TR
EN
The Effects of Two-Step Tempering Treatment on the Physical, Chemical and Technological Properties of Flour in Bread Wheats (Triticum aestivum L.)
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
Destekleyen Kurum
Scientific Research Projects Unit of Osmaniye Korkut Ata University
Proje Numarası
OKUBAP-2017-PT3-033
Teşekkür
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.
Kaynakça
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Ayrıntılar
Birincil Dil
İngilizce
Konular
Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm
Araştırma Makalesi
Yayımlanma Tarihi
28 Şubat 2022
Gönderilme Tarihi
11 Şubat 2021
Kabul Tarihi
29 Nisan 2021
Yayımlandığı Sayı
Yıl 2022 Cilt: 25 Sayı: 1
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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