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Quality in Durum Wheat and Factors Affected Quality

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

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.

Kaynakça

  • Aalami, M., Leelavathi, K., and Rao, U.J.S.P., 2007. Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents. Food Chemistry, 100, 1243-1248.
  • Anonim, 2007. http://www.tmsd.org.
  • Anonymous, 2008. http://www.fao.org.
  • Borrelli, G.M., DeLeonardis, A.M., Fares, C., Platani, C., and DiFonzo, N., 2003. Effects of modified processing conditions on oxidative properties of semolina dough and pasta. Cereal Chemistry, 80, 225-231.
  • Bushuk, W., 1998. Wheat breeding for end-product use. Euphytica, 100, 137-145.
  • Cook, R.J., 1993. The classification of wheat cultivars using a standart reference electroforesis method. Journal of the National Institute of Agricultural Botany. 17, 273-281.
  • D’Egidio, M.G., Mariana, B.M. and Novaro, P., 1993. Viscoelastograph measures and total organic matter test: suitability in evaluating textural characterics of cooked pasta. Cereal Chemistry. 70, 67-72.
  • D’Ovidio, R., and Macsi, S., 2004. The low-molecularweight glutenin subunits of wheat gluten. Journal of Cereal Science, 39, 321-339.
  • Dziki, D., and Laskowski, J., 2005. Wheat kernel physical properties and milling process. Acta Agrophysica, 6, 59-71.
  • Edwards, N.M., Gianibelli, M.C., McCaig, T.N., Clarke, J.M., Ames, N.P., Larroque, O.R., and Dexter, J.E., 2007. Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes. Journal of Cereal Science, 45, 140-149.
  • Fares, C., Novembre, G., Di Fonzo, N, Galterio, G. and Pogna, N.E., 1997. Relationship between storage protein composition and quality in breeding lines of durum wheat. Agriculture Mediterranea, 127, 137-144.
  • Finney, K.F., Yamazaki, W.T., Youngs, V.L. and Rubenthaler, G.L., 1987. Quality of hard, soft and durum wheats. Wheat and Wheat İmprovement, 10, 727-741.
  • Fraignier, M.P., Michaux-Ferriere, N., and Kobrehel, K., 2000. Distribution of peroxidases in durum wheat (Triticum durum). Cereal Chemistry, 77, 11-17.
  • Gupta, R.B., Paul, J.G., Cornish, G.B., Palmer,G.A., Bekes, F. and Rathjen, A.J., 1994. Allelic variation at glutenin subunits and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats. Its additive and interaction effects on dough properties. Journal of Cereal Science, 19, 9-17.
  • Hoseney, R.C., 1994. Principles of Cereal Science and Technology (2nd ed.). American Association of Cereal Chemists, St. Paul, MN.
  • Liu, C.Y., Shepherd, K.W., and Rathjen, A.J., 1996. Improvement of durum wheat pastamaking and breadmaking qualities. Cereal Chemistry, 73, 155-166.
  • Matsuo, R.R. and Dexter, J.E., 1980. Relationship between some durum wheat characteristics and semolina milling properties. Canadian Journal of Plant Science. 60, 49-53.
  • Morris, S.R., 2004. Grain: Quality attributes. Encyclopedia of Grain Science, Eds: Wrigley, C. etal., Elsevier Ltd., Amsterdam, 238-254.
  • Payne, P.I., Holt, L.M., Lawrence, G.J. and Law, C.N., 1982. The genetic of gliadin and glutenin, the major storage proteins of the wheat endosperm. Qualitas Plantarum Plant Foods for Human Nutrition, 31, 229-241.
  • Sayaslan, A., 2007. Tahılların kimyasal bileşimi ve kalite, Ders notları.
  • Sissons, M., 2004. Pasta. Encyclopedia of Grain Science, Elsevier Ltd., Amsterdam, 410-418.
  • Troccoli, A., Borreli, G.M., De Vita, P., Fares, C. and Di Fonzo, N, 2000. Durum wheat quality: A multidisciplinary concept. Journal of Cereal Science, 32, 99-113.
  • Turnbull K.M., and Rahman S., 2002. Endosperm texture in wheat. Journal of Cereal Science, 36, 327-337.

Makarnalık Bugdaylarda Kalite ve Kaliteyi Etkileyen Faktörler

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

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.

