheat flour (PRJBU) is a natural and relatively new bakery ingredient that has not been genetically modified. In this study, the effect of PRJBU use at different levels (0%, 2.5%, 5%, 10%, and 100%) on the bread quality of additive-free pita wheat flour (PBU) was investigated. Chemical, technological and rheological tests which are important for bakery were applied to the control sample and the prepared PRJBU+PBU mixtures. Significant improvements have been achieved in increasing water absorption of flour by supplementing PRJBU into PBU. It has been concluded that the addition of PRJBU significantly affects the qualities of PBU, modifies the dough properties, and is an effective ingredient on the dough and bread properties if used at the appropriate level, considering the relevant dough formula and bread making technique. Provided that the production margin is increased, and the unit cost is reduced, PRJBU can be included in the bakery sector as a natural ingredient that has a very high potential to reduce the increasing price of bread today.

Keywords

Pregelatinized wheat flour pita flour water absorption dough technological properties rheological properties

Project Number

-

References

  • [1] Gül, H., Özer, M.S., Dizlek, H., Improvement of the wheat and corn bran bread quality by using glucose oxidase and hexose oxidas, Journal of Food Quality, 32(2), 209-223, 2009.
  • [2] Alsaiqali, A., Dizlek, H., Özer, M.S., Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids, Preprint (Research Square), doi:10.21203/rs.3.rs-1497734/v1, PPR:PPR47780, 2022.
  • [3] Özerdem, G., Ekmeklik unlara prejelatinize buğday unu ilavesinin hamur ve ekmek kalitesi üzerine etkisinin incelenmesi, Mersin Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Mersin, 2018.
  • [4] Biçer, P., Su tutma kapasitesine etki eden bazı ticari ürünlerin hamur reolojisi ve ekmek özellikleri üzerine etkilerinin incelenmesi, Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Tekirdağ, 2011.
  • [5] Purhagen, J.K., Sjöö, M.E., Eliasson, A.C., The use of normal and heat-treated barley flour and waxy barley starch as antistaling agents in laboratory and industrial baking processes, Journal of Food Engineering, 104, 414-421, 2011.
  • [6] Purhagen, J.K., Sjöö, M.E., Eliasson, A.C., The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread, European Food Research and Technology, 235, 265-276, 2012.
  • [7] Dizlek, H., Gül, H., Required criteria for the definition of bread attributes I, Miller, 16, 56-65, 2009.
  • [8] Alavi, S., Chen, K.H., Rizvi, S., Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch, Journal of Agricultural and Food Chemistry, 50, 6740-6745, 2002.
  • [9] AACCI, International Approved Methods of the American Association of Cereal Chemists (11th Edition), Method 08-01.01, Method 38-12.02, Method 44-19.01, Method 46-12.01, Method 54-10.01, Method 54-21.02, Method 54-30.02, Method 56-60.01, Method 56-81.04, The Association: St. Paul, MN, USA, 2010.
  • [10] Greenaway, W.T., Neustadt, M.H., Zeleny, L., Communication to the editor: A test for stink bug damage in wheat, Cereal Chemistry, 42, 577-579, 1965.
  • [11] Dizlek, H., Islamoglu, M., Effects of sunn pest (Eurygaster maura L. Heteroptera; Scutelleridae) sucking number on physical and physicochemical characteristics of wheat varieties, Journal of Applied Botany and Food Quality, 88, 10-15, 2015.
  • [12] Huen, J., Börsmann, J., Matullat, I., Böhm, L., Stukenborg, F., Heitmann, M., Zannini, E., Arendt, E.K., Wheat flour quality evaluation from the 'Baker's perspective: Comparative assessment of 18 analytical methods, European Food Research and Technology, 244(3), 535-545, 2018.
  • [13] Wang, K., Dupuis, B., Fu, B.X., Gluten aggregation behavior in high-shear- based GlutoPeak test: Impact of flour water absorption and strength, Cereal Chemistry, 94(5), 909-915, 2017.
  • [14] Dizlek, H., Özer, M.S., Effects of sunn pest (Eurygaster integriceps) damage ratios on rheological characteristics of wheat flour, Quality Assurance and Safety of Crops and Foods, 9(1), 47-54, 2017.
  • [15] Hamer, R.J., Hoseney, R.C., Interactions, the keys to cereal quality, ISBN 0-913250-99-6, AACC, St Paul, MN, USA, 1998.
  • [16] Sluimer, P., Principle of bread making, functionality of raw material and process steps, ISBN 1-891127-45-4, AACC, St Paul, MN, USA, 2005.
There are 16 citations in total.

Details

Primary Language Turkish
Subjects Agricultural Engineering
Journal Section Articles
Authors

Halef Dizlek 0000-0001-5873-5462

Project Number -
Publication Date June 30, 2023
Submission Date November 29, 2022
Published in Issue Year 2023 Volume: 19 Issue: 1

Cite

APA Dizlek, H. (2023). Değişik oranlarda Prejelatinize Buğday Unu Kullanımının Katkısız Pidelik Unların Kimyasal, Teknolojik ve Reolojik Özelliklerine Etkisi. Electronic Letters on Science and Engineering, 19(1), 1-7.
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