Phytase Activity of Wheat, Barley and Corn Grains during Germination and Effect of Germinated Grain Flour Addition on Bread Quality

Year 2011, Volume: 9 Issue: 4, 1 - 92, 01.08.2011

Özlem Üstün İlyas Çelik

Abstract

Phytase activity PA in germinated wheat, barley and corn grains and the effect of germinated grain flour addition rate of 1% and 3% on bread quality were determined. Five-day germination resulted in maximum phytase activity MPA in wheat 0.226 U/mg and barley 0.263 U/mg grains, whereas the lowest in corn kernels 0.108 U/mg . 1% and 3% addition of germinated-wheat flour with MPA 5 day germinated to dough yielded PA of 0.038 U/mg and 0.106 U/mg, respectively. It was observed that 1% and 3% addition of germinated-wheat flour to dough increased PA at the end of fermentation period, which is the final step in bread making, to 0.218 and 0.315 U/mg, respectively. 3% addition of 5-day germinated-wheat flour into the bread dough significantly influenced the fermentation period, bread hardness and color properties of bread crumb. In conclusion, bread quality can be improved by the addition of 3% 5- day germinated-wheat flour to bread dough without any sacrifice from the organoleptic quality of bread.

Keywords

Phytase, Enzyme activity, Bread quality, Wheat, Barley, Corn

Çimlendirme Sırasında Buğday, Arpa ve Mısır Tanelerinde Fitaz Aktivitesi ve Çimlendirilmiş Tahıl Unu Kullanımının Ekmek Kalitesi Üzerine Etkisi

Abstract

Çimlendirilen buğday, arpa ve mısırda bulunan fitaz aktivitesi ve çimlenen tanelerden elde edilen unların %1 ve %3 oranlarında kullanılmasının ekmek kalitesine etkileri belirlenmiştir. Maksimum fitaz aktivitesi 5 gün çimlendirme sonucunda buğdayda 0.226 U/mg ve arpada ise 0.263 U/mg’dır. En düşük fitaz aktivitesi mısırda 0.108 U/mg’dır. Maksimum fitaz aktivitesine sahip çimlendirilmiş 5 gün buğday ununun %1 ve %3 oranlarında ilave edilmesi ile üretilen hamurun fitaz aktiviteleri sırasıyla 0.038 U/mg ve 0.106 U/mg’dır. %1 ve %3 çimlenmiş buğday unu katkılı hamurların ekmek üretiminde son aşama olan son fermantasyon basamağındaki fitaz aktivitelerinin sırasıyla 0.218 U/mg ve 0.315 U/mg’a arttığı görülmüştür. 5 gün çimlendirilen buğday unu ekmek hamuruna %3 oranında eklendiğinde ekmek sertliği ve ekmek içi rengi önemli düzeyde etkilenmiştir. Sonuç olarak çimlenmenin beşinci gününde maksimum fitaz aktivitesi gösteren buğdaydan elde edilen ununun %3 oranında ekmek hamuruna eklenmesi ekmeğin organoleptik kalitesini bozmaksızın ekmeğin kalite kriterlerinden bazılarını arttırabilmektedir.

Keywords

Fitaz, Enzim aktivitesi, Ekmek kalitesi, Buğday, Arpa, Mısır

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