Araştırma Makalesi
BibTex RIS Kaynak Göster

Durum Buğdayı Ununun Ekmek Üretiminde Kullanım İmkanlarının Araştırılması

Yıl 2022, Sayı: 38, 130 - 136, 31.08.2022
https://doi.org/10.31590/ejosat.1093990

Öz

Durum buğdayı unu (DBU), makarnalık irmik üretiminde açığa çıkan bir yan üründür. Bu çalışmada DBU, ekmek formülasyonuna belli oranlarda doğrudan (%7.5, %15 ve %22.5) ve aynı oranları sağlayacak şekilde ekşi hamur olarak ilave edilmiştir. Ekmeklik buğday unu ile %7.5, %15 ve %22.5 oranlarında ikame edilen DBU, farinograf su absorpsiyon değerini azaltmıştır (p<0.05). Artan DBU miktarı, ekmeklerin spesifik hacim değerini kontrol ekmeğine göre (%0 DBU) önemli derecede azaltmıştır (p<0.05). En yüksek ekmek içi sertlik değeri (5,25±0,37 N), yüksek oranda DBU’yu (%22.5) ekşi hamur olarak içeren ekmekte gözlemlenmiştir. DBU’nun doğrudan ekmek formülasyonuna ilave edilmesi, ekşi hamur olarak ilave edilmesine göre, ekmeklerin kabuk rengi parlaklık (L*) değerini artırmıştır (p<0.05). Daha yüksek kabuk a* (kırmızılık) değeri ise ekşi hamur olarak ilave edilmesinde gözlemlenmiştir (p<0.05). Her iki ekmek çeşidinin (doğrudan ve ekşi hamurlu DBU ilavesi) sertlik (N) değeri, 0. gün ile kıyaslandığında depolamanın diğer günlerinde önemli derecede artmıştır (p<0.05). Düşük oranda durum buğdayı unlu ekşi hamur ilavesi (%7,5), doğrudan durum buğdayı unlu ilaveli ekmeklere, spesifik hacim ve sertlik değeri açısından yakın kalite özellikleri göstermiştir.

Kaynakça

  • AACC (2010). American Association of Cereal Chemists International. Approved Methods of the AACC, 11th Ed. Method: 10-10.03, Method: 10-05.01, The Association: St. Paul, MN, USA
  • AACC International, 2000, Method No: 55-10, Method No: 54-21, The Association, St. Paul, MN, USA.
  • AACC International, 1990, Method No: 08-01, Method No: 10-11, Method No: 10- 54, Method No: 10-90, Method No: 38-11, Method No: 44-01, Method No: 46-12, Method No: 55-10, Method No: 54-21, Method No: 56-60, Method No: 56-81B, The Association, St. Paul, MN, USA.
  • Acquistucci, R., Melini, V., Tusa, S., & Mecozzi, M. (2019). Effect of different leavening agents on the nutritional characteristics of two durum wheat breads. European Food Research and Technology, 245(10), 2173-2181.
  • Arendt, E. K., Ryan, L. A., & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food microbiology, 24(2), 165-174.
  • Armero, E., & Collar, C. (1998). Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science, 28(2), 165-174.
  • Boggini C, Pagani MA, Lucisano M (1997) Bread-making quality of common and durum wheat flour blends. Tec Molit 7:781–791.
  • Boyacioğlu MH, D’Appolonia BL (1994a) Characterization and utilization of durum wheat for bread-making. I. Comparison of chemical, rheological, and baking properties between bread wheat flours and durum wheat flours. Cereal Chem 71:21–27
  • Boyacioğlu MH, D’Appolonia BL (1994b) Characterization and utiliza- tion of durum wheat for bread-making. III. Staling properties of bread baked from bread wheat flours and durum wheat flours. Cereal Chem 71:34–41
  • Dexter, J. E., JE, D., & RR, M. (1978). Effect of semolina extraction rate on semolina characteristics and spaghetti quality.
