Quality in Durum Wheat and Factors Affected Quality

Yıl 2010, Cilt: 2010 Sayı: 1, 113 - 120, 01.06.2010

Tugba Eserkaya Güleç Özlem Ates Sönmezoglu Ahmet Yıldırım

Öz

Astract: Although Turkey is among the major producing countries with annual production capacity of 3 million tons, she imports durum wheat in recent years. The most important reason is that quality of product is not.desired level. Pasta quality is the basic criteria for determining the quality of durum wheat. This criteria is influenced by the rate of hardness and vitreousness of grain, test weight, the quality and amount of protein, milling quality, concentration of yellow pigment, activities of oxidative enzymes such as LOX and PPO. Cultivation techniques, use of certified seeds and ecological factors change the features and affected quality directly or indirectly. Pasta quality varies according to the end product, producer, milling industry, seed companies, pasta industry and consumers. To obtain high-quality products and to compete with producers countries in exporting should be regarded quality breeding studies. In this context, should benefit from agricultural biotechnology and genetic engineering.

Anahtar Kelimeler

Gluten, Quality, Durum Wheat, Protein

Makarnalık Bugdaylarda Kalite ve Kaliteyi Etkileyen Faktörler

Öz

Türkiye yıllık üç milyon ton üretim miktarı ile önemli üretici ülkeler arasında yer almasına ragmen makarnalık bugday ithal etmektedir. Bunun en önemli nedeni, üretilen ürünün kalite degerinin istenilen düzeyde olmamasıdır. Makarnalık bugdayın kalitesini belirleyen temel kriter makarnalık kalitesidir. Bu kriter; tanenin sertlik ve camsılık oranı, test (hektolitre) agırlıgı, protein miktarı ve kalitesi (gluten kuvveti), ögütme kalitesi, sarı pigment konsantrasyonu ile sarı renk kaybı veya renk kararmasına neden olan lipoksijenaz/lipoksidaz (LOX), polifenol oksidaz (PPO) gibi oksidatif enzimlerin aktiviteleri tarafından etkilenmektedir. Bahsedilen bu özellikler; çesit özelligi, sertifikalı tohumluk kullanımı, ekolojik faktörler ve yetistirme tekniklerine baglı olarak degismekte ve kaliteyi dogrudan ya da dolaylı olarak etkilemektedir. Makarnalık kalitesi, son ürüne, üreticiye, ögütme sanayisine, tohum firmalarına, makarna sanayisine ve tüketiciye göre degismektedir. Talep edilen kaliteli ürünü elde edebilmek ve ihracatta diger üretici ülkelerle rekabet edebilmek için, kalite ıslahı çalısmalarına önem verilmesi gerekmektedir. Bu anlamda, tarımsal biyoteknoloji ve genetik mühendisliginden faydalanılmalıdır.

Anahtar Kelimeler

Gluten, Kalite, Makarnalık Bugday, Protein

Kaynakça

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