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The Effects of Two-Step Tempering Treatment on the Physical, Chemical and Technological Properties of Flour in Bread Wheats (Triticum aestivum L.)

Year 2022, Volume: 25 Issue: 1, 181 - 190, 28.02.2022

Mustafa Kurt Halef Dizlek

https://doi.org/10.18016/ksutarimdoga.vi.878636
Cited By: 1

Abstract

In this study, the effects of two-step tempering treatment on the physical, chemical and physicochemical characteristics of bread wheat (Triticum aestivum L.) flour were investigated. Two wheat varieties (Adana-99 and Russian) with different variety properties were used in the research. Each wheat variety was subjected to four different tempering treatments. These treatments were; a. no tempering (control), b. single-step tempering for 24 h, c. single-step tempering for 48 h and d. two-step tempering for 48 h. Following the treatment procedures, flour samples obtained from wheat samples fed to the mill were subjected to chemical and technological analyses two days after the flour samples were obtained. Results indicated that the tempering treatment had a limited improvement in the physical (flour yield and color) and chemical properties of the flour. It was found that, the tempering treatment reduced the ash and protein contents of the flour samples, however it resulted in an increase in the gluten quality. Tempering treatment for 48 h among single-step tempering treatments resulted in more improved flour quality. The findings conclude that, when water added to the wheat in the tempering process in two steps results in an improved flour quality. However, further studies are needed to elucidate the mechanism.

Keywords

Bread wheat Tempering process Two-step tempering Flour characteristics Flour parity

Supporting Institution

Scientific Research Projects Unit of Osmaniye Korkut Ata University

Project Number

OKUBAP-2017-PT3-033

Thanks

This study was funded by the Scientific Research Projects Unit of Osmaniye Korkut Ata University (grant number OKUBAP-2017-PT3-033) and it is prepared from Mustafa Kurt's Master of Science thesis.

