Physicochemical, dough rheological and gluten aggregation properties of flours used in the production of flat breads in Eskişehir

Yaşar Karaduman; Onur Çiçek; Nida Sarsilmazer; Zeynep Sude Üstünkaya; Eren Kaymak; Merve Yüksel

doi:10.55147/efse.1493110

EN

Physicochemical, dough rheological and gluten aggregation properties of flours used in the production of flat breads in Eskişehir

Abstract

In this study, the physicochemical, gluten, and dough rheological properties of flat bread flours were evaluated. “Gözleme” flour had the highest solvent retention capacity (SRC) lactic acid, gluten performance index (GPI), and sedimentation values (118.11%, 0.648, and 65.0 ml, respectively). The dough stability of the “Gözleme” flour was also the highest at 4.15 min. The G' values of “Gözleme” and “Pide” flours were found to be higher (27200 Pa and 24525 Pa), and tanδ values of them were found to be lower (0.464 and 0.491). The “Bazlama” flour had the lowest protein content (9.84%), sedimentation (43.0 ml), and SRC lactic acid (84.13%). Bazlama” flour had low farinograph stability (1.30 min), GlutoPeak maximum tork (BEM) and energy values (36.3 BU and 26.0 J). The BEM value of “Lavash”, “Gözleme”, and “Pide” flours was higher than bread flour (around 45.0 BU). The “Lavash” and “Pide” flours had a short PMT value (around 50 s). The G' value of “Lavash” flour was the lowest (12215 Pa). “Lavash” and “Bazlama” flours had the highest Tanδ value (0.531 and 0.537). Generally, the dough and gluten-rheological properties of “Pide” flour were found to be higher, and those of Lavash” flour were more similar to “Bread” flour.

Keywords

Flat Breads , Wheat Flour Quality , Dough Rheological Properties , GlutoPeak , Rheometer , Farinograph

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Details

Primary Language

English

Subjects

Food Engineering , Grain Technology

Journal Section

Research Article

Authors

Yaşar Karaduman ^*
0000-0003-1306-3572
Türkiye

Onur Çiçek
0009-0007-4723-7741
Türkiye

Nida Sarsilmazer
0009-0001-2424-4646
Türkiye

Zeynep Sude Üstünkaya
0009-0002-1701-9288
Türkiye

Eren Kaymak
0009-0008-3070-550X
Türkiye

Merve Yüksel
0009-0006-8134-3428
Türkiye

Early Pub Date

September 21, 2024

Publication Date

December 30, 2024

Submission Date

May 31, 2024

Acceptance Date

July 16, 2024

Published in Issue

Year 2024 Volume: 5 Number: 2

DOI

https://doi.org/10.55147/efse.1493110

IZ

https://izlik.org/JA89CG46LK

APA

Karaduman, Y., Çiçek, O., Sarsilmazer, N., Üstünkaya, Z. S., Kaymak, E., & Yüksel, M. (2024). Physicochemical, dough rheological and gluten aggregation properties of flours used in the production of flat breads in Eskişehir. European Food Science and Engineering, 5(2), 51-59. https://doi.org/10.55147/efse.1493110

Physicochemical, dough rheological and gluten aggregation properties of flours used in the production of flat breads in Eskişehir

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Physicochemical, dough rheological and gluten aggregation properties of flours used in the production of flat breads in Eskişehir

Abstract

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References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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