YAŞ GLÜTEN MİKTARININ BUĞDAY UNU HAMURUNUN DOĞRUSAL OLMAYAN VİSKOELASTİK ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ

Yıl 2023, , 1276 - 1291, 15.12.2023

Gamze Yazar

https://doi.org/10.15237/gida.GD23118

Öz

Buğday unlarındaki yaş glüten miktarının, bu unlardan elde edilen hamurların yüksek deformasyonlar altında göstermiş oldukları viskoelastik özellikleri üzerindeki etkisi Yüksek Genlikli Salınımlı Kayma (LAOS) testi ile belirlenmiştir. Bu amaçla, %29.80.15 yaş glüten içeren sert kırmızı kışlık buğday unu ve %23.90.26 yaş glüten içeren yumuşak kırmızı kışlık buğday unundan Farinograf testi ile hamur örnekleri elde edilmiştir. Sert kırmızı kışlık buğday ununun Farinograf stabilite ve optimum su kaldırma değerlerinin daha yüksek olduğu tespit edilmiştir. LAOS testleri, buğday unundaki glüten miktarının, artan deformasyonlar karşısında hamurun göstermiş olduğu mukavemete katkı sağladığını ortaya koymuştur. Daha yüksek yaş glüten miktarına sahip olan sert kırmızı kışlık buğday unu hamuru, yoğurma ve açma gibi hamur işleme aşamalarında görülen yüksek frekanslı deformasyonlar altında daha fazla gerinim katılaşması davranışı göstermiştir. Diğer taraftan, hamur örneklerinin her bir frekansta belirlenen döngü içi (salınım döngüsü) kayma incelmesi değerlerinde glüten miktarına bağlı olarak belirgin bir değişiklik gözlemlenmemiştir.

Anahtar Kelimeler

yaş öz miktarı, buğday unu hamuru, reoloji, LAOS

IMPACT OF WET GLUTEN CONTENT ON NON-LINEAR VISCOELASTIC PROPERTIES OF WHEAT FLOUR DOUGHS

Öz

The impact of wet gluten content in wheat flours on viscoelastic responses of the resulting wheat flour doughs under large deformations were studied using the Large Amplitude Oscillatory Shear (LAOS) tests. For this purpose, dough samples of hard red winter (HRW) wheat flour with 29.80.26% wet gluten and soft red winter (SRW) wheat flour with 23.90.15% wet gluten were obtained at the end of the Farinograph tests. Farinograph mixing stability and optimum water absorption capacity were higher for HRW wheat flour. LAOS tests revealed the contribution of gluten content to the resilience of wheat flour dough against the increasing deformations. Higher strain stiffening was found for HRW wheat flour dough with higher gluten content under large deformations with high frequency, resembling the deformations experienced during dough processing steps such as mixing or sheeting. Intracycle shear thinning behaviors of doughs were not affected by the gluten content at each frequency studied.

Anahtar Kelimeler

wet gluten content, wheat flour dough, rheology, LAOS

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