References

  • Alfin F, Çakmaklı Ü 1999. Ticari Değirmen ve Laboratuvar Tipi Bühler Değirmeninin Kümülatif Kül ve Protein Eğrileri Üzerine Bir Araştırma. Unlu Mamuller 8(4): 42-48.
  • American Association of Cereal Chemists International (AACCI). 2010. Approved Methods of Analysis, 11th Ed. The Association (AACCI), St. Paul, MN.
  • Anonim 2021. Tahıllar ve Diğer Bitkisel Ürünlerin Alan ve Üretim Miktarları. https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2020-33737
  • Buhler 2016. Wheat Conditioning Basic Guidelines. BMIN Wheat Conditioning IAOM District Meeting 2016, Buhler handbook, 30 pg.
  • Butcher J, Stenvert NL 1973. Conditioning Studies on Australian Wheats. III. The Role of the Rate of Water Penetration into the Wheat Grain. J Sci Food Agr 24(9): 1077-1084.
  • Cornell HJ, Hoveling AW 1998. Wheat: Chemistry and Utilization. Technomic Publishing Co., Inc., Lancaster, 422 pg.
  • Delcour JA, Hoseney RC 2010. Principles of Cereal Science and Technology. AACCI, St. Paul, MN, 280 pg.
  • Dıraman H, Boyacıoğlu MH, Boyacıoğlu D, Khan K 2013. Süne (Eurygaster spp) Hasarlı Buğdayların Bazı Protein Fraksiyonları ve Farinogram Değerleri Üzerine Buharla Tavlamanın Etkileri. Gıda 38(6): 359-365.
  • Dıraman H 2010. Effect of Microwaves on Technological and Rheological Properties of Suni-Bug (Eurygaster spp) Damaged and Undamaged Wheat Flour. Food Sci Technol Res 16(4): 313-318.
  • Dizlek H, Islamoglu M 2015. Effects of Sunn Pest (Eurygaster maura L. Heteroptera; Scutelleridae) Sucking Number on Physical and Physicochemical Characteristics of Wheat Varieties. J Appl Bot Food Qual 88: 10-15.
  • Dizlek H, Kurt M 2017. An Important Phenomenon in the Production of Wheat Flour: Bleaching. In: D. Kovacevic (ed.), VIII International Agriculture Symposium ‘Agrosym 2017’ 05-08 October 2017, Jahorina, Bosnia and Herzegovina.
  • Dizlek H, Ozer MS 2016a. Effects of Sunn Pest (Eurygaster integriceps) Damage Ratio on Physical, Chemical, and Technological Characteristics of Wheat. Qual Assur Saf Crop 8(1): 145-156.
  • Dizlek H, Ozer MS 2016b. The Improvement of Bread Characteristics of Sunn Pest (Eurygaster integriceps) Damaged Bread Wheat by Blending Application and Using Additives. Qual Assur Saf Crop 8(3): 427-437.
  • Dizlek H, Ozer MS 2017. Improvement of Physical, Physicochemical, and Rheological Characteristics of Sunn Pest (Eurygaster integriceps) Damaged Wheat by Blending. Qual Assur Saf Crop 9(1): 31-39.Dunn KL, Yang L,
  • Girard A, Bean S, Awika JM 2015. Interaction of Sorghum Tannins with Wheat Proteins and Effect on In Vitro Starch and Protein Digestibility in a Baked Product Matrix. J Agr Food Chem 63(4): 1234-1241.
  • Ertugay Z, Çelik İ, Elgün A, Ertugay MF 1995a. Süne (Eurygaster Spp.) Zararı Görmüş Buğday ile Görmemiş Buğdaya Farklı Tavlama Metodları Uygulamasının I. Öğütme Değeri ile Unun Bazı Kalitatif Özellikleri Üzerine Etkisi. Unlu Mamuller 4(2): 4-10.
  • Ertugay Z, Çelik İ, Elgün A, Ertugay MF 1995b. Süne (Eurygaster Spp.) Zararı Görmüş Buğday ile Görmemiş Buğdaya Farklı Tavlama Metodları Uygulamasının II. Hamurun Reolojik Özellikleri Üzerine Etkisi. Unlu Mamuller 4(3): 4-10.
  • Ertugay Z, Çelik İ, Elgün A, Ertugay MF 1995c. Süne (Eurygaster Spp.) Zararı Görmüş Buğday ile Görmemiş Buğdaya Farklı Tavlama Metodları Uygulamasının III. Ekmek Özellikleri Üzerine Etkisi. Unlu Mamuller 4(4): 10-12, 14-16.
  • Faridi H, Faubion JM 1990. Dough Rheology and Baked Product Texture. AVI book, Published by Van Nostrand Reinhold, New York, 605 pg.
