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The Effects of Two-Step Tempering Treatment on the Rheological Characteristics of Flour in Bread Wheat (Triticum aestivum L.)

Year 2022, Volume: 25 Issue: 3, 565 - 573, 30.06.2022

Mustafa Kurt , Halef Dizlek

https://doi.org/10.18016/ksutarimdoga.vi.911121
Cited By: 2

Abstract

In flour milling, tempering is the last process applied to the wheat before grinding and it has a unique and vital role in wheat processing technology. In wheat milling, tempering is conventionally done in one step. In this study, two bread wheat (Triticum aestivum L.) varieties (Adana-99 and Russian) with different hardness degree were subjected two-step tempering process in addition to single-step (classical) tempering process. The potential of two-step tempering treatment a) to improve the wheat and flour qualities and b) on the rheological characteristics of wheat flour was the explored. Each wheat variety was subjected to four different tempering treatments. These 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. The tempering treatment resulted in a significant improvement in the rheological properties. This positive effect was more evident in the extensograph measurements compared to farinograph measurements. Two-step tempering treatment significantly increased the resistance, ratio and energy values of the dough. This showed that two-step tempering significantly increased strength, force, resistance, and the ability to retain gas properties of dough, which are the most important quality criteria for bread dough. Tempering treatment for 48 h among single step tempering treatments resulted in improved flour quality. The findings conclude that, water when added to the wheat in the tempering process in two-steps results in an improved flour quality in terms of rheological properties.

Keywords

Bread wheat Farinograph Extensograph Rheological features Tempering process

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).

References

  • American Association of Cereal Chemists International (AACCI). 2010. Approved Methods of Analysis, 11th Ed. The Association (AACCI), St. Paul, MN.
  • Aslan ST, Gul H 2016. Bread Wheat Quality: Rheological Characteristics of Some Local and Imported Bread Wheat Samples of Turkey. 15th International Cereal and Bread Congress 18-21 April 2016, İstanbul.
  • Aydoğan S, Akçacık AG, Şahin M, Kaya Y, Koç H, Görgülü MN, Ekici M 2012. Determination of the Relations between Rheological Properties of Wheat Flour Which Measured with Alveograph, Farinograph and Mixograph. Suleyman Demirel Uni J Faculty Agric 7(1): 74-82.
  • Aydoğan S, Şahin M, Akçacık AG, Hamzaoğlu S, Taner S 2015. Relationships between Farinograph Parameters and Bread Volume, Physicochemical Traits in Bread Wheat Flours. J Bahri Dagdas Crop Res 3(1): 14-18.
  • Basar S, Karaoglu MM, Boz H 2016. The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat. J Food Quality 39(1): 13-24.
  • 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.
  • Canadian Grain Commission 2009. Canadian Wheat Commission Report. https://www.grainscanada. gc.ca/index-eng.htm (last accessed 15 January 2017).
  • Codină GG 2010. Proprietățile Reologice ale Aluatului din Făina de Grâu, Seria Inginerie Alimentară, Editura AGIR, pp. 1-8.
  • D’appolonia BL, Kunerth WH 1984. The Farinograph Handbook. AACC Inc., St. Paul, MN, pp. 1-55.
  • Delcour JA, Hoseney RC 2010. Principles of Cereal Science and Technology. AACCI, St. Paul, MN, 280 pg.
  • Diósi G, Móré M, Sipos P 2015. Role of the Farinograph Test in the Wheat Flour Quality Determination. Acta Aliment Hung 8: 104-110.
  • Diraman 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.
  • Diraman 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.
  • Dizlek H, Ozer MS 2016. 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 2017a. Effects of Sunn Pest (Eurygaster integriceps) Damage Ratios on Rheological Characteristics of Wheat Flour. Qual Assur Saf Crop 9(1): 47-54.
  • Dizlek H, Ozer MS 2017b. Improvement of Physical, Physicochemical, and Rheological Characteristics of Sunn Pest (Eurygaster integriceps) Damaged Wheat by Blending. Qual Assur Saf Crop 9(1): 31-39.
  • 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.
  • Gul H, Acun S, Gul M, Kara B, Aslan ST, Ozturk A 2017. Physicochemical and Rheological Properties of Wheat Flours Produced in Lake District of Turkey. International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017) 15-17 May 2017, Cappadocia.
  • Ibanoglu S 2001. Influence of Tempering with Ozonated Water on the Selected Properties of Wheat Flour. J Food Eng 48(4): 345-350.
  • Karababa E, Ozan AN 1998. Effect of Wheat Bug (Eurygaster integriceps) Damage on Quality of a Wheat Variety Grown in Turkey. J Sci Food Agr 77(3): 399-403.
  • 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.
  • 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.
  • 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.
  • Özkaya H, Özkaya B 2005. Öğütme Teknolojisi. Gıda Teknolojisi Derneği Yayınları, Ankara, pp. 249-296.
  • Posner ES, Hibbs AN 1997. Wheat Flour Milling. AACC Inc., St. Paul, MN, pp. 85-162.
  • 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.
  • Tekeli ST 1964. Hububat Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara, pp. 120-124.
  • 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.
  • 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.

