Physicochemical, dough rheological and gluten aggregation properties of flours used in the production of flat breads in Eskişehir

Year 2024, Volume: 5 Issue: 2, 8 - 15

Yaşar Karaduman , Onur Çiçek , Nida Sarsilmazer , Zeynep Sude Üstünkaya , Eren Kaymak , Merve Yüksel

https://doi.org/10.55147/efse.1493110

Abstract

In this study, the physicochemical, gluten, and dough rheological properties of flat bread flours were evaluated. “Gözleme” flour had the highest solvent retention capacity (SRC) lactic acid, gluten performance index (GPI), and sedimentation values (118.11%, 0.648, and 65.0 ml, respectively). The dough stability of the “Gözleme” flour was also the highest at 4.15 min. The G' values of “Gözleme” and “Pide” flours were found to be higher (27200 Pa and 24525 Pa), and tanδ values of them were found to be lower (0.464 and 0.491). The “Bazlama” flour had the lowest protein content (9.84%), sedimentation (43.0 ml), and SRC lactic acid (84.13%). Bazlama” flour had low farinograph stability (1.30 min), GlutoPeak maximum tork (BEM) and energy values (36.3 BU and 26.0 J). The BEM value of “Lavash”, “Gözleme”, and “Pide” flours was higher than bread flour (around 45.0 BU). The “Lavash” and “Pide” flours had a short PMT value (around 50 s). The G' value of “Lavash” flour was the lowest (12215 Pa). “Lavash” and “Bazlama” flours had the highest Tanδ value (0.531 and 0.537). Generally, the dough and gluten-rheological properties of “Pide” flour were found to be higher, and those of Lavash” flour were more similar to “Bread” flour.

Keywords

Flat Breads, Wheat Flour Quality, Dough Rheological Properties, GlutoPeak, Rheometer, Farinograph

Supporting Institution

ESKİŞEHİR OSMANGAZİ ÜNİVERSİTESİ BİİLİMSEL ARAŞTIRMA PROJELERİ KOORRDİNASYON BİRİMİ

Project Number

FLO-2024-3146

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