  • Fadda, C., Santos, E. M., Piga, A., & Collar, C. (2010). Innovative traditional Italian durum wheat breads: Influence of yeast and gluten on performance of sourdough Moddizzosu breads. Cereal chemistry, 87(3), 204-213.
  • Giannone, V., Lauro, M. R., Spina, A., Pasqualone, A., Auditore, L., Puglisi, I., & Puglisi, G. (2016). A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread. LWT-Food Science and Technology, 65, 381-389.
  • Hareland GA, Puhr DP (1998) Baking performance of durum and soft wheat flour in a sponge-dough bread-making procedure. Cereal Chem 75:830–835
  • Jekle, M., Fuchs, A., & Becker, T. (2018). A normalized texture profile analysis approach to evaluate firming kinetics of bread crumbs independent from its initial texture. Journal of Cereal Science, 81, 147-152.
  • Katina, K., Arendt, E., Liukkonen, K. H., Autio, K., Flander, L., & Poutanen, K. (2005). Potential of sourdough for healthier cereal products. Trends in Food Science & Technology, 16(1-3), 104-112.
  • Lindenmeier, M., & Hofmann, T. (2004). Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products. Journal of Agricultural and Food Chemistry, 52(2), 350-354.
  • Liu, C.Y.; Shepherd, K.W.; Rathjen, A.J. Improvement of durum wheat pastamaking and breadmaking qualities. Cereal Chem. 1996, 73, 155–166.
  • Minervini, F., Celano, G., Lattanzi, A., De Angelis, M., & Gobbetti, M. (2016). Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough. Food microbiology, 60, 112-123.
  • Onuegbu, N. C., Ihediohanma, N. C., Odunze, O. F., & Ojukwu, M. (2013). Efficiency of wheat: maize composite flour as affected by baking method in bread and cake production. Sky Journal of Food Science, 2(8), 005-013.
  • Rinaldi, M., Paciulli, M., Caligiani, A., Sgarbi, E., Cirlini, M., Dall’Asta, C., & Chiavaro, E. (2015). Durum and soft wheat flours in sourdough and straight-dough bread-making. Journal of food science and technology, 52(10), 6254-6265.
  • Różyło, R., Dziki, D., Laskowski, J., Skonecki, S., Łysiak, G., Kulig, R., & Różyło, K. (2014). Texture and Sensory Evaluation of Composite Wheat‐Oat Bread Prepared with Novel Two‐Phase Method Using Oat Yeast‐Fermented Leaven. Journal of texture studies, 45(3), 235-245.
  • Sabanis, D., & Tzia, C. (2009). Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food and Bioprocess Technology, 2(1), 68-79.
  • Sarkar, A. K., and J. E. B. T.-R. M. in F. S. Dexter. 2016. Wheat, Dry Milling. CHAP, Elsevier.
  • Saka, M. 2019. Yulaf kepeği katkılı ekmeklerin fonksiyonel ve kalite özelliklerine ekmek yapım yöntemlerinin etkisi, Yüksek lisans tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara
  • Torrieri, E., Pepe, O., Ventorino, V., Masi, P., & Cavella, S. (2014). Effect of sourdough at different concentrations on quality and shelf life of bread. LWT-Food Science and Technology, 56(2), 508-516.
  • Yörük, G., & Güner, A. (2011). Laktik asit bakterilerinin sınıflandırılması ve Weissella türlerinin gıda mikrobiyolojisinde önemi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 6(2), 163-176.
  • Zeevi, D., Korem, T., Zmora, N., Israeli, D., Rothschild, D., Weinberger, A., ... & Suez, J. (2015). Personalized nutrition by prediction of glycemic responses. Cell, 163(5), 1079-1094.