İki Aşamalı Tavlama Uygulamasının Ekmeklik Buğdayda (Triticum aestivum L.) Unun Reolojik Özelliklerine Etkileri

Year 2022, Volume: 25 Issue: 3, 565 - 573, 30.06.2022

Mustafa Kurt , Halef Dizlek

https://doi.org/10.18016/ksutarimdoga.vi.911121
Cited By: 2

Abstract

Un değirmenciliğinde tavlama, öğütmeden önce buğdaya uygulanan son işlemdir ve buğday işleme teknolojisinde benzersiz ve hayati bir role sahiptir. Buğday öğütmede tavlama geleneksel olarak tek aşamada yapılır. Bu çalışmada, farklı sertlik derecelerine sahip iki ekmeklik buğday (Triticum aestivum L.) çeşidi (Adana-99 ve Rus), tek aşamalı (klasik) tavlama işlemine ek olarak iki aşamalı tavlama işlemine tabi tutulmuştur. İki aşamalı tavlamanın a) buğday ve un kalitesini iyileştirme ve b) buğday ununun reolojik özelliklerini ıslah etme potansiyeli araştırılmıştır. Her bir buğday çeşidi, dört farklı tavlama işlemine tabi tutulmuştur. Bunlar; a. tavsız (kontrol), b. 24 saat süreyle tek aşamalı tavlı, c. 48 saat süreyle tek aşamalı tavlı ve d. 48 saat süreyle iki aşamalı tavlı. Tavlama işlemi, reolojik özelliklerde önemli iyileşme sağlamıştır. Bu olumlu etki, ekstensograf ölçümlerinde, farinograf ölçümlerine kıyasla daha belirgindir. İki aşamalı tavlama işlemi hamurun direnç, oran ve enerji değerlerini önemli ölçüde artırmıştır. Bu, iki aşamalı tavlamanın ekmek hamuru için en önemli kalite kriterleri olan mukavemet, kuvvet, direnç ve gaz tutma yeteneği özelliklerini önemli ölçüde artırdığını göstermiştir. Tek aşamalı tavlanmış örnekler arasında 48 saat tavlama un kalitesini geliştirmiştir. Bulgular, tavlama prosesinde suyun buğdaya iki aşamada eklenmesinin reolojik özellikler açısından un kalitesini geliştirdiğini ortaya koymuştur.