Kaynakça

  • Aalami, M., Leelavathi, K., and Rao, U.J.S.P., 2007. Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents. Food Chemistry, 100, 1243-1248.
  • Anonim, 2007. http://www.tmsd.org.
  • Anonymous, 2008. http://www.fao.org.
  • Borrelli, G.M., DeLeonardis, A.M., Fares, C., Platani, C., and DiFonzo, N., 2003. Effects of modified processing conditions on oxidative properties of semolina dough and pasta. Cereal Chemistry, 80, 225-231.
  • Bushuk, W., 1998. Wheat breeding for end-product use. Euphytica, 100, 137-145.
  • Cook, R.J., 1993. The classification of wheat cultivars using a standart reference electroforesis method. Journal of the National Institute of Agricultural Botany. 17, 273-281.
  • D’Egidio, M.G., Mariana, B.M. and Novaro, P., 1993. Viscoelastograph measures and total organic matter test: suitability in evaluating textural characterics of cooked pasta. Cereal Chemistry. 70, 67-72.
  • D’Ovidio, R., and Macsi, S., 2004. The low-molecularweight glutenin subunits of wheat gluten. Journal of Cereal Science, 39, 321-339.
  • Dziki, D., and Laskowski, J., 2005. Wheat kernel physical properties and milling process. Acta Agrophysica, 6, 59-71.
  • Edwards, N.M., Gianibelli, M.C., McCaig, T.N., Clarke, J.M., Ames, N.P., Larroque, O.R., and Dexter, J.E., 2007. Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes. Journal of Cereal Science, 45, 140-149.
  • Fares, C., Novembre, G., Di Fonzo, N, Galterio, G. and Pogna, N.E., 1997. Relationship between storage protein composition and quality in breeding lines of durum wheat. Agriculture Mediterranea, 127, 137-144.
  • Finney, K.F., Yamazaki, W.T., Youngs, V.L. and Rubenthaler, G.L., 1987. Quality of hard, soft and durum wheats. Wheat and Wheat İmprovement, 10, 727-741.
  • Fraignier, M.P., Michaux-Ferriere, N., and Kobrehel, K., 2000. Distribution of peroxidases in durum wheat (Triticum durum). Cereal Chemistry, 77, 11-17.
  • Gupta, R.B., Paul, J.G., Cornish, G.B., Palmer,G.A., Bekes, F. and Rathjen, A.J., 1994. Allelic variation at glutenin subunits and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats. Its additive and interaction effects on dough properties. Journal of Cereal Science, 19, 9-17.
  • Hoseney, R.C., 1994. Principles of Cereal Science and Technology (2nd ed.). American Association of Cereal Chemists, St. Paul, MN.
  • Liu, C.Y., Shepherd, K.W., and Rathjen, A.J., 1996. Improvement of durum wheat pastamaking and breadmaking qualities. Cereal Chemistry, 73, 155-166.
  • Matsuo, R.R. and Dexter, J.E., 1980. Relationship between some durum wheat characteristics and semolina milling properties. Canadian Journal of Plant Science. 60, 49-53.
  • Morris, S.R., 2004. Grain: Quality attributes. Encyclopedia of Grain Science, Eds: Wrigley, C. etal., Elsevier Ltd., Amsterdam, 238-254.
  • Payne, P.I., Holt, L.M., Lawrence, G.J. and Law, C.N., 1982. The genetic of gliadin and glutenin, the major storage proteins of the wheat endosperm. Qualitas Plantarum Plant Foods for Human Nutrition, 31, 229-241.
  • Sayaslan, A., 2007. Tahılların kimyasal bileşimi ve kalite, Ders notları.
  • Sissons, M., 2004. Pasta. Encyclopedia of Grain Science, Elsevier Ltd., Amsterdam, 410-418.
  • Troccoli, A., Borreli, G.M., De Vita, P., Fares, C. and Di Fonzo, N, 2000. Durum wheat quality: A multidisciplinary concept. Journal of Cereal Science, 32, 99-113.
  • Turnbull K.M., and Rahman S., 2002. Endosperm texture in wheat. Journal of Cereal Science, 36, 327-337.
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

Tugba Eserkaya Güleç Bu kişi benim

Özlem Ates Sönmezoglu Bu kişi benim

Ahmet Yıldırım Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2010
Yayımlandığı Sayı Yıl 2010 Cilt: 2010 Sayı: 1

Kaynak Göster

APA Güleç, T. E., Sönmezoglu, Ö. A., & Yıldırım, A. (2010). Makarnalık Bugdaylarda Kalite ve Kaliteyi Etkileyen Faktörler. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 2010(1), 113-120.