Abstract
In this study, 7 varieties and 18 line winter wheat were used to examine the appropriateness of mixolab device for the evaluation of bread wheat breeding materials. Within this work, protein content, hardness, Zeleny sedimentation, bread volume and bread weight analysis of the wheat samples, in beside of the rheological properties of wheat flour were tested by mixolab device. The relationship between some quality characteristics of wheat genotypes were investigated by mixolab device. According to the obtained results by the mixolab values and wheat genotype characteristics; relationship between the C1 value and protein content and Zeleny sedimentation, the C2 value and hardness, the C4 protein content and Zeleny sedimentation negative and significantly important (P<0.05); The relationships between C1-C2 and protein content, Zeleny sedimentation, hardness and bread weight negative and significantly important and beta angle with protein content and hardness were also significant (P<0.05). It was concluded that miksolab is a suitable device for the evaluation of quality characteristics of (as quality protein, enzymatic activity, starch retrogradation, etc.) bread wheat breeding materials.
References
- Abdel-Samie M.A., Wan J.J., Huang W.N., Chung K.O., Xu B.C., 2010.Effects of cumin and ginger as antioxidants on dough mixing properties and cookie quality. Cereal Chem
- : 454-460.
- Anonim, 1981. Standard Methods of International Association for Cereal Science and Technology (ICC). Vienna, Austria.
- Anonim, 1990. AACC Approved Methods of the American Association of Cereal Chemist, USA.
- Angioloni A., Collar C., 2009. Significance of structuring/ prebiotic blends on bread dough thermo-mechanical profile. Eur Food Res Technol. 229: 603-610.
- Banu I.,Stoenescu G.,Ionescu V., Aprodu I., 2011.
- Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve. Czech J. Food Sci. (29) 35–44.
- Collar C., Bollain C., Rosell C.M., 2007. Rheological behaviour of formulated bread doughs during mixing and heating. Food Science and Technology International, 13:99–107.
- Dhaka V., Gulia N., Khatkar B.S., 2012. Application of Mixolab to Assess the Bread Making Quality of Wheat Varieties. 1: 183. doi:10.4172/ scientificreports.183
- Dubat A., 2010. A new AACC international approved method to measure rheological properties of a dough sample. Cereal Foods World (CFW),
- (3), 150.
- Edwards N.M., Dexter J.E., Scanlon M.G., 2002. Starch participation in durum dough linear viscoelastic properties. Cereal Chemistry (79) 850–856.
- Elgün, A., Türker, S., Bilgiçli, N. 2001. Tahıl ve
- Ürünlerinde Analitik Kalite Kontrolü Selçuk
- Ünv. Gıda Mühendisliği Bölümü Ders Notları. Konya Tic. Borsası Yayın No:2
- Huang W.N., Li L.L., Wang F., Wan J.J., Tilley M.,
- Effect of transglutaminase on rheological and mixolab thermomechanical characteristics of oat dough. Food Chem 121:934-939.
- Kahraman K.,Sakyyan O., Ozturk S., Koksel H.,Sumnu G,Dubat A., 2008.Utilization of Mixolab to predict the suitability of flours in terms of cake quality. European Food Research Technology, 227: 565–570,
- Köksel H., Kahraman K.,Sanal T., Sivri Özay D., Dubat A., 2009. Potential utilization of mixolab for quality evaluation of bread wheat genotypes V.86, (5) P. 522 - 526 .
- Rosell C.M., Collar C., Haros M., 2007. Assessment of hydrocolloid on the thermomechanical properties of wheat using the mixolab. Food Hydrocolloids,21:452–462.
- Szafranska A., 2010. Prognozowanıe jakoscı makı pszennej na podstawıe parametrów oceny jakoscı sruty za pomoca aparatu miksolab. Prace Instytutów i Laboratoriów Badawczych Przemyslu Spozywczego t. 65.
- Öztürk S., Kahraman K., Tiftik B.,Köksel, H., 2008.
- Predicting the cookie quality of flours by using Mixolab. European Food Research Technology, 227:1549–1554
Abstract
Bu çalışmada, ekmeklik buğday ıslah materyalinin değerlendirilmesinde miksolab cihazının kullanım uygunluğunu değerlendirmek için 18 adet kışlık buğday hattı ile 7 adet çeşidi materyal olarak kullanılmıştır.