Keywords

Ekmeklik buğday Farinograf Ekstensograf Reolojik özellikler Tavlama prosesi

Project Number

OKUBAP-2017-PT3-033

References

  • American Association of Cereal Chemists International (AACCI). 2010. Approved Methods of Analysis, 11th Ed. The Association (AACCI), St. Paul, MN.
  • Aslan ST, Gul H 2016. Bread Wheat Quality: Rheological Characteristics of Some Local and Imported Bread Wheat Samples of Turkey. 15th International Cereal and Bread Congress 18-21 April 2016, İstanbul.
  • Aydoğan S, Akçacık AG, Şahin M, Kaya Y, Koç H, Görgülü MN, Ekici M 2012. Determination of the Relations between Rheological Properties of Wheat Flour Which Measured with Alveograph, Farinograph and Mixograph. Suleyman Demirel Uni J Faculty Agric 7(1): 74-82.
  • Aydoğan S, Şahin M, Akçacık AG, Hamzaoğlu S, Taner S 2015. Relationships between Farinograph Parameters and Bread Volume, Physicochemical Traits in Bread Wheat Flours. J Bahri Dagdas Crop Res 3(1): 14-18.
  • Basar S, Karaoglu MM, Boz H 2016. The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat. J Food Quality 39(1): 13-24.
  • 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.
  • Canadian Grain Commission 2009. Canadian Wheat Commission Report. https://www.grainscanada. gc.ca/index-eng.htm (last accessed 15 January 2017).
  • Codină GG 2010. Proprietățile Reologice ale Aluatului din Făina de Grâu, Seria Inginerie Alimentară, Editura AGIR, pp. 1-8.
  • D’appolonia BL, Kunerth WH 1984. The Farinograph Handbook. AACC Inc., St. Paul, MN, pp. 1-55.
  • Delcour JA, Hoseney RC 2010. Principles of Cereal Science and Technology. AACCI, St. Paul, MN, 280 pg.
  • Diósi G, Móré M, Sipos P 2015. Role of the Farinograph Test in the Wheat Flour Quality Determination. Acta Aliment Hung 8: 104-110.
  • Diraman 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.
  • Diraman 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.
  • Dizlek H, Ozer MS 2016. 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 2017a. Effects of Sunn Pest (Eurygaster integriceps) Damage Ratios on Rheological Characteristics of Wheat Flour. Qual Assur Saf Crop 9(1): 47-54.
  • Dizlek H, Ozer MS 2017b. Improvement of Physical, Physicochemical, and Rheological Characteristics of Sunn Pest (Eurygaster integriceps) Damaged Wheat by Blending. Qual Assur Saf Crop 9(1): 31-39.
  • 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.
  • Gul H, Acun S, Gul M, Kara B, Aslan ST, Ozturk A 2017. Physicochemical and Rheological Properties of Wheat Flours Produced in Lake District of Turkey. International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017) 15-17 May 2017, Cappadocia.
  • Ibanoglu S 2001. Influence of Tempering with Ozonated Water on the Selected Properties of Wheat Flour. J Food Eng 48(4): 345-350.
  • Karababa E, Ozan AN 1998. Effect of Wheat Bug (Eurygaster integriceps) Damage on Quality of a Wheat Variety Grown in Turkey. J Sci Food Agr 77(3): 399-403.
  • 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.
  • 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.
  • 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.
  • Özkaya H, Özkaya B 2005. Öğütme Teknolojisi. Gıda Teknolojisi Derneği Yayınları, Ankara, pp. 249-296.
  • Posner ES, Hibbs AN 1997. Wheat Flour Milling. AACC Inc., St. Paul, MN, pp. 85-162.
  • 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.
  • Tekeli ST 1964. Hububat Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara, pp. 120-124.
  • 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.
  • 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 32 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 June 30, 2022
Submission Date April 7, 2021
Acceptance Date June 17, 2021
Published in Issue Year 2022Volume: 25 Issue: 3

Cite

APA Kurt, M., & Dizlek, H. (2022). The Effects of Two-Step Tempering Treatment on the Rheological Characteristics of Flour in Bread Wheat (Triticum aestivum L.). Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(3), 565-573. https://doi.org/10.18016/ksutarimdoga.vi.911121

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