Durum Buğdayı Ununun Ekmek Üretiminde Kullanım İmkanlarının Araştırılması

Yıl 2022, , 130 - 136, 31.08.2022

Görkem Özülkü

https://doi.org/10.31590/ejosat.1093990

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

Öz

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.

Anahtar Kelimeler

Durum wheat flour, bread quality, farinograph, storage

Kaynakça

• AACC (2010). American Association of Cereal Chemists International. Approved Methods of the AACC, 11th Ed. Method: 10-10.03, Method: 10-05.01, The Association: St. Paul, MN, USA
• AACC International, 2000, Method No: 55-10, Method No: 54-21, The Association, St. Paul, MN, USA.
• AACC International, 1990, Method No: 08-01, Method No: 10-11, Method No: 10- 54, Method No: 10-90, Method No: 38-11, Method No: 44-01, Method No: 46-12, Method No: 55-10, Method No: 54-21, Method No: 56-60, Method No: 56-81B, The Association, St. Paul, MN, USA.
• Acquistucci, R., Melini, V., Tusa, S., & Mecozzi, M. (2019). Effect of different leavening agents on the nutritional characteristics of two durum wheat breads. European Food Research and Technology, 245(10), 2173-2181.
• Arendt, E. K., Ryan, L. A., & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food microbiology, 24(2), 165-174.
• Armero, E., & Collar, C. (1998). Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science, 28(2), 165-174.
• Boggini C, Pagani MA, Lucisano M (1997) Bread-making quality of common and durum wheat flour blends. Tec Molit 7:781–791.
• Boyacioğlu MH, D’Appolonia BL (1994a) Characterization and utilization of durum wheat for bread-making. I. Comparison of chemical, rheological, and baking properties between bread wheat flours and durum wheat flours. Cereal Chem 71:21–27
• Boyacioğlu MH, D’Appolonia BL (1994b) Characterization and utiliza- tion of durum wheat for bread-making. III. Staling properties of bread baked from bread wheat flours and durum wheat flours. Cereal Chem 71:34–41
• Dexter, J. E., JE, D., & RR, M. (1978). Effect of semolina extraction rate on semolina characteristics and spaghetti quality.
• Fadda, C., Santos, E. M., Piga, A., & Collar, C. (2010). Innovative traditional Italian durum wheat breads: Influence of yeast and gluten on performance of sourdough Moddizzosu breads. Cereal chemistry, 87(3), 204-213.
• Giannone, V., Lauro, M. R., Spina, A., Pasqualone, A., Auditore, L., Puglisi, I., & Puglisi, G. (2016). A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread. LWT-Food Science and Technology, 65, 381-389.
• Hareland GA, Puhr DP (1998) Baking performance of durum and soft wheat flour in a sponge-dough bread-making procedure. Cereal Chem 75:830–835
• Jekle, M., Fuchs, A., & Becker, T. (2018). A normalized texture profile analysis approach to evaluate firming kinetics of bread crumbs independent from its initial texture. Journal of Cereal Science, 81, 147-152.
• Katina, K., Arendt, E., Liukkonen, K. H., Autio, K., Flander, L., & Poutanen, K. (2005). Potential of sourdough for healthier cereal products. Trends in Food Science & Technology, 16(1-3), 104-112.
• Lindenmeier, M., & Hofmann, T. (2004). Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products. Journal of Agricultural and Food Chemistry, 52(2), 350-354.
• Liu, C.Y.; Shepherd, K.W.; Rathjen, A.J. Improvement of durum wheat pastamaking and breadmaking qualities. Cereal Chem. 1996, 73, 155–166.
• Minervini, F., Celano, G., Lattanzi, A., De Angelis, M., & Gobbetti, M. (2016). Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough. Food microbiology, 60, 112-123.
• Onuegbu, N. C., Ihediohanma, N. C., Odunze, O. F., & Ojukwu, M. (2013). Efficiency of wheat: maize composite flour as affected by baking method in bread and cake production. Sky Journal of Food Science, 2(8), 005-013.
• Rinaldi, M., Paciulli, M., Caligiani, A., Sgarbi, E., Cirlini, M., Dall’Asta, C., & Chiavaro, E. (2015). Durum and soft wheat flours in sourdough and straight-dough bread-making. Journal of food science and technology, 52(10), 6254-6265.
• Różyło, R., Dziki, D., Laskowski, J., Skonecki, S., Łysiak, G., Kulig, R., & Różyło, K. (2014). Texture and Sensory Evaluation of Composite Wheat‐Oat Bread Prepared with Novel Two‐Phase Method Using Oat Yeast‐Fermented Leaven. Journal of texture studies, 45(3), 235-245.
• Sabanis, D., & Tzia, C. (2009). Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food and Bioprocess Technology, 2(1), 68-79.
• Sarkar, A. K., and J. E. B. T.-R. M. in F. S. Dexter. 2016. Wheat, Dry Milling. CHAP, Elsevier.
• Saka, M. 2019. Yulaf kepeği katkılı ekmeklerin fonksiyonel ve kalite özelliklerine ekmek yapım yöntemlerinin etkisi, Yüksek lisans tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara
• Torrieri, E., Pepe, O., Ventorino, V., Masi, P., & Cavella, S. (2014). Effect of sourdough at different concentrations on quality and shelf life of bread. LWT-Food Science and Technology, 56(2), 508-516.
• Yörük, G., & Güner, A. (2011). Laktik asit bakterilerinin sınıflandırılması ve Weissella türlerinin gıda mikrobiyolojisinde önemi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 6(2), 163-176.
• Zeevi, D., Korem, T., Zmora, N., Israeli, D., Rothschild, D., Weinberger, A., ... & Suez, J. (2015). Personalized nutrition by prediction of glycemic responses. Cell, 163(5), 1079-1094.