THE EFFECT OF EXTRACTION RATE OF FLOUR AND KNEADING CONDITIONS ON THE SPECIFICATIONS OF ARABIC BREAD

Abstract

In this study aimed to investigate the effect of flour extraction rate and the kneading method on the quality of Syrian (Arabic) bread (two-layer flat bread). For this purpose, flours with 70, 75 and 80% extraction were obtained from Cham-4 bread wheat. Statistically significant differences were found between the ash, protein, fat, crude fiber, gluten, gluten index, Zeleny sedimentation, falling number and color results of flour samples. In the farinograph analysis, as the extraction rate increased, the water absorption and softening degree values of the flours increased, while the development time and stability time decreased. In the alveograph analysis applied to flours with different extraction rates, decreases were detected in all properties (pressure, extensibility, energy) depending on the increase in the extraction rate. It was found that the cold kneading method (dough with water added at a temperature of 7ºC) was better than the warm kneading method (dough with water added at a temperature of 35ºC) in all extraction rates of bread evaluated in terms of staling and sensory properties. In addition, bread made from 75% extracted flour has the highest total score in the sensory analysis.

Keywords

• Flour yield
• cold dough
• warm dough
• Syrian bread

UN RANDIMAN ORANI VE YOĞURMA KOŞULLARININ ARAP EKMEĞİNİN ÖZELLİKLERİNE ETKİSİ

Abstract

Bu çalışmada, un randıman oranı ve yoğurma yönteminin Suriye (Arap) ekmeğinin (iki katlı yassı ekmek) kalitesine etkisini araştırmak amaçlanmıştır. Bu amaçla Cham-4 ekmeklik buğday çeşidinden %70, 75 ve 80 randımanlı unlar elde edilmiştir. Un örneklerinin kül, protein, yağ, ham lif, gluten, gluten indeks, Zeleny sedimantasyon, düşme sayısı ve renk analiz sonuçları arasında istatistiksel olarak önemli farklılıklar bulunmuştur. Farinograf analizinde, randıman oranı arttıkça unların su absopsiyonu ve yumuşama derecesi değerleri artarken, gelişme süresi ve stabilite süresi azalmıştır. Farklı randıman oranlarına sahip unlara uygulanan alveograf analizinde, randıman oranındaki artışa bağlı olarak tüm özelliklerde (basınç, uzayabilirlik, enerji) düşüşler tespit edilmiştir. Bayatlama ve duyusal özellikler açısından değerlendirilen ekmeklerin tüm randıman oranlarında soğuk yoğurma yönteminin (7ºC sıcaklıkta su eklenmiş hamur), ılık yoğurma yöntemine (35ºC sıcaklıkta su eklenmiş hamur) göre daha iyi olduğu bulunmuştur. Ayrıca %75 randımanlı unundan yapılan ekmek duyusal analizde en yüksek toplam puana sahip olmuştur.

Keywords

• Un randımanı
• soğuk hamur
• sıcak hamur
• Suriye ekmeği

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