Bazı fiziksel uygulamaların tam buğday ununun depolama stabilitesi, ekmekçilik kalitesi ve besinsel özelliklerine etkisi üzerine araştırmalar
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Dosyalar
Tarih
2010-10-06
Yazarlar
Dergi Başlığı
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Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, Bezostaya-1 buğday örneklerinin kepekli fraksiyonlarına bazı stabilizasyon işlemlerinin uygulanmasıyla daha iyi depolama stabilitesi, ekmekçilik kalitesi ve besinsel özelliklere sahip tam buğday unlarının elde edilmesi amaçlanmıştır. Bu amaçla, 2 farklı kuvvete sahip Bezostaya?1 buğday örneklerinin öğütülmesini takiben elde edilen, % 35'lik kepekli fraksiyon; otoklav, mikrodalga, infrared ve ultraviyole stabilizasyon işlemleri uygulanarak stabilize edilmiştir. Stabilizasyon işleminden sonra, kepekli fraksiyonlar daha önce ayrılan beyaz un ile karıştırılarak tam buğday unu elde edilmiştir. Elde edilen tam buğday unlarında; depolama stabilitesi, unun kalitatif özellikleri, hamurun reolojik özellikleri, ekmekçilik özellikleri ve bazı besinsel değişim parametreleri incelenmiştir. 34 ±1 oC'de % 65 nispi nemde 35 günlük hızlandırılmış depolama uygulaması sonucunda, örneklerin hiçbirinde larva ve canlı böcek gelişimine rastlanmamıştır. Tüm stabilizasyon işlemleri maya-küf yükünü düşürerek mikrobiyolojik kaliteyi arttırmıştır. Tam buğday unlarında uygulanan mikrodalga ve otoklav işlemleri, yaş gluten miktarı ve kalitesi ile hamur reolojik özellikleri üzerine olumlu etkide bulunmuşlardır. Ekmek pişirme denemelerinde, otoklav ve mikrodalga stabilizasyon metotları diğerlerine göre daha yüksek hacimli, hafif, ince tekstürlü, geç bayatlayan, iç rengi daha beyaz ve raf ömrü daha uzun ekmekler vermiştir. Besinsel açıdan ise, stabilizasyon uygulamaları fitik asit miktarını düşürürken, sindirilebilir protein ve mineral madde oranlarını, toplam fenolik maddeyi ve antioksidan aktiviteyi arttırmıştır. Sonuç olarak, mikrodalga ve otoklav stabilizasyon işlemlerinin depolama stabilitesi, un, ekmek ve besinsel kalitesi açısından daha olumlu sonuçlar verdiği, ultraviyole ve infrared işlemlerinin ise olumsuz bir etki yapmadığı ortaya konulmuştur.
In this study, it was aimed to obtain whole wheat flour with better storage stability, breadmaking quality and nutritional properties by application of some stabilization processes on branny fractions of Bezostaya-1 wheat samples. For this purpose, 35 % of branny fraction obtained by milling of Bezostaya-1 wheat samples with two different strong was stabilized using autoclaving, microwave, infrared and ultraviolet stabilization processes. Then, whole wheat flour was obtained by incorporation of the previously separated white flour into the branny fractions. The obtained whole wheat flours were analyzed to determine their storage stability, qualitative properties, dough rheology properties, breadmaking properties and changes in their some nutritional parameters. Following the 35 days of accelerated storage application at 34 ± 1 oC and 65 % relative humidity, it was revealed that none of the samples was found to indicate development of larvae and live insects. All the stabilization processes were determined to increase the microbiological quality by reducing yeast and mold counts. Microwave and autoclaving processes applied on the whole wheat flours had a positive effect on wet gluten content and quality as well as on rheological properties of dough. Bread baking experiments revealed that autoclaving and microwave stabilization methods resulted in higher voluminous, lighter, thinner textured, slower staling, whiter interior color, and longer shelf life breads than did the other stabilization methods. In respect of the nutritional aspect, stabilization applications decreased the phytic acid content while increasing the rate of protein and mineral digestibility, total phenolic content and antioxidant activity. As a consequence, it was revealed that the microwave and autoclaving processes resulted in better performance with respect to the storage stability and nutrition quality as well as flour and bread quality; on the other hand, ultraviolet and infrared processes did not have any negative effect on these properties.
In this study, it was aimed to obtain whole wheat flour with better storage stability, breadmaking quality and nutritional properties by application of some stabilization processes on branny fractions of Bezostaya-1 wheat samples. For this purpose, 35 % of branny fraction obtained by milling of Bezostaya-1 wheat samples with two different strong was stabilized using autoclaving, microwave, infrared and ultraviolet stabilization processes. Then, whole wheat flour was obtained by incorporation of the previously separated white flour into the branny fractions. The obtained whole wheat flours were analyzed to determine their storage stability, qualitative properties, dough rheology properties, breadmaking properties and changes in their some nutritional parameters. Following the 35 days of accelerated storage application at 34 ± 1 oC and 65 % relative humidity, it was revealed that none of the samples was found to indicate development of larvae and live insects. All the stabilization processes were determined to increase the microbiological quality by reducing yeast and mold counts. Microwave and autoclaving processes applied on the whole wheat flours had a positive effect on wet gluten content and quality as well as on rheological properties of dough. Bread baking experiments revealed that autoclaving and microwave stabilization methods resulted in higher voluminous, lighter, thinner textured, slower staling, whiter interior color, and longer shelf life breads than did the other stabilization methods. In respect of the nutritional aspect, stabilization applications decreased the phytic acid content while increasing the rate of protein and mineral digestibility, total phenolic content and antioxidant activity. As a consequence, it was revealed that the microwave and autoclaving processes resulted in better performance with respect to the storage stability and nutrition quality as well as flour and bread quality; on the other hand, ultraviolet and infrared processes did not have any negative effect on these properties.
Açıklama
Anahtar Kelimeler
Ultraviyole, İnfrared, Mikrodalga, Otoklav, Stabilizasyon metotları, Tam buğday ekmeği, Tam buğday unu, Ultraviolet, Microwave, Autoclaving, Stabilization methods, Whole wheat bread, Whole wheat flour
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Künye
Demir, M. K. (2010). Bazı fiziksel uygulamaların tam buğday ununun depolama stabilitesi, ekmekçilik kalitesi ve besinsel özelliklerine etkisi üzerine araştırmalar. Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
