Durum Buğdayı Ununun Ekmek Üretiminde Kullanım İmkanlarının Araştırılması

Year 2022, , 130 - 136, 31.08.2022

Görkem Özülkü

https://doi.org/10.31590/ejosat.1093990

Abstract

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.

Keywords

Durum buğdayı unu, ekmeklik kalite, farinograf, depolama

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

Abstract

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.

Keywords

Durum wheat flour, bread quality, farinograph, storage

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