Effect Of Some Physical Chemical And Technological Properties To Pasta Quality In Durum Wheats

Year 2003, Volume: 1 Issue: 5, 15 - 22, 01.10.2003

Fettullah Durak Ergun Köse

Abstract

Durum wheat is the most suitable wheat species for the pasta production. Besides, some quality criteria of the durum wheat variety effects the quality of pasta directly. In this study, the quality criteria of the durum wheats, obtained from commercial miller, spaghetti macaronies, produced from this wheats, is determined and the effects between each other are investigated. It is shown that the quantity and quality of protein are the most effective criteria on the quality of pasta. Protein quantity and quality amount of wet gluten and SDS value effected the amount of pigments, cooking weight, increase in volume, amount of cooking lose and amount of total organic matter TOM of spaghetti

Makarnalık Buğdaylarda Bazı Fiziksel Kimyasal ve Teknolojik Özellikleri Makarna Kalitesine Etkisi

Abstract

Makarna yapımına en uygun buğday türü durum buğdayıdır. Bunun yanında bu tür buğdaylardaki bazı kalite değişkenleri makarna kalitesini direkt olarak etkiler. Bu çalışmada ticari bir değirmenden alınan durum buğdayları ile bu buğdaylardan elde edilen spagetti makarnaların bazı kalite nitelikleri belirlenerek birbirleri arasındaki etkileri incelenmiştir. Makarna kalitesi üzerine protein miktar ve kalitesinin öncelikle etkili olduğu görülmüştür. Protein miktar ve kalitesi protein miktarı, yaş öz miktarı ve SDS sedimantasyon değeri spagetti makarnanın pigment miktarını, pişme ağırlığını, hacim artışını, suya geçen madde miktarını ve toplam organik madde miktarını TOM etkilemiştir

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