  • Finney KF, Bolte LC 1985. Experimental Micromilling: Reduction of Tempering Time of Wheat 18-24 Hours to 30 Minutes. Cereal Chem 62(6): 454-458.
  • Girard AL, Teferra T, Awika JM 2019. Effects of Condensed vs Hydrolysable Tannins on Gluten Film Strength and Stability. Food Hydrocoll 89: 36-43.
  • Greenaway WT, Neustadt MH, Zeleny L 1965. A Test for Stink Bug Damage in Wheat. Cereal Chem 42(6): 577-579.
  • Hook SCW, Bone GT, Fearn T 1982. The Conditioning of Wheat: The Influence of Varying Levels of Water Addition to UK Wheats of Flour Extraction Rate, Moisture and Color. J Sci Food Agr 33(7): 645-654.
  • Ibanoglu S 2001. Influence of Tempering with Ozonated Water on the Selected Properties of Wheat Flour. J Food Eng 48(4): 345-350.
  • Kent NL 1984. Technology of Cereals. Pergamon Press, Oxford, 221 pg. Keskinoğlu R, Elgün A, Türker S 2001. Bir Un Değirmeninde Uygulanan Farklı Ilık Tavlama İşlemlerinin Öğütme Kalitesine Etkisi. Gıda 26(6): 419-427.
  • Keskinoğlu R, Elgün A, Türker S 2002. Bir Un Değirmeninde Uygulanan Farklı Ilık Tavlama İşlemlerinin Öğütme Kalitesine Etkisi, II. Topyekün Öğütme Kalitesi Kontrolünde Kümülatif Kül Kurvesinin Kullanılması. Gıda 27(2): 137-142.
  • Kinaci E, Kinaci G 2004. Quality and Yield Losses due to Sunn Pest (Hemiptera: Scutelleridae) in Different Wheat Types in Turkey. Field Crop Res 89: 187-195.
  • Kurt M, Dizlek H 2020. Ekmeklik Buğdaylara (Triticum aestivum L.) İki Aşamalı Uygulanan Tavlama İşleminin Unun Ekmeklik Özelliklerine Etkisi. EJOSAT 18: 445-453.
  • Kweon M, Martin R, Souza E 2009. Effect of Tempering Conditions on Milling Performance and Flour Functionality. Cereal Chem 86(1): 12-17.
  • MacRitchie F 2010. Concepts in Cereal Chemistry. CRC Press, Boca Raton, FL, 198 pg.
  • Moss R 1977. The Influence of Endosperm Structure, Protein Content and Grain Moisture on the Rate of Water Penetration into Wheat during Conditioning. J Food Technol 12(3): 275-283.
  • Park SH, Bean SR, Chung OK, Seib PA 2006. Levels of Protein and Protein Composition in Hard Winter Wheat Flours and the Relationship to Breadmaking. Cereal Chem 83(4): 418-423.
  • SAS Institute 1982. SAS User’s Guide to Statistical Analyses. SAS Institute, Raleigh.
  • Stenvert NL, Kingswood K 1976. An Autoradiographic Demonstration of the Penetration of Water into Wheat during Tempering. Cereal Chem 53(2): 141-149.
  • Sünter K 2003. Buğdayın Farklı Sıcaklık ve Sürelerde Tavlanmasının Unun Bazı Özellikleri Üzerine Etkisi. İstanbul Teknik Üniversitesi Gıda Mühendisliği Ana Bilim Dalı, Yüksek Lisans Tezi, 64 sy.
  • TSE 2018. Wheat. Turkish Standards Institution, TS 2974, Ankara.
  • Uluöz M 1965. Buğday, Un ve Analiz Metotları. Ege Üniversitesi Ziraat Fakültesi Ofset Tesisleri, İzmir, 91 sy.
  • Warechowska M, Markowska A, Warechowski J, Mis A, Nawrocka A 2016. Effect of Tempering Moisture of Wheat on Grinding Energy, Middlings and Flour Size Distribution, and Gluten and Dough Mixing Properties. J Cereal Sci 69: 306-312.
  • Yildirim M, Barutcular C, Koc M, Dizlek H, Hossain A, Islam MS, Toptas I, Basdemir F, Albayrak O, Akinci C, Sabagh AE 2018. Assessment of the Grain Quality of Wheat Genotypes Grown under Multiple Environments Using GGE Biplot Analysis. Fresen Environ Bull 27(7): 4830-4837.
  • Yoo J, Lamsal BP, Haque E, Faubion JM 2009. Effect of Enzymatic Tempering of Wheat Kernels on Milling and Baking Performance. Cereal Chem 86(2): 122-126.