Investigation of the Usage Possibilities of Durum Wheat Flour in Bread Production

Yıl 2022, Sayı: 38, 130 - 136, 31.08.2022
https://doi.org/10.31590/ejosat.1093990

Öz

Durum wheat flour (DWF) is a by-product obtained from the production of durum wheat semolina. In this study, DWF was added to the bread formulation in certain levels directly (7.5%, 15% and 22.5%) and as sourdough to provide the same proportions. DWF which is substituted with bread wheat flour in the levels of 7.5%, 15% and 22.5% decreased farinograph water absorption value (p<0.05). Increased amount of DWF decreased the specific volume of bread samples significantly when compared to control bread (0% DWF). The highest crumb hardness (5.25±0,37 N) was observed for the bread containing high amount of DWF (22.5%) as sourdough. Direct addition of DWF into bread formulation increased the crust L* (lightness) value (p<0.05) than the addition as sourdough. The higher crust a* (redness) value was observed for DWF addition as sourdough (p<0.05). The hardness value (N) of both bread types (direct addition of DWF and sourdough with DWF) increased significantly (p<0.05) on other days of storage compared to day 0.

Kaynakça

  • AACC (2010). American Association of Cereal Chemists International. Approved Methods of the AACC, 11th Ed. Method: 10-10.03, Method: 10-05.01, The Association: St. Paul, MN, USA
  • AACC International, 2000, Method No: 55-10, Method No: 54-21, The Association, St. Paul, MN, USA.
  • AACC International, 1990, Method No: 08-01, Method No: 10-11, Method No: 10- 54, Method No: 10-90, Method No: 38-11, Method No: 44-01, Method No: 46-12, Method No: 55-10, Method No: 54-21, Method No: 56-60, Method No: 56-81B, The Association, St. Paul, MN, USA.
  • Acquistucci, R., Melini, V., Tusa, S., & Mecozzi, M. (2019). Effect of different leavening agents on the nutritional characteristics of two durum wheat breads. European Food Research and Technology, 245(10), 2173-2181.
  • Arendt, E. K., Ryan, L. A., & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food microbiology, 24(2), 165-174.
  • Armero, E., & Collar, C. (1998). Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science, 28(2), 165-174.
  • Boggini C, Pagani MA, Lucisano M (1997) Bread-making quality of common and durum wheat flour blends. Tec Molit 7:781–791.
  • Boyacioğlu MH, D’Appolonia BL (1994a) Characterization and utilization of durum wheat for bread-making. I. Comparison of chemical, rheological, and baking properties between bread wheat flours and durum wheat flours. Cereal Chem 71:21–27
  • Boyacioğlu MH, D’Appolonia BL (1994b) Characterization and utiliza- tion of durum wheat for bread-making. III. Staling properties of bread baked from bread wheat flours and durum wheat flours. Cereal Chem 71:34–41
  • Dexter, J. E., JE, D., & RR, M. (1978). Effect of semolina extraction rate on semolina characteristics and spaghetti quality.
  • Fadda, C., Santos, E. M., Piga, A., & Collar, C. (2010). Innovative traditional Italian durum wheat breads: Influence of yeast and gluten on performance of sourdough Moddizzosu breads. Cereal chemistry, 87(3), 204-213.
  • Giannone, V., Lauro, M. R., Spina, A., Pasqualone, A., Auditore, L., Puglisi, I., & Puglisi, G. (2016). A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread. LWT-Food Science and Technology, 65, 381-389.
  • Hareland GA, Puhr DP (1998) Baking performance of durum and soft wheat flour in a sponge-dough bread-making procedure. Cereal Chem 75:830–835
  • Jekle, M., Fuchs, A., & Becker, T. (2018). A normalized texture profile analysis approach to evaluate firming kinetics of bread crumbs independent from its initial texture. Journal of Cereal Science, 81, 147-152.
  • Katina, K., Arendt, E., Liukkonen, K. H., Autio, K., Flander, L., & Poutanen, K. (2005). Potential of sourdough for healthier cereal products. Trends in Food Science & Technology, 16(1-3), 104-112.
  • Lindenmeier, M., & Hofmann, T. (2004). Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products. Journal of Agricultural and Food Chemistry, 52(2), 350-354.
  • Liu, C.Y.; Shepherd, K.W.; Rathjen, A.J. Improvement of durum wheat pastamaking and breadmaking qualities. Cereal Chem. 1996, 73, 155–166.
  • Minervini, F., Celano, G., Lattanzi, A., De Angelis, M., & Gobbetti, M. (2016). Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough. Food microbiology, 60, 112-123.
  • Onuegbu, N. C., Ihediohanma, N. C., Odunze, O. F., & Ojukwu, M. (2013). Efficiency of wheat: maize composite flour as affected by baking method in bread and cake production. Sky Journal of Food Science, 2(8), 005-013.
  • Rinaldi, M., Paciulli, M., Caligiani, A., Sgarbi, E., Cirlini, M., Dall’Asta, C., & Chiavaro, E. (2015). Durum and soft wheat flours in sourdough and straight-dough bread-making. Journal of food science and technology, 52(10), 6254-6265.
  • Różyło, R., Dziki, D., Laskowski, J., Skonecki, S., Łysiak, G., Kulig, R., & Różyło, K. (2014). Texture and Sensory Evaluation of Composite Wheat‐Oat Bread Prepared with Novel Two‐Phase Method Using Oat Yeast‐Fermented Leaven. Journal of texture studies, 45(3), 235-245.
  • Sabanis, D., & Tzia, C. (2009). Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food and Bioprocess Technology, 2(1), 68-79.
  • Sarkar, A. K., and J. E. B. T.-R. M. in F. S. Dexter. 2016. Wheat, Dry Milling. CHAP, Elsevier.
  • Saka, M. 2019. Yulaf kepeği katkılı ekmeklerin fonksiyonel ve kalite özelliklerine ekmek yapım yöntemlerinin etkisi, Yüksek lisans tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara
  • Torrieri, E., Pepe, O., Ventorino, V., Masi, P., & Cavella, S. (2014). Effect of sourdough at different concentrations on quality and shelf life of bread. LWT-Food Science and Technology, 56(2), 508-516.
  • Yörük, G., & Güner, A. (2011). Laktik asit bakterilerinin sınıflandırılması ve Weissella türlerinin gıda mikrobiyolojisinde önemi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 6(2), 163-176.
  • Zeevi, D., Korem, T., Zmora, N., Israeli, D., Rothschild, D., Weinberger, A., ... & Suez, J. (2015). Personalized nutrition by prediction of glycemic responses. Cell, 163(5), 1079-1094.
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Görkem Özülkü 0000-0003-0495-5667

Erken Görünüm Tarihi 26 Temmuz 2022
Yayımlanma Tarihi 31 Ağustos 2022
Yayımlandığı Sayı Yıl 2022 Sayı: 38

Kaynak Göster

APA Özülkü, G. (2022). Durum Buğdayı Ununun Ekmek Üretiminde Kullanım İmkanlarının Araştırılması. Avrupa Bilim Ve Teknoloji Dergisi(38), 130-136. https://doi.org/10.31590/ejosat.1093990