Usage Potential of Various Wheat Flour Samples in Cookie Making

Abstract

In this study, the usage potential of wheat flour samples of different qualities (for pastry, bread, special purpose flour and tortilla) in cookie making was investigated, for this purpose; the effects of flour samples on cookie quality were examined. In the study, a standard method (AACCI Method 10-50.05; AACCI, 2010) was followed to determine the cookie quality of flours used in cookie production. Basic physical, chemical and color properties of cookies were determined. It has been clearly demonstrated that the quality of the flour used in cookie production directly affects the product qualities. In the research, it was determined that the cookies with the highest quality are the samples produced with pastry flour. Cookies produced with pastry flour; it was determined that the samples had the largest surface area, the lowest thickness, therefore the highest spreading factor, the lightest in weight, the lowest moisture content, the highest redness and yellowness color density. In the study, the product quality of the other 3 flour samples used in the production of cookies other than the pastry flour is significantly lower/worse than the pastry flour, but in the light of the data obtained, these 3 samples cannot be placed in a certain order in terms of cookie quality, it has been determined that one of them has better properties in terms of some features and the other one has relatively better properties in terms of some other features.

Keywords

• Flours for different purpose use
• flour quality
• cookie
• standard method
• product properties

Muhtelif Buğday Unu Örneklerinin Kurabiye Yapımında Kullanım Potansiyeli

Abstract

Bu çalışmada, farklı nitelikteki buğday unu örneklerinin (pastalık, ekmeklik, özel amaçlı un ve tortillalık) kurabiye yapımında kullanım potansiyeli araştırılmış, bu amaçla un örneklerinin kurabiye kalitesi üzerine etkileri incelenmiştir. Araştırmada, kurabiye üretiminde kullanılan unların kurabiye kalitesini tayin eden standart bir yöntem (AACCI Metot 10-50.05; AACCI, 2010) takip edilmiştir. Kurabiyelerin temel fiziksel, kimyasal ve renk özellikleri belirlenmiştir. Kurabiye üretiminde kullanılan un kalitesinin ürün niteliklerini doğrudan etkilediği net bir biçimde ortaya konulmuştur. Araştırmada, en üstün niteliğe sahip olan kurabiyelerin pastalık un ile üretilen örnekler olduğu tespit edilmiştir. Pastalık un ile üretilen kurabiyelerin; yüzey alanı en geniş, kalınlığı en az, dolayısıyla yayılma faktörü en yüksek, ağırlıkça en hafif, nem içeriği en düşük, kırmızılık ve sarılık renk yoğunluğu en yüksek örnekler oldukları saptanmıştır. Araştırmada, pastalık un dışında kurabiye üretiminde kullanılan diğer 3 un örneğinin ürün kalitesinin pastalık una göre belirgin biçimde geri/kötü olduğu, ancak elde edilen veriler ışığında bu 3 örneğin kendi içerisinde kurabiye kalitesi bakımından belirli bir sıralamaya konulamayacağı, bazı özellikler bakımından birinin, diğer bazı özellikler açısından ise yekdiğerinin nispeten daha iyi özelliğe sahip olduğu belirlenmiştir.

Keywords

• Farklı kullanım amaçlı unlar
• un kalitesi
• kurabiye
• standart metot
• ürün özellikleri

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