FARKLI GLUTENSİZ UN KARIŞIMLARIYLA HAZIRLANMIŞ HAMURLARIN DÜŞÜK (SAOS), ORTA (MAOS) VE YÜKSEK (LAOS) GENLİKLİ SALINIMLI KAYMA ÖZELLİKLERİ

Abstract

Glutensiz un karışımları (pirinç:soya unu, 8:2, w/w; karabuğday:soya unu, 8:2, w/w) ile hazırlanan hamurları yumuşak buğday unu hamuruyla reolojik bir açıdan kıyaslanarak soya unu ilavesinin glutensiz hamurların mekanik özellikleri üzerindeki etkisi küçük (SAOS), orta (MAOS) ve yüksek (LAOS) deformasyonlar altında incelenmiştir. Frekans süpürme analizleri kullanılarak pirinç-soya ve karabuğday-soya hamurlarının optimum su kaldırma kapasiteleri sırasıyla %115 ve %105 olarak bulunmuştur. Pirinç ununa soya unu ilavesiyle, SAOS deformasyonlarında azalan G ve artan tan değerleri pirinç unu hamuruna kıyasla elastikiyetin azaldığını gösterirken, karabuğday unu hamuruna soya unu ilavesi tam tersi etki yaratmıştır. MAOS deformasyonları altında elastik Lissajous-Bowditch eğrilerindeki rotasyon ve tan değerlerine göre yumuşama derecesi karabuğday-soya hamuru>buğday hamuru>pirinç-soya hamuru şeklindeyken, LAOS deformasyonları altında bu sıralama pirinç-soya hamuru>karabuğday-soya hamuru>buğday hamuru olarak belirlenmiştir. Sonuç olarak, bu çalışma glutensiz hamur formülasyonlarında yapılabilecek muhtemel değişikliklerin LAOS testleriyle analiz edilip daha gelişmiş işlenebilirlik özelliklerine sahip hamurlar ve dolayısıyla daha kaliteli glutensiz ürünler üretebilmenin mümkün olduğunu göstermiştir.

Keywords

• glutensiz hamur
• reolojik özellikler
• doğrusal olmayan reoloji
• salınımlı kayma testleri

SAOS, MAOS AND LAOS PROPERTIES OF GLUTEN-FREE DOUGHS FROM DIFFERENT FLOUR BLENDS

Abstract

Dough samples of two model gluten-free flour blends (rice:soy flour, 8:2, w/w; buckwheat:soy flour, 8:2, w/w) were compared to soft wheat flour dough from a rheological standpoint to reveal the contribution of soy flour to mechanical properties of these gluten-free doughs under small (SAOS), medium (MAOS), and large (LAOS) deformations. Frequency sweeps indicated %115 and %105 as optimum water levels for rice-soy and buckwheat-soy flour blends, respectively. Replacement with soy flour lowered the elasticity of rice flour dough as evidenced by decreasing G and increasing tan; while the opposite was observed for buckwheat flour dough under SAOS deformations. The order of softening under MAOS deformations was buckwheat-soy dough>wheat dough>rice-soy dough as shown by the elastic Lissajous-Bowditch curves and tan, while it was rice-soy dough>buckwheat-soy dough>wheat dough under LAOS deformations. Ultimately, this study revealed the possibility to manipulate gluten-free formulations through LAOS tests for improved machinability and product quality.

Keywords

• gluten-free doughs
• rheological properties
• non-linear rheology
• oscillatory shear tests

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