Effects of Gluten Complex on Dough and Bread Qualities

Year 2013, Volume: 11 Issue: 1, 102 - 106, 01.03.2013

Halef Dizlek

Abstract

The quality of wheat flour and many bakery products, primarily bread, is controlled by gluten. Studies have not been fully revealed the exact reasons of the positive effects of the gluten complex on dough and bread qualities, and many assumptions have been reported about this matter. Firstly, although it has been suggested that the gliadin/glutenin ratio and the total amount of protein in flour are the primary reasons that influence dough and bread qualities, the recent studies have shown that the glutenin fraction in the gluten complex is primarily effective on the viscoelastic quality of the dough. Type of wheat variety determines bread quality. Additionally, much more superior bread could be produced with the use of wheat varieties containing a great amount high molecular weight-glutenin sub unite. This study reviews the effects of gluten complex on wheat dough and bread qualities

Keywords

Gluten, Glutenin, Gliadin, Dough, Bread

Gluten Kompleksinin Hamur ve Ekmek Nitelikleri Üzerindeki Etkileri

Abstract

Ekmeklik buğday unlarının ve başta ekmek olmak üzere birçok unlu mamulün kalitesi gluten tarafından kontrol edilmektedir. Ancak, günümüze kadar yapılan çalışmalarda, gluten kompleksinin hamur ve ekmek nitelikleri üzerindeki olumlu etkilerinin bunun bileşiminde yer alan unsurların hangi özelliklerinden kaynaklandığı hususunda araştırıcılar tarafından henüz ortak bir görüşe varılamamış ve bu konuda çok sayıda varsayım ortaya konulmuştur. İlk olarak gliadin/glutenin oranı ile unun içerdiği toplam protein miktarının hamur ve ekmek niteliklerini etkileyen başlıca hususlar olduğu ortaya atılmışsa da son yıllarda yapılan çalışmalar, gluten kompleksindeki glutenin fraksiyonunun buğday unu ile hazırlanan hamurların viskoelastik niteliği üzerinde birinci derecede etkili olduğunu ve değişik buğday çeşitlerinin ekmeklik kalitelerini tayin ettiğini, ayrıca, yüksek molekül ağırlığına sahip olan glutenin alt birimlerinin fazla miktarda bulunduğu buğday çeşitleri ile daha üstün niteliklere sahip ekmek üretilebileceğini göstermiştir

Keywords

Gluten, Glutenin, Gliadin, Hamur, Ekmek

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