Farklı olgunlaşma dönemlerinde hasat edilen buğdaylardan elde edilen unların somun ve yufka ekmeklerinin teknolojik ve besinsel özellikleri üzerine etkileri
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2014-10-01
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Selçuk Üniversitesi Fen Bilimleri Enstitüsü
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info:eu-repo/semantics/openAccess
Özet
Bu çalışmada 3 farklı buğday çeşidi (Bezostaya-1, Gerek-79 ve Kızıltan-98), olgunlaşma öncesi 2 farklı safhada (olgunlaşma öncesi I. safha ve olgunlaşma öncesi II. safha) hasat edilerek, olgunlaşmamış buğdaylardan elde edilen tam unun (OBTU) ticari tam una (%0, %10, %20 ve %30) ve olgunlaşmamış buğdaylardan elde edilen beyaz unun (OBBU) ticari beyaz una (%0, %5, %10 ve %15) farklı oranlarda paçalları yapılmıştır. Bu paçallardan somun ve yufka ekmek denemeleri gerçekleştirilmiştir. Buğdayların ve bu buğdaylardan hazırlanan un paçallarının bazı kalitatif özelliklerinin yanı sıra, somun ekmeklerinin renk, ağırlık, hacim, spesifik hacim ve sertlik, yufka ekmeklerinin renk, çap, kalınlık ve yayılma oranı değerleri ile her iki ekmek çeşidinde bazı kimyasal (su, kül, protein, yağ, ham selüloz, mineral madde, fitat fosforu, fitik asit, toplam fenolik madde ve antioksidan aktivite) ve duyusal özellikler belirlenmiştir. Buğdaylarda olgunlaşma öncesi safhanın ilerlemesi ile hektolitre, bin tane ağırlığı ve protein miktarında artış, su, kül, yağ, ham selüloz, mineral madde, toplam fenolik madde miktarında ve antioksidan aktivite değerinde ise azalma belirlenmiştir. Bezostaya-1 un paçallarından üretilen somun ekmeklerinin teknolojik açıdan daha üstün özellikler gösterdiği belirlenmiştir. Kızıltan-98 un paçallarından hazırlanan ekmeklerin ise mineral madde miktarlarının daha yüksek olduğu bulunmuştur. Olgunlaşmamış buğdayların ve bu buğdaylardan hazırlanan un paçallarının renginin daha koyu olduğu ve bu unların renginin her iki ekmek çeşidinde de rengi etkilediği belirlenmiştir. Olgunlaşma öncesi II. safhada hasat edilen buğdaylardan hazırlanan un paçallarından üretilen somun ekmeklerinin olgunlaşma öncesi I. safhada hasat edilen buğdaylardan hazırlanan un paçallarından üretilen somun ekmeklerine göre hacimlerinde, spesifik hacimlerinde ve gözenek yapısı puanlarında azalma, sertlik değerlerinde ise artış belirlenmiştir. Ticari tam un somun ve yufka ekmeği ile kıyaslandığında, olgunlaşma öncesi I. safhada OBTU paçallarının somun ve yufka ekmeklerinin üretiminde kullanılması ekmeklerin kül, Ca, P, K, Cu, Fe, Zn, toplam fenolik madde miktarı ve antioksidan aktivite değerini artırmıştır. Somun ve yufka ekmeklerinde bazı fiziksel ve teknolojik özellikler birlikte değerlendirildiğinde OBTU'nun %20, OBBU'nun %10 kullanım oranının optimum değerler olduğu sonucuna varılmıştır.
