Durum Buğdayı Ununun Ekmek Üretiminde Kullanım İmkanlarının Araştırılması

Öz

Durum buğdayı unu (DBU), makarnalık irmik üretiminde açığa çıkan bir yan üründür. Bu çalışmada DBU, ekmek formülasyonuna belli oranlarda doğrudan (%7.5, %15 ve %22.5) ve aynı oranları sağlayacak şekilde ekşi hamur olarak ilave edilmiştir. Ekmeklik buğday unu ile %7.5, %15 ve %22.5 oranlarında ikame edilen DBU, farinograf su absorpsiyon değerini azaltmıştır (p<0.05). Artan DBU miktarı, ekmeklerin spesifik hacim değerini kontrol ekmeğine göre (%0 DBU) önemli derecede azaltmıştır (p<0.05). En yüksek ekmek içi sertlik değeri (5,25±0,37 N), yüksek oranda DBU’yu (%22.5) ekşi hamur olarak içeren ekmekte gözlemlenmiştir. DBU’nun doğrudan ekmek formülasyonuna ilave edilmesi, ekşi hamur olarak ilave edilmesine göre, ekmeklerin kabuk rengi parlaklık (L*) değerini artırmıştır (p<0.05). Daha yüksek kabuk a* (kırmızılık) değeri ise ekşi hamur olarak ilave edilmesinde gözlemlenmiştir (p<0.05). Her iki ekmek çeşidinin (doğrudan ve ekşi hamurlu DBU ilavesi) sertlik (N) değeri, 0. gün ile kıyaslandığında depolamanın diğer günlerinde önemli derecede artmıştır (p<0.05). Düşük oranda durum buğdayı unlu ekşi hamur ilavesi (%7,5), doğrudan durum buğdayı unlu ilaveli ekmeklere, spesifik hacim ve sertlik değeri açısından yakın kalite özellikleri göstermiştir.

Anahtar Kelimeler

• Durum buğdayı unu
• ekmeklik kalite
• farinograf
• depolama

Investigation of the Usage Possibilities of Durum Wheat Flour in Bread Production

Abstract

Durum wheat flour (DWF) is a by-product obtained from the production of durum wheat semolina. In this study, DWF was added to the bread formulation in certain levels directly (7.5%, 15% and 22.5%) and as sourdough to provide the same proportions. DWF which is substituted with bread wheat flour in the levels of 7.5%, 15% and 22.5% decreased farinograph water absorption value (p<0.05). Increased amount of DWF decreased the specific volume of bread samples significantly when compared to control bread (0% DWF). The highest crumb hardness (5.25±0,37 N) was observed for the bread containing high amount of DWF (22.5%) as sourdough. Direct addition of DWF into bread formulation increased the crust L* (lightness) value (p<0.05) than the addition as sourdough. The higher crust a* (redness) value was observed for DWF addition as sourdough (p<0.05). The hardness value (N) of both bread types (direct addition of DWF and sourdough with DWF) increased significantly (p<0.05) on other days of storage compared to day 0.

Keywords

• Durum wheat flour
• bread quality
• farinograph
• storage

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