Ekmeklik Buğdaylara (Triticum aestivum L.) İki Aşamalı Uygulanan Tavlama İşleminin Unun Fiziksel, Kimyasal ve Teknolojik Özelliklerine Etkileri

Year 2022, Volume: 25 Issue: 1, 181 - 190, 28.02.2022

Mustafa Kurt Halef Dizlek

https://doi.org/10.18016/ksutarimdoga.vi.878636
Cited By: 1

Abstract

Bu çalışmada; ekmeklik buğdaya (Triticum aestivum L.) iki aşamalı uygulanan tavlama işleminin buğday ununun fiziksel, kimyasal ve fizikokimyasal özellikleri üzerine etkileri araştırılmıştır. Araştırmada, çeşit özellikleri farklı iki buğday örneği (Adana-99 ve Rus) kullanılmıştır. Her bir buğday çeşidi tavlama ile ilgili dört ayrı muameleye tabi tutulmuştur. Bu uygulamalar; a. tavsız (kontrol), b. 24 saat süreyle tek aşamalı tavlama, c. 48 saat süreyle tek aşamalı tavlama ve d. 48 saat süreyle iki aşamalı tavlama. Söz konusu muameleler neticesinde değirmene beslenen buğday örneklerinden elde edilen un numuneleri iki gün sonra kimyasal ve teknolojik analizlere tabi tutulmuştur. Bulgular şu şekilde özetlenebilir: Tavlama muamelesi unun fiziksel (un randımanı ve renk) ve kimyasal özelliklerinde sınırlı iyileşme sağlamıştır. Yine, tavlama muamelesi un örneklerinin kül miktarında daha belirgin olmak üzere protein miktarında azalmaya, ancak gluten kalitesinde ise artışa yol açmıştır. Tek aşamalı tavlanmış örnekler arasında 48 saat süreyle tavlama un niteliklerini daha fazla geliştirmiştir. Bulgular, tavlama prosesinde buğdaya verilen su miktarının kademeli olarak iki defada verilmesinin un niteliklerini geliştirme noktasında daha iyi sonuç sağladığını ortaya koymuştur. Ancak, bu mekanizmayı aydınlatmak için daha fazla çalışmaya ihtiyaç vardır.

