Tam karabuğday unu ve transglutaminaz ilavesinin kısmi pişirilerek dondurulmuş ekşi mayalı ekmeklerin fiziksel ve tekstürel özellikleri üzerine etkisi

Abstract

Bu çalışmada; tam karabuğday unu (TKBU) ve transglutaminaz (TG) kullanılarak üretilen kısmi pişirilerek dondurulmuş ekşi mayalı ekmeklerin farklı depolama süreleri (0, 3, 15, 30 ve 45 gün) sonrasında bazı kalite kriterlerinde meydana gelen değişimlerin araştırılması amaçlanmıştır. Ekmeklik buğday ununa TKBU; 0, % 10, % 20 ve % 30, TG ise 0, 50 ve 100 ppm oranlarında ilave edilmiştir. Artan oranlarda TKBU eklenmesi ile kısmi pişirilerek dondurulmuş ekşi mayalı ekmek örneklerinin spesifik hacim değerlerinin azaldığı diğer taraftan 50 ppm TG ilavesinin kontrol ekmeklerinde olumlu yönde etkide bulunduğu belirlenmiştir. Depolama süresince % 30 TKBU ilaveli örneklerin spesifik hacmi otuzuncu gün sonunda azalırken, diğer örneklerde genellikle birinci günden itibaren azalma olduğu gözlenmiştir. Ekmek örneklerinin sertlik ve çiğnenebilirlik değerleri depolama süresince TKBU oranına paralel olarak genel anlamda artmış, elastikiyet ve kohezif yapışkanlık değerleri azalmıştır. % 30 TKBU ile yapılan ekmek örneklerinde 45 gün depolama sonucunda ekmek hacminde görülen azalışın kontrol grubuna göre daha az olduğu belirlenmiştir. Sonuç olarak kısmi pişirilerek dondurulmuş ekşi mayalı ekmek üretiminde artan oranlarda TKBU kullanılmasının fiziksel ve tekstürel anlamda ekmek kalitesini olumsuz yönde etkilediği, bu nedenle kullanım düzeyinin sınırlı düzeyde tutulması gerektiği, transglutaminazın ise bu ekmeklerde önemli bir iyileştirici etkide bulunmadığı tespit edilmiştir.

Keywords

• Dondurulmuş ekmek,Karabuğday,Transglutaminaz,TPA

Effect of the buckwheat flour and transglutaminase addition on physical and textural properties of partially-baked frozen sourdough bread

Abstract

In this study; It was aimed to investigate changes in some quality criteria of partially-baked frozen sourdough bread produced with whole buckwheat flour (WBF) and transglutaminase (TG) after storage at different storage periods (0, 3, 15, 30 and 45 days). WBF was added at 0,  10%, 20% and 30% levels while TG was added at 0, 50 and 100 ppm levels in to the bread wheat flour. It was determined that specific volume of partly baked frozen sourdough bread samples decreased with the increasing rates of TKBU. 50 ppm TG addition affected positively the control breads. Decrease at the specific volume of samples with 30% WBF was detected at the end of 30 days storage period, whereas in the other samples decrease was observed soon after one day storage. Generally the hardness and chewiness values of bread samples were increased while elasticity and cohesiveness values were decreased in parallel with the rate of WBF during the storage period. Decrease in the loaf volume of 30% WBF bread was found lower than control bread after 45 day storage. As a result, it was found that the use of WBF in increasing proportion at partly baked frozen sourdough bread production was affected physical and textural quality of bread negatively. Therefore the usage level of WBF in this kind of bread should be keep at a limited level. However usage of TG was not shown important improving effect on the technological quality of these breads.

Keywords

• Frozen bread,Buckwheat,Transglutaminaze,TPA

References

1. AACC (2001) International. Approved Methods of Analysis, 11th Ed. AACC International, St. Paul, MN, U.S.A.
2. Asghar A, Traıg MW, Anjum FM, Hussaın S (2005) Effect of corboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products. TurkishJournal of Biology 29: 237-241.
3. Barcenas ME, Rosell CM (2004) Different approaches for ımproving the quality and extending the shelf-life of partially baked bread: low temperatures and HPMC addition. Journal Food Enginering 72: 92-99.
4. Basman A, Köksel H, Ng PKW (2003) “Utilization of transglutaminase to ıncrease the level of barley and soy flour ıncorporation in wheat flour breads,” Journal of Food Science 68:2453-2460. Bojnanska T, Urminska D (2010) Influence of Natural Addıtıves On Proteın Complex of Bread. Potravinarstvo Rocnik 4: 1-5.
5. Cemeroğlu B (2004) Meyve ve Sebze İşletme Teknolojisi. 2. Baskı, Ankara Üniversitesi Mühendislik Fakültesi Yayınları, Ankara.
6. Certel M, Erem F, Konak Üİ, Karakaş B (2009) Dondurulmuş hamur ile kısmi olarak pişirilip dondurulmuş hamurlardan üretilen beyaz ekmeklerin fiziksel tekstürel ve duyusal özellikleri. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi 22: 9-12.
7. Costantini L, Lucsic L, Molinari R, Kreft I, Bonofaccia G, Manzi L, Merendino N (2014) Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ıngredients. Food Chemistry 165: 232–240.
8. Dizlek H, Özer MS, İnaç E, Gül H (2009) Karabuğday’ın (Fagopyrum esculentum moench) bileşimi ve gıda sanayinde kullanım olanakları. Gıda dergisi 34(5): 317-324.