Çalışma ile buğday örneklerinin protein içeriği, sertlik, Zeleny sedimantasyon, ekmek hacmi ve ekmek ağırlık analizleri yanında buğday unlarının reolojik özellikleri miksolab cihazı ile test edilmiştir. Buğday genotiplerinin bazı kalite özellikleri arasındaki ilişkiler miksolab cihazı ile incelenmiştir. Elde edilen sonuçlar göre miksolab değerleri ile buğday genotip özellikleri arasında ilişkilerden C1 değeri ile protein oranı ve Zeleny sedimantasyon, C2 değeri ile sertlik (p<0.05), C4 ile protein oranı ve Zeleny sedimantasyon arasında negatif ve önemli (P<0.05), C1-C2 ile protein oranı, Zeleny sedimantasyon, sertlik ve ekmek ağırlığı arasında negatif ve önemli, beta açısı ile protein oranı ve sertlik arasındaki ilişkiler de önemli bulunmuştur (P<0.05). Ekmeklik buğday ıslah materyalinin kalite özelliklerinin değerlendirilmesinde (protein kalitesi, enzimatik aktivite, nişasta retrogradasyonu vb.) miksolab'ın uygun bir cihaz olduğu kanaatine varılmıştır.
References
- Abdel-Samie M.A., Wan J.J., Huang W.N., Chung K.O., Xu B.C., 2010.Effects of cumin and ginger as antioxidants on dough mixing properties and cookie quality. Cereal Chem
- : 454-460.
- Anonim, 1981. Standard Methods of International Association for Cereal Science and Technology (ICC). Vienna, Austria.
- Anonim, 1990. AACC Approved Methods of the American Association of Cereal Chemist, USA.
- Angioloni A., Collar C., 2009. Significance of structuring/ prebiotic blends on bread dough thermo-mechanical profile. Eur Food Res Technol. 229: 603-610.
- Banu I.,Stoenescu G.,Ionescu V., Aprodu I., 2011.
- Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve. Czech J. Food Sci. (29) 35–44.
- Collar C., Bollain C., Rosell C.M., 2007. Rheological behaviour of formulated bread doughs during mixing and heating. Food Science and Technology International, 13:99–107.
- Dhaka V., Gulia N., Khatkar B.S., 2012. Application of Mixolab to Assess the Bread Making Quality of Wheat Varieties. 1: 183. doi:10.4172/ scientificreports.183
- Dubat A., 2010. A new AACC international approved method to measure rheological properties of a dough sample. Cereal Foods World (CFW),
- (3), 150.
- Edwards N.M., Dexter J.E., Scanlon M.G., 2002. Starch participation in durum dough linear viscoelastic properties. Cereal Chemistry (79) 850–856.
- Elgün, A., Türker, S., Bilgiçli, N. 2001. Tahıl ve
- Ürünlerinde Analitik Kalite Kontrolü Selçuk
- Ünv. Gıda Mühendisliği Bölümü Ders Notları. Konya Tic. Borsası Yayın No:2
- Huang W.N., Li L.L., Wang F., Wan J.J., Tilley M.,
- Effect of transglutaminase on rheological and mixolab thermomechanical characteristics of oat dough. Food Chem 121:934-939.
- Kahraman K.,Sakyyan O., Ozturk S., Koksel H.,Sumnu G,Dubat A., 2008.Utilization of Mixolab to predict the suitability of flours in terms of cake quality. European Food Research Technology, 227: 565–570,
- Köksel H., Kahraman K.,Sanal T., Sivri Özay D., Dubat A., 2009. Potential utilization of mixolab for quality evaluation of bread wheat genotypes V.86, (5) P. 522 - 526 .
- Rosell C.M., Collar C., Haros M., 2007. Assessment of hydrocolloid on the thermomechanical properties of wheat using the mixolab. Food Hydrocolloids,21:452–462.
- Szafranska A., 2010. Prognozowanıe jakoscı makı pszennej na podstawıe parametrów oceny jakoscı sruty za pomoca aparatu miksolab. Prace Instytutów i Laboratoriów Badawczych Przemyslu Spozywczego t. 65.
- Öztürk S., Kahraman K., Tiftik B.,Köksel, H., 2008.
- Predicting the cookie quality of flours by using Mixolab. European Food Research Technology, 227:1549–1554
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | July 23, 2014 |
| Published in Issue | Year 2014 Volume: 23 Issue: 1 |