Keywords

Ekmeklik buğday Tavlama Prosesi İki aşamalı tavlama Un kalitesi Ağartma

Project Number

OKUBAP-2017-PT3-033

References

  • Alfin F, Çakmaklı Ü 1999. Ticari Değirmen ve Laboratuvar Tipi Bühler Değirmeninin Kümülatif Kül ve Protein Eğrileri Üzerine Bir Araştırma. Unlu Mamuller 8(4): 42-48.
  • American Association of Cereal Chemists International (AACCI). 2010. Approved Methods of Analysis, 11th Ed. The Association (AACCI), St. Paul, MN.
  • Anonim 2021. Tahıllar ve Diğer Bitkisel Ürünlerin Alan ve Üretim Miktarları. https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2020-33737
  • Buhler 2016. Wheat Conditioning Basic Guidelines. BMIN Wheat Conditioning IAOM District Meeting 2016, Buhler handbook, 30 pg.
  • Butcher J, Stenvert NL 1973. Conditioning Studies on Australian Wheats. III. The Role of the Rate of Water Penetration into the Wheat Grain. J Sci Food Agr 24(9): 1077-1084.
  • Cornell HJ, Hoveling AW 1998. Wheat: Chemistry and Utilization. Technomic Publishing Co., Inc., Lancaster, 422 pg.
  • Delcour JA, Hoseney RC 2010. Principles of Cereal Science and Technology. AACCI, St. Paul, MN, 280 pg.
  • Dıraman H, Boyacıoğlu MH, Boyacıoğlu D, Khan K 2013. Süne (Eurygaster spp) Hasarlı Buğdayların Bazı Protein Fraksiyonları ve Farinogram Değerleri Üzerine Buharla Tavlamanın Etkileri. Gıda 38(6): 359-365.
  • Dıraman H 2010. Effect of Microwaves on Technological and Rheological Properties of Suni-Bug (Eurygaster spp) Damaged and Undamaged Wheat Flour. Food Sci Technol Res 16(4): 313-318.
  • Dizlek H, Islamoglu M 2015. Effects of Sunn Pest (Eurygaster maura L. Heteroptera; Scutelleridae) Sucking Number on Physical and Physicochemical Characteristics of Wheat Varieties. J Appl Bot Food Qual 88: 10-15.
  • Dizlek H, Kurt M 2017. An Important Phenomenon in the Production of Wheat Flour: Bleaching. In: D. Kovacevic (ed.), VIII International Agriculture Symposium ‘Agrosym 2017’ 05-08 October 2017, Jahorina, Bosnia and Herzegovina.
  • Dizlek H, Ozer MS 2016a. Effects of Sunn Pest (Eurygaster integriceps) Damage Ratio on Physical, Chemical, and Technological Characteristics of Wheat. Qual Assur Saf Crop 8(1): 145-156.
  • Dizlek H, Ozer MS 2016b. The Improvement of Bread Characteristics of Sunn Pest (Eurygaster integriceps) Damaged Bread Wheat by Blending Application and Using Additives. Qual Assur Saf Crop 8(3): 427-437.
  • Dizlek H, Ozer MS 2017. Improvement of Physical, Physicochemical, and Rheological Characteristics of Sunn Pest (Eurygaster integriceps) Damaged Wheat by Blending. Qual Assur Saf Crop 9(1): 31-39.Dunn KL, Yang L,
  • Girard A, Bean S, Awika JM 2015. Interaction of Sorghum Tannins with Wheat Proteins and Effect on In Vitro Starch and Protein Digestibility in a Baked Product Matrix. J Agr Food Chem 63(4): 1234-1241.
  • Ertugay Z, Çelik İ, Elgün A, Ertugay MF 1995a. Süne (Eurygaster Spp.) Zararı Görmüş Buğday ile Görmemiş Buğdaya Farklı Tavlama Metodları Uygulamasının I. Öğütme Değeri ile Unun Bazı Kalitatif Özellikleri Üzerine Etkisi. Unlu Mamuller 4(2): 4-10.
  • Ertugay Z, Çelik İ, Elgün A, Ertugay MF 1995b. Süne (Eurygaster Spp.) Zararı Görmüş Buğday ile Görmemiş Buğdaya Farklı Tavlama Metodları Uygulamasının II. Hamurun Reolojik Özellikleri Üzerine Etkisi. Unlu Mamuller 4(3): 4-10.
  • Ertugay Z, Çelik İ, Elgün A, Ertugay MF 1995c. Süne (Eurygaster Spp.) Zararı Görmüş Buğday ile Görmemiş Buğdaya Farklı Tavlama Metodları Uygulamasının III. Ekmek Özellikleri Üzerine Etkisi. Unlu Mamuller 4(4): 10-12, 14-16.
  • Faridi H, Faubion JM 1990. Dough Rheology and Baked Product Texture. AVI book, Published by Van Nostrand Reinhold, New York, 605 pg.
  • Finney KF, Bolte LC 1985. Experimental Micromilling: Reduction of Tempering Time of Wheat 18-24 Hours to 30 Minutes. Cereal Chem 62(6): 454-458.
  • Girard AL, Teferra T, Awika JM 2019. Effects of Condensed vs Hydrolysable Tannins on Gluten Film Strength and Stability. Food Hydrocoll 89: 36-43.
