Araştırma Makalesi
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Muhtelif Buğday Unu Örneklerinin Kurabiye Yapımında Kullanım Potansiyeli

Yıl 2020, Cilt: 16 Sayı: 2, 184 - 192, 30.12.2020

Öz

Bu çalışmada, farklı nitelikteki buğday unu örneklerinin (pastalık, ekmeklik, özel amaçlı un ve tortillalık) kurabiye yapımında kullanım potansiyeli araştırılmış, bu amaçla un örneklerinin kurabiye kalitesi üzerine etkileri incelenmiştir. Araştırmada, kurabiye üretiminde kullanılan unların kurabiye kalitesini tayin eden standart bir yöntem (AACCI Metot 10-50.05; AACCI, 2010) takip edilmiştir. Kurabiyelerin temel fiziksel, kimyasal ve renk özellikleri belirlenmiştir. Kurabiye üretiminde kullanılan un kalitesinin ürün niteliklerini doğrudan etkilediği net bir biçimde ortaya konulmuştur. Araştırmada, en üstün niteliğe sahip olan kurabiyelerin pastalık un ile üretilen örnekler olduğu tespit edilmiştir. Pastalık un ile üretilen kurabiyelerin; yüzey alanı en geniş, kalınlığı en az, dolayısıyla yayılma faktörü en yüksek, ağırlıkça en hafif, nem içeriği en düşük, kırmızılık ve sarılık renk yoğunluğu en yüksek örnekler oldukları saptanmıştır. Araştırmada, pastalık un dışında kurabiye üretiminde kullanılan diğer 3 un örneğinin ürün kalitesinin pastalık una göre belirgin biçimde geri/kötü olduğu, ancak elde edilen veriler ışığında bu 3 örneğin kendi içerisinde kurabiye kalitesi bakımından belirli bir sıralamaya konulamayacağı, bazı özellikler bakımından birinin, diğer bazı özellikler açısından ise yekdiğerinin nispeten daha iyi özelliğe sahip olduğu belirlenmiştir.

Teşekkür

Araştırmanın gerçekleştirilmesinde Texas A&M Üniversitesi Toprak ve Tohum Bölümü Hububat İşleme Teknolojisine ait laboratuvar olanaklarını tarafıma tahsis eden Prof. Dr. Joseph M. Awika’ya tüm içtenliğimle teşekkür ederim.

Kaynakça

  • [1] Pareyt, B., Delcour, J.A., The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies, Critical Reviews in Food Science and Nutrition, 48(9), 824-839, 2008.
  • [2] Giritlioğlu, E., Dizlek, H., Farklı pişirme normlarının ve un tipinin bisküvi kalitesine etkisi, 9. Gıda Mühendisliği Kongresi, 12-14 Kasım, İzmir, 145, 2015.
  • [3] Miller R.A., Hoseney R.C., Factors in hard wheat flour responsible for reduced cookie spread, Cereal Chemistry, 74, 330-336, 1997.
  • [4] Zoulias, E., Oreopoulou, V., Kounalaki, E., Effect of fat and sugar replacement on cookie properties, Journal of the Science of Food and Agriculture, 82, 1637-1644, 2002.
  • [5] Mansour, K.H., Quality control in soft flour, Cereal Foods World, 27(7), 315, 1982.
  • [6] Hoseney, R.C., Flour quality for cookies and crackers. Presented at the Biscuit and Cracker Manufacturers’ Association 82nd Annual Technical Conference, September 23-26, Niagara Falls, NY, USA, 2007.
  • [7] Hoseney, R.C., Principles of cereal science and technology, American Association of Cereal Chemists, Inc. St. Paul, MN, USA, 275-305, 1994.
  • [8] Poper, L., Schafer, W., Freund, W., Future of flour. 1st Ed. Clenze, AgriMedia GmbH, 303-307, 2006.
  • [9] AACCI, International Approved Methods of the American Association of Cereal Chemists (11th Edition), Method 08-01.01, Method 10-50.05, Method 39-25.01, Method 44-19.01, The Association: St. Paul, MN, USA, 2010.
  • [10] AOAC, Official Methods of Analysis of Association of Official, Analytical Chemists, Method 920.39C, Washington, DC, USA, 1990.
  • [11] Barakat, A.S., Abdulla, G., Use of sucralose and stevia leaves extract in producing low calorie bakery products, Zagazig Journal of Agricultural Research, 41(3), 575-586, 2014.
  • [12] Dizlek, H., Effects of amount of batter in baking cup on muffin quality, International Journal of Food Engineering, 11(5), 629-640, 2015.
  • [13] Francis, F.J., Color analysis, In: Nielsen, S.S., (ed.), Food Analysis, 2nd Edition, Aspen Publishers, Maryland, 599-612, 1998.
  • [14] Acun, S., Gül, H., Effects of grape pomace and grape seed flours on cookie quality, Quality Assurance and Safety of Crops & Foods, 6(1), 81-88, 2014.
  • [15] Demir, M.K., Bisküvi üretiminde tam buğday unu ve paçallarının kullanımı, Tarım Bilimleri Dergisi, 21(1), 100-107, 2015.
  • [16] Hrušková, M., Švec, I., Cookie making potential of composite flour containing wheat, barley and hemp, Czech Journal of Food Science, 33(6), 545-555, 2015.
  • [17] Kissell, L.T., Pomeranz, Y., Yamazaki, W.T., Effects of flour lipids on cookie quality, Cereal Chemistry, 48, 655-662, 1971.
  • [18] Gaines, C.S., Donelson, J.R., Evaluating cookie spread potential of whole wheat flours from soft wheat cultivar, Cereal Chemistry, 62, 134-136, 1985.