In this study, 3 different variety of wheat (Bezostaya-1, Gerek-79 and Kızıltan-98) were harvested at 2 different pre-ripening stages (1st pre-ripening stage and 2nd pre-ripening stage). Whole wheat flour of immature wheat (WFIW) and refined white flour of immature wheat (RFIW) replaced commercial whole wheat flour (WFIW ratio; 0%, 10%, 20% and 30%) and commercial refined white flour (RFIW ratio; 0%, 5%, 10% and 15%) at different ratios. Leavened and unleavened (yufka) bread trials were performed with these flour blends. As well as some qualitative properties of wheats and flour blends, color, weight, volume, specific volume and hardness of leavened breads and color, diameter, thickness and spread ratio value of unleavened (yufka) breads and also chemical properties (moisture, ash, protein, fat, crude fiber, mineral content, phytate phosphorus, phytic acid, total phenolic content and antioxidant activity) and sensory properties of both type of breads were determined. Test weight, thousand kernel weight and protein content of wheat were increased while moisture, ash, fat, crude fiber, mineral, total phenolic content and antioxidant acitivity were decreased with the progression of pre-ripening stage. Leavened breads produced with Bezostaya-1 flour blends were found superior than other leavened breads. Mineral content of breads prepared with Kızıltan-98 flour blends were found higher than that of other breads. The color of immatured wheat and flour blends produced from these wheats were found more dark and the color of these flours also affected the color of both type of breads. The decrement in volume, specific volume and pore structure score and increment in hardness value of leavened breads produced with flour blends prepared from wheats harvested at 2nd pre-ripening stage were determined compared to leavened breads produced with flour blends prepared from wheats harvested at 1st pre-ripening stage. The usage of WFIW at 1st pre-ripening stage in leavened and unleavened (yufka) bread preparation, increased the ash, Ca, P, K, Cu, Fe, Zn, total phenolic content and antioxidant activity compared to breads prepared with commercial whole wheat flour. Considering some of the physical and technological properties of leavened and unleavened (yufka) breads, it can be concluded that optimum usage ratio of WFIW and RFIW were 20% and 10%, respectively.
In this study, 3 different variety of wheat (Bezostaya-1, Gerek-79 and Kızıltan-98) were harvested at 2 different pre-ripening stages (1st pre-ripening stage and 2nd pre-ripening stage). Whole wheat flour of immature wheat (WFIW) and refined white flour of immature wheat (RFIW) replaced commercial whole wheat flour (WFIW ratio; 0%, 10%, 20% and 30%) and commercial refined white flour (RFIW ratio; 0%, 5%, 10% and 15%) at different ratios. Leavened and unleavened (yufka) bread trials were performed with these flour blends. As well as some qualitative properties of wheats and flour blends, color, weight, volume, specific volume and hardness of leavened breads and color, diameter, thickness and spread ratio value of unleavened (yufka) breads and also chemical properties (moisture, ash, protein, fat, crude fiber, mineral content, phytate phosphorus, phytic acid, total phenolic content and antioxidant activity) and sensory properties of both type of breads were determined. Test weight, thousand kernel weight and protein content of wheat were increased while moisture, ash, fat, crude fiber, mineral, total phenolic content and antioxidant acitivity were decreased with the progression of pre-ripening stage. Leavened breads produced with Bezostaya-1 flour blends were found superior than other leavened breads. Mineral content of breads prepared with Kızıltan-98 flour blends were found higher than that of other breads. The color of immatured wheat and flour blends produced from these wheats were found more dark and the color of these flours also affected the color of both type of breads. The decrement in volume, specific volume and pore structure score and increment in hardness value of leavened breads produced with flour blends prepared from wheats harvested at 2nd pre-ripening stage were determined compared to leavened breads produced with flour blends prepared from wheats harvested at 1st pre-ripening stage. The usage of WFIW at 1st pre-ripening stage in leavened and unleavened (yufka) bread preparation, increased the ash, Ca, P, K, Cu, Fe, Zn, total phenolic content and antioxidant activity compared to breads prepared with commercial whole wheat flour. Considering some of the physical and technological properties of leavened and unleavened (yufka) breads, it can be concluded that optimum usage ratio of WFIW and RFIW were 20% and 10%, respectively.
Açıklama
Anahtar Kelimeler
Antioksidan aktivite, Buğday, Ekmek, Olgunlaşma safhası, Yufka, Antioxidant activity, Bread, Maturity stage, Wheat
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Levent, H. (2014). Farklı olgunlaşma dönemlerinde hasat edilen buğdaylardan elde edilen unların somun ve yufka ekmeklerinin teknolojik ve besinsel özellikleri üzerine etkileri. Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
