Agar ve Selüloz Gam İlavesinin Kavılca (Triticum Spelta L.) Un ve Ekmeğinin Reolojik ve Dokusal Özellikleri Üzerine Etkisi

Year 2019, Volume: 9 Issue: 2, 855 - 861, 01.06.2019

Ferhat Yüksel

https://doi.org/10.21597/jist.441336

Abstract

Bu çalışmanın amacı farklı konsantrasyonlarda (% 0-0.5 ve 1) hem agar hem de selüloz gam ile zenginleştirilmiş kavılca (Tr. Spelta L.) unundan yapılan hamur ve ekmeklerin bazı reolojik ve tekstürel özelliklerini araştırmaktır. Hamurların reolojik özellikleri için creep-recovery (sürünme-geri kazanım) analizi gerçekleştirilmiştir. Örneklerin elastik özellikleri % 24.30 ile % 30.53 aralığında değişim göstermiştir. Agar ve selüloz gamları ile zenginleştirilmiş hamurların sürünme ve geri kazanım analiz sonuçları istatistiksel olarak önemsiz bulunmuştur (p>0.05). Tekstür profil analiz (TPA) sonuçlarına göre ilave edilen gamlar ekmek örneklerinin sertlik, yapışkanlık ve çiğnenebilirlik değerlerini artırmıştır (p<0.05). Agar ve selüloz gamların kavılca unu ekmeği üzerine etkileri önemsiz bulunmuştur.

Keywords

Kavılca unu (Tr. Spelta L.), agar ve selüloz gum, reolojik ve dokusal özellikler

The Effect of Addition of Agar and Cellulose Gums on the Rheological and Textural Properties of Kavilca (Triticum Spelta L.) Flour and Bread

Abstract

The aim of this study was to investigate some rheological and textural properties of dough and bread made by kavilca flour (Tr. Spelta L.) enriched with either agar or cellulose at three different concentrations (0-0.5 and 1%). The creep-recovery analysis was conducted for the doughs rheological properties. The elastic properties of samples were in the range of 24.30-30.53 %. Our results revealed that addition of agar or cellulose gums did not significantly impact the rheological properties of dough. According to the results of texture profile analysis, the firmness, stickiness and chewiness properties of bread samples were increased with the addition of gums (p<0.05). Addition of agar and cellulose gums did not significantly change the bread quality characteristics.

Keywords

Kavilca flour (Tr. Spelta L.), agar and cellulose gums, rheological and textural properties

References

• Bonafaccia G, Galli V, Francisci R, Mair V, Skrabanja V, Kreft I, 2000. Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread. Food Chemistry, 68: 437-441
• Bojňanská T, Francakova H, 2002. The use of spelt wheat (Triticum spelta L.) for baking applications. Rostlinna Vyroba, 48 (4): 141-147.
• Bojňanská T, Šmitalová J, Vollmannová A, 2016. Effect Of The Addıtıon Of Hydrocolloıds On The Rheologıcal And Bakıng Propertıes Of The Products Wıth Added Spelt Flour (Triticum Spelta L.). Potravinarstvo, 10 (1): 157-163
• Boukid F, Folloni S, Sforza S, Vittadini E, Prandi B, 2018. Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications. Comprehensive Reviewsin Food Science Food Safety, 17: 123-136.
• Coda R, Nionelli L, Rizzello CG, De Angelis M, Tossut P, Gobbetti M, 2010. Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making. Journal of Applied Microbiology, 108: 925–935
• Erdem H, 2009. Triticum spelta buğdayında tane çinko konsantrasyonu yüksek ve çinko eksikliğine dayanıklı genotiplerin belirlenmesi ve karakterize edilmesi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Doktora tezi, Adana.
• Kohajdová Z, Karovıčová J, 2007. Effect Of Incorporatıon Of Spelt Flour On The Dough Properties And Wheat Bread Quality. Nauka Technology Jakość, 4 (53): 36 – 45
• Kohajdová Z, Karovıčová J 2008. Nutritional Value And Baking Applications Of Spelt Wheat. Acta Scientiarum Polonorum Technologia Aliment, 7 (3): 5-14
• Lacko-Bartošová M, Korczyk-Szabó J, 2011. Indirect baking quality and rheological properties of spelt wheat (Trıtıcum Spelta L.). Research Journal of Agriculture Science, 43, 1, 73-78.
• Pruska-Kedzior A, Kedzior Z, Klockiewicz-Kaminska E, 2008. Comparison of viscoelastic properties of gluten from spelt and common wheat. European Food Research Technology, 227:199–207
• Schober TJ, Clarke CI, Kuhn M, 2002. Characterization of functional properties of gluten proteins in spelt cultivars using rheological and quality factor measurements. Cereal Chemistry, 79 (3): 408-417.
• Schober TJ, Beana SR, Kuhn M, 2006. Gluten proteins from spelt (Triticum aestivum ssp. spelta) cultivars: A rheological and size-exclusion high-performance liquid chromatography study. Journal of Cereal Science, 44: 161–173.
• Yilmaz TM, Karaman S, Dogan M, Yetim H, Kayacier A, 2012. Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters. Journal of Food Engineering, 108: 327–336.
• Yuksel F, Kayacier A, 2016. Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips. LWT - Food Science Technology, 67: 89-98.
• Zielijski H, Ceglijska A, Michalska A, 2008. Bioactive compounds in spelt bread. European Food Research Technology, 226: 537–544.