Usage Potential of Various Wheat Flour Samples in Cookie Making

Yıl 2020, Cilt: 16 Sayı: 2, 184 - 192, 30.12.2020

Öz

In this study, the usage potential of wheat flour samples of different qualities (for pastry, bread, special purpose flour and tortilla) in cookie making was investigated, for this purpose; the effects of flour samples on cookie quality were examined. In the study, a standard method (AACCI Method 10-50.05; AACCI, 2010) was followed to determine the cookie quality of flours used in cookie production. Basic physical, chemical and color properties of cookies were determined. It has been clearly demonstrated that the quality of the flour used in cookie production directly affects the product qualities. In the research, it was determined that the cookies with the highest quality are the samples produced with pastry flour. Cookies produced with pastry flour; it was determined that the samples had the largest surface area, the lowest thickness, therefore the highest spreading factor, the lightest in weight, the lowest moisture content, the highest redness and yellowness color density. In the study, the product quality of the other 3 flour samples used in the production of cookies other than the pastry flour is significantly lower/worse than the pastry flour, but in the light of the data obtained, these 3 samples cannot be placed in a certain order in terms of cookie quality, it has been determined that one of them has better properties in terms of some features and the other one has relatively better properties in terms of some other features.

Kaynakça

  • [1] Pareyt, B., Delcour, J.A., The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies, Critical Reviews in Food Science and Nutrition, 48(9), 824-839, 2008.
  • [2] Giritlioğlu, E., Dizlek, H., Farklı pişirme normlarının ve un tipinin bisküvi kalitesine etkisi, 9. Gıda Mühendisliği Kongresi, 12-14 Kasım, İzmir, 145, 2015.
  • [3] Miller R.A., Hoseney R.C., Factors in hard wheat flour responsible for reduced cookie spread, Cereal Chemistry, 74, 330-336, 1997.
  • [4] Zoulias, E., Oreopoulou, V., Kounalaki, E., Effect of fat and sugar replacement on cookie properties, Journal of the Science of Food and Agriculture, 82, 1637-1644, 2002.
  • [5] Mansour, K.H., Quality control in soft flour, Cereal Foods World, 27(7), 315, 1982.
  • [6] Hoseney, R.C., Flour quality for cookies and crackers. Presented at the Biscuit and Cracker Manufacturers’ Association 82nd Annual Technical Conference, September 23-26, Niagara Falls, NY, USA, 2007.
  • [7] Hoseney, R.C., Principles of cereal science and technology, American Association of Cereal Chemists, Inc. St. Paul, MN, USA, 275-305, 1994.
  • [8] Poper, L., Schafer, W., Freund, W., Future of flour. 1st Ed. Clenze, AgriMedia GmbH, 303-307, 2006.
  • [9] AACCI, International Approved Methods of the American Association of Cereal Chemists (11th Edition), Method 08-01.01, Method 10-50.05, Method 39-25.01, Method 44-19.01, The Association: St. Paul, MN, USA, 2010.
  • [10] AOAC, Official Methods of Analysis of Association of Official, Analytical Chemists, Method 920.39C, Washington, DC, USA, 1990.
  • [11] Barakat, A.S., Abdulla, G., Use of sucralose and stevia leaves extract in producing low calorie bakery products, Zagazig Journal of Agricultural Research, 41(3), 575-586, 2014.
  • [12] Dizlek, H., Effects of amount of batter in baking cup on muffin quality, International Journal of Food Engineering, 11(5), 629-640, 2015.
  • [13] Francis, F.J., Color analysis, In: Nielsen, S.S., (ed.), Food Analysis, 2nd Edition, Aspen Publishers, Maryland, 599-612, 1998.
  • [14] Acun, S., Gül, H., Effects of grape pomace and grape seed flours on cookie quality, Quality Assurance and Safety of Crops & Foods, 6(1), 81-88, 2014.
  • [15] Demir, M.K., Bisküvi üretiminde tam buğday unu ve paçallarının kullanımı, Tarım Bilimleri Dergisi, 21(1), 100-107, 2015.
  • [16] Hrušková, M., Švec, I., Cookie making potential of composite flour containing wheat, barley and hemp, Czech Journal of Food Science, 33(6), 545-555, 2015.
  • [17] Kissell, L.T., Pomeranz, Y., Yamazaki, W.T., Effects of flour lipids on cookie quality, Cereal Chemistry, 48, 655-662, 1971.
  • [18] Gaines, C.S., Donelson, J.R., Evaluating cookie spread potential of whole wheat flours from soft wheat cultivar, Cereal Chemistry, 62, 134-136, 1985.
Toplam 18 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Ziraat Mühendisliği
Bölüm Makaleler
Yazarlar

Halef Dizlek 0000-0001-5873-5462

Yayımlanma Tarihi 30 Aralık 2020
Gönderilme Tarihi 17 Aralık 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 16 Sayı: 2

Kaynak Göster

APA Dizlek, H. (2020). Muhtelif Buğday Unu Örneklerinin Kurabiye Yapımında Kullanım Potansiyeli. Electronic Letters on Science and Engineering, 16(2), 184-192.