Agar ve Selüloz Gam İlavesinin Kavılca (Triticum Spelta L.) Un ve Ekmeğinin Reolojik ve Dokusal Özellikleri Üzerine Etkisi

Year 2019, , 855 - 861, 01.06.2019

Ferhat Yüksel

https://doi.org/10.21597/jist.441336

Abstract

Bu çalışmanın amacı farklı konsantrasyonlarda (% 0-0.5 ve 1) hem agar hem de selüloz gam ile zenginleştirilmiş kavılca (Tr. Spelta L.) unundan yapılan hamur ve ekmeklerin bazı reolojik ve tekstürel özelliklerini araştırmaktır. Hamurların reolojik özellikleri için creep-recovery (sürünme-geri kazanım) analizi gerçekleştirilmiştir. Örneklerin elastik özellikleri % 24.30 ile % 30.53 aralığında değişim göstermiştir. Agar ve selüloz gamları ile zenginleştirilmiş hamurların sürünme ve geri kazanım analiz sonuçları istatistiksel olarak önemsiz bulunmuştur (p>0.05). Tekstür profil analiz (TPA) sonuçlarına göre ilave edilen gamlar ekmek örneklerinin sertlik, yapışkanlık ve çiğnenebilirlik değerlerini artırmıştır (p<0.05). Agar ve selüloz gamların kavılca unu ekmeği üzerine etkileri önemsiz bulunmuştur.

Keywords

Kavılca unu (Tr. Spelta L.), agar ve selüloz gum, reolojik ve dokusal özellikler

The Effect of Addition of Agar and Cellulose Gums on the Rheological and Textural Properties of Kavilca (Triticum Spelta L.) Flour and Bread

Abstract

The aim of this study was to investigate some rheological and textural properties of dough and bread made by kavilca flour (Tr. Spelta L.) enriched with either agar or cellulose at three different concentrations (0-0.5 and 1%). The creep-recovery analysis was conducted for the doughs rheological properties. The elastic properties of samples were in the range of 24.30-30.53 %. Our results revealed that addition of agar or cellulose gums did not significantly impact the rheological properties of dough. According to the results of texture profile analysis, the firmness, stickiness and chewiness properties of bread samples were increased with the addition of gums (p<0.05). Addition of agar and cellulose gums did not significantly change the bread quality characteristics.

Keywords

Kavilca flour (Tr. Spelta L.), agar and cellulose gums, rheological and textural properties

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