9. Dizlek H (2010) Süne zararına uğramış ekmeklik buğdayların bazı niteliklerinin incelenmesi ve iyileştirilmesi olanakları üzerine bir araştırma. Doktora Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana.
10. Elgün A, Ertugay Z (2002) Tahıl İşleme Teknolojisi. 4. Bakı, Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisleri, Erzurum.
11. Faergemand M.Otte J. Qvist KB (1998) Emulsifying properties of milk proteins cross-linked with microbial transglutaminase. International Dairy Journal 8: 71-723.
12. Fujarczuk M, Zmijewski M (2009) Wheat Bread Quality Depending on the Addition of Bran Derived from Various Buckwheat Varieties. Erişim Tarihi: 15.10.2013. http://agris.fao.org/agrissearch/search.do?recordID=PL2010000636.
13. Gerçekaslan K (2006) Trabzon vakfıkebir ekmeğinin bayatlamasının çeşitli yöntemlerle takibi ve francala ekmeği ile mukayesesi. Yüksek Lisans Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum.
14. Gerrard JA, Fayle SE, Wılson AJ, Newberry MP, Ross M, Kavale S (1998) Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase. Journal of Food Science 63: 472-475.
15. Gerrard JA, Fayle SE, Brown PA, Sutton KH, Sımmons L, Rasıah I (2001) Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough. Journal of Food Science 66: 782-786.
16. Gül H, Özçelik S, Sağdıç O, Certel M (2005) Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochemistry 40: 691–697.
17. Gül H, Özer MS, Dizlek H (2009) Improvement of the wheat and corn bran bread quality by using glucose oxidase and hexose oxidase. Journal of Food Quality 32: 209–223.
18. Gül M, Birer E (2017) Socio-economic structure of buckwheat farms in Turkey. Columella 4: (1), 223-228.
19. Hayıt F, Gül H (2015) Karabuğdayın sağlık açısından önemi ve unlu mamüllerde kullanımı. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 29: 123-131.
20. Huang WN, Yuan YL, Kim YS, Chung OK (2008) Effects of transglutaminase on rheology, microstructure, and baking properties of frozen dough. CerealChemistry Journal 85: 301-306.
21. Karatekin E (2008) Süne zararına uğramış buğday ununun katkı maddeleri kullanılarak ekmeklik kalitesinin iyileştirilmesi. Yüksek Lisans Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana.
22. Katina K, Heiniö RL, Autio K, Poutanen K (2006) Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT – FoodScienceand Technology 39: 1189-1202.
23. Kesen N (2005) AB Ülkelerinde Ekmek Sektörü ve Dondurulmuş Ekmek Uygulamaları. www.izto.org.tr/NR/rdonlyres/271E2928-83D9-49BD-AB01-4D1CF9767A75/6286/EKMEK.pdf. Erişim Tarihi: 18.04.2013.
24. Klava D, Karklina D (2002) Changes of Bread Volume Substituting Wheat Flour by Oat or Buckwheat Flour. Erişim Tarihi: 15.10.2013. http://agris.fao.org/agris-search/search.do?recordID=LV2002000225.
25. Kim YS, Huang W, Du G, Pan Z, Chung O (2008) Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough. Food Research International 41: 903-908.
26. Lin L, Liu H, Yu Ya, Lin S, Mau J (2009) Quality and Antioxidant Property of Buckwheat Enhanced Wheat Bread. Food Chemistry 112: 987-991.
27. Mahmoud RM, Yousif EI, Cadallah MGE, Alawneh AR (2013) Formulations and Quality Characterization of Gluten-Free Egyptian Balady Flat Bread. Annals of Agricultural Sciences 58: 19-25.
28. Mandala I, Polaki A, Yanniotis S (2009) Influence of frozen storage on bread enriched with different ingredients. Journal of Food Engineering 92: 137-145.
29. Moroni AV, Bello FD, Arendt EK (2009) Sourdough in gluten-freebread-making: an ancient technology to solve a novelıssue?. Food Microbiology 26: 676-684.
30. Phimolsiripol Y, Siripatrawan U, Tulyathan V, Cleland D (2008) Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality. Journal of Food Engineering 84: 48-56.
31. Ran B, Dept K (2000) Study on bread-marking quality with mixture of buckwheat-wheat flour. Food Science and Biotechnology 200-701.
32. Renzetti S, Bello FD, Arendt EK (2008) Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbialtransglutaminase. Journal of Cereal Science 48: 33-45.
33. Rühmkorf C, Jungkunz S, Wagner M, Vagel RF (2012) Optimization of homo exopolysaccharide formation by lactobacilli in gluten-free sour doughs. Food Microbiology 32: 286-294.
34. Sedej Q, Sakac M, Mandic A, Misan A, Pestoric M, Simurina O, Brunet C (2011) Quality assessment of gluten-free crackers based on buckwheat flour. LWT – FoodScience and Technology 44: 694-699.
35. Steffolani EM, Ribotta DP, Perez GT, Leon EA (2010) Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins, relationship with dough properties and bread-making quality. Journal of Cereal Science 51: 366-373.
36. Szczesniak AS (1998) Sensory texture profiling historical and scientific perspectives. Food Technology 52: 54-57.
37. Torbica A, Hadnadev M, Dapcevic T (2010) Rheological, Textural and Sensory Properties of Gluten-Free Bread Formulations Based on Rice and Buckwheat Flour. Food Hydrocolloids 24, 626-632.
38. Uran H, Aksu F, Varlık C (2011) Transglutaminaz enziminin tavuk köftesinin kalite özelliklerine etkisi. Gıda Mühendisliği Kongresi, Ankara, s. 90- 91.
39. Vulicevic I, Abdel-Aal E, Mittal G, Lu X (2003) Qualityand storage life of par- baked frozen breads. LWT – Food Science and Technology 37: 205-213.