Ekmeklik Buğday Unlarında Farinograf Parametreleri ile Ekmek Hacmi ve Bazı Kalite Özellikleri Arasındaki İlişkiler

Yıl 2015, Cilt: 3 Sayı: 1, 14 - 18, 10.09.2015

Seydi Aydoğan , Mehmet Şahin , Aysun Göçmen Akçacık Sümerya Hamzaoğlu Seyfi Taner

Öz

Bu çalışmanın amacı ekmeklik buğday ununda farinograf parametreleri, ekmek hacmi ve fizikokimyasal özellikler arasındaki ilişkilerin belirlenmesidir. Bu çalışmada 100 buğday genotipi (Triticum aestivum L.) 2012-2013 yetiştirme döneminde kuru şartlarda Konya merkez lokasyonunda yetiştirilmiştir. Buğday örneklerinin fiziksel, kimyasal ve reolojik (farinograf) analizleri yapılmış ve kalite özellikleri arasındaki korelasyon incelenmiştir. Bu çalışmada ekmek hacmi ile protein oranı (PRT) (p < 0.01), Zeleny sedimantasyon (ZLN) (p < 0.01), hamur gelişme süresi (DDT) (p < 0.01), su absorbsiyon kapasitesi (WAC) (p < 0.01), yumuşama derecesi 12. Dk (SFT12) (p < 0.01), farinograf kalite numarası (FQN) (p < 0.01), farinograf stabilite (STB) (p < 0.05) arasında önemli korelasyon tespit edilmiştir. Ekmeklik buğday ıslah programlarında genotiplerin son kullanım kalitesinin kısa sürede tespit edilmesinde farinograf testi yaygın olarak kullanılmaktadır

Anahtar Kelimeler

Ekmeklik buğday, kalite, farinograf, protein

Relationships between Farinograph Parameters and Bread Volume, Physicochemical Traits in Bread Wheat Flours

Öz

The aim of this work was to determine relationships between farinograph parameters and bread volume, physicochemical traits in bread wheat flours. In this study, one hundred wheat genotypes (Triticum aestivum L.) were grown under rainfed conditions in 2012-2013 growing season in Konya location. Physical, chemical and rheological (farinograph parameters) analyzes of wheat samples were made and the correlation between quality traits were investigated.In this study, it was obtained that the significant correlation between bread volume and protein content (PRT) (p < 0.01), Zeleny sedimentation (ZLN) (p < 0.01), dough development time (DDT) (p < 0.01), water absorbtion capacity(WAC)(p < 0.01), softening 12. minute (SFT12) (p < 0.01), farinograph quality number (FQN) (p < 0.01), farinograph stability (STB) (p < 0.05). The farinograph is a widely used predictive test with which end-use quality of many genotypes can be assessed in a short period of time in bread wheat breeding program

Anahtar Kelimeler

Bread wheat, quality, farinograph, protein

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