Türkiye’de Üretilen Baklavalık Unların Fiziksel, Fizikokimyasal ve Reolojik Özellikleri

Year 2014, Volume: 1 Issue: 2, 219 - 226, 26.07.2014

Nazlı YEYİNLİ Savlak Ergun Köse

Abstract

In this study, physical, physicochemical and rheological properties of 22 baklava flour samples obtained from baklava producers and flour factories with high baklava flour capacity in Konya, Gaziantep, Ankara, Izmir, Balıkesir, Isparta were determined and quality profile of baklava flour was introduced. Physical analysis such as particle size distribution and color; chemical and physicochemical properties such as ash content, protein content Zeleny sedimentation value, modified Zeleny sedimentation value, gluten content, gluten index, dried gluten, falling number, starch damage and rheological properties such as farinograph and extensograph tests were carried out. Average ash content of the samples were 0.58% (dm), protein content was 12.46% (dm), Zeleny sedimentation value was 37.6 mL, modified sedimentation value was 47.0 mL, gluten content was 29.8%, gluten index was 94.4% and water absorption was 60.4%. It was found that quality characteristics of flour samples obtained from flour factories and baklava producers changed regionally. Especially, flours obtained from Gaziantep had different physical, physicochemical and rheological properties depending on durum wheat.

Keywords

Special purpose flour, baklava, baklava flour quality

Physical, Physicochemical and Rheological Properties of Baklava Flours Produced in Turkey

Abstract

Bu çalışmada, Konya, Gaziantep, Ankara, İzmir, Balıkesir ve Isparta’daki yüksek kapasiteli un fabrikalarından ve baklava üreticilerinden temin edilen 22 baklavalık un örneğinin fiziksel, fizikokimyasal ve reolojik özellikleri belirlenmiş ve baklavalık unun kalite profile ortaya konmuştur. Fiziksel analizlerden partikül boyutu dağılımı ve renk;, fizikokimyasal analizlerden kül, protein, Zeleny sedimentasyon, modifiye Zeleny sedimentasyon, gluten, gluten indeks, kuru gluten, düşme sayısı, nişasta zedelenmesi ve reolojik analizlerden farinograf ve ekstensograf testleri gerçekleştirilmiştir. Örneklerin ortalama kül içeriği kuru maddede %0.58, protein içeriği %12.46, Zeleny sedimentasyon değeri 37.6 mL, modifiye Zeleny sedimentasyon değeri 47.0 mL, gluten içeriği %29.8, gluten indeks %94.4 ve ortalama su kaldırması %60.4’tür. Baklava üreticileri ve fabrikalardan temin edilen un örneklerinin kalite karakteristiklerinin bölgesel değişimler gösterdiği belirlenmiştir. Özellikle, Gaziantep’ten temin edilen unlar durum buğdayı kullanımına bağlı olarak farklı fiziksel, fizikokimyasal ve reolojik özellikler göstermiştir.

Keywords

Özel amaçlı un, baklava, baklavalık un kalitesi

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