In this study, the effect of germinated wheat flour on the quality of tırnaklı bread and pan bread was investigated. Tırnaklı bread is a flat bread specific to the Şanlıurfa region and pan bread is a bread that raises with expanded volume. In this research, Dariel bread wheat variety was used. The standard wheat flour commonly used in bread was replaced by flour from germinated milled wheat at 20, 40, 60, 80, and 100% incorporation ratios. Within the scope of the study, 1000 kernel weight, test weight and falling number analysis were made in germinated wheat. Analysis was performed on tırnaklı and the pan breads. Results indicated that there was a decrease on values of 1000 kernel weight, test weight and the falling number at germinated wheat flour. Most sensory features decreased in quality when germinated wheat flour was used, with the exception of bread softness and taste-aroma in tırnaklı breads, and crumb color and taste-aroma in the pan breads. However, this effect was more limited in tırnaklı bread than other pan breads.
|Journal Section||RESEARCH ARTICLE|
: February 11, 2020
|APA||Ünsal, A , Atlı, A , Köten, M . (2020). Çimlendirilmiş Buğday Unundan Yapılan Tırnaklı (Düz Ekmek) ve Tava Ekmek Kalitesi Üzerine Bir Araştırma . Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi , 23 (5) , 1209-1215 . DOI: 10.18016/ksutarimdoga.vi.687817|