  • Greenaway WT, Neustadt MH, Zeleny L 1965. A Test for Stink Bug Damage in Wheat. Cereal Chem 42(6): 577-579.
  • Hook SCW, Bone GT, Fearn T 1982. The Conditioning of Wheat: The Influence of Varying Levels of Water Addition to UK Wheats of Flour Extraction Rate, Moisture and Color. J Sci Food Agr 33(7): 645-654.
  • Ibanoglu S 2001. Influence of Tempering with Ozonated Water on the Selected Properties of Wheat Flour. J Food Eng 48(4): 345-350.
  • Kent NL 1984. Technology of Cereals. Pergamon Press, Oxford, 221 pg. Keskinoğlu R, Elgün A, Türker S 2001. Bir Un Değirmeninde Uygulanan Farklı Ilık Tavlama İşlemlerinin Öğütme Kalitesine Etkisi. Gıda 26(6): 419-427.
  • Keskinoğlu R, Elgün A, Türker S 2002. Bir Un Değirmeninde Uygulanan Farklı Ilık Tavlama İşlemlerinin Öğütme Kalitesine Etkisi, II. Topyekün Öğütme Kalitesi Kontrolünde Kümülatif Kül Kurvesinin Kullanılması. Gıda 27(2): 137-142.
  • Kinaci E, Kinaci G 2004. Quality and Yield Losses due to Sunn Pest (Hemiptera: Scutelleridae) in Different Wheat Types in Turkey. Field Crop Res 89: 187-195.
  • Kurt M, Dizlek H 2020. Ekmeklik Buğdaylara (Triticum aestivum L.) İki Aşamalı Uygulanan Tavlama İşleminin Unun Ekmeklik Özelliklerine Etkisi. EJOSAT 18: 445-453.
  • Kweon M, Martin R, Souza E 2009. Effect of Tempering Conditions on Milling Performance and Flour Functionality. Cereal Chem 86(1): 12-17.
  • MacRitchie F 2010. Concepts in Cereal Chemistry. CRC Press, Boca Raton, FL, 198 pg.
  • Moss R 1977. The Influence of Endosperm Structure, Protein Content and Grain Moisture on the Rate of Water Penetration into Wheat during Conditioning. J Food Technol 12(3): 275-283.
  • Park SH, Bean SR, Chung OK, Seib PA 2006. Levels of Protein and Protein Composition in Hard Winter Wheat Flours and the Relationship to Breadmaking. Cereal Chem 83(4): 418-423.
  • SAS Institute 1982. SAS User’s Guide to Statistical Analyses. SAS Institute, Raleigh.
  • Stenvert NL, Kingswood K 1976. An Autoradiographic Demonstration of the Penetration of Water into Wheat during Tempering. Cereal Chem 53(2): 141-149.
  • Sünter K 2003. Buğdayın Farklı Sıcaklık ve Sürelerde Tavlanmasının Unun Bazı Özellikleri Üzerine Etkisi. İstanbul Teknik Üniversitesi Gıda Mühendisliği Ana Bilim Dalı, Yüksek Lisans Tezi, 64 sy.
  • TSE 2018. Wheat. Turkish Standards Institution, TS 2974, Ankara.
  • Uluöz M 1965. Buğday, Un ve Analiz Metotları. Ege Üniversitesi Ziraat Fakültesi Ofset Tesisleri, İzmir, 91 sy.
  • Warechowska M, Markowska A, Warechowski J, Mis A, Nawrocka A 2016. Effect of Tempering Moisture of Wheat on Grinding Energy, Middlings and Flour Size Distribution, and Gluten and Dough Mixing Properties. J Cereal Sci 69: 306-312.
  • Yildirim M, Barutcular C, Koc M, Dizlek H, Hossain A, Islam MS, Toptas I, Basdemir F, Albayrak O, Akinci C, Sabagh AE 2018. Assessment of the Grain Quality of Wheat Genotypes Grown under Multiple Environments Using GGE Biplot Analysis. Fresen Environ Bull 27(7): 4830-4837.
  • Yoo J, Lamsal BP, Haque E, Faubion JM 2009. Effect of Enzymatic Tempering of Wheat Kernels on Milling and Baking Performance. Cereal Chem 86(2): 122-126.
There are 40 citations in total.

Details

Primary Language English
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

Mustafa Kurt 0000-0001-5849-6043

Halef Dizlek 0000-0001-5873-5462

Project Number OKUBAP-2017-PT3-033
Publication Date February 28, 2022
Submission Date February 11, 2021
Acceptance Date April 29, 2021
Published in Issue Year 2022Volume: 25 Issue: 1

Cite

APA Kurt, M., & Dizlek, H. (2022). The Effects of Two-Step Tempering Treatment on the Physical, Chemical and Technological Properties of Flour in Bread Wheats (Triticum aestivum L.). Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(1), 181-190. https://doi.org/10.18016/ksutarimdoga.vi.878636

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https://doi.org/10.2478/agriceng-2023-0011
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