Atıf İçin Kopyala
Karaduman Y., Çiçek O., Sarsilmazer N., Üstünkaya Z. S., Kaymak E., Yüksel M.
European Food Science and Engineering, cilt.5, sa.2, ss.8-15, 2024 (Hakemli Dergi)
Özet
In this study, the physical, chemical, technological, gluten aggregation, and dough rheological properties of flat bread flours (“Bazlama", "Pide", "Gözleme", "Lavash") produced in Eskişehir were evaluated in detail by comparing them with “Bread” flour. The highest SRC lactic acid and GPI (gluten performance indeks) values (118.1% and 0.648, respectively) were found in "Gözleme" flour; however, "Lavash" and "Pide" flours had values close to “Bread” flour. The lowest SRC lactic acid and GPI values were obtained in "Bazlama" flour (84.13% and 0.531, respectively). The protein content of “Lavash” flour was close to bread flour (10.60%), while the protein content of "Pide" and "Gözleme" flours was higher (11.07% and 10.94%, respectively). The protein content of “Bazlama” flour was significantly lower than that of other flours (9.84%). Again, the sedimentation value of “Gözleme” flour was above that of other flours (65.0 ml). Lavash flour also had a high sedimentation value (60.0 ml). The sedimentation values of “Pide” and “Bread” flour were similar (approximately 53.0 ml) and lower. “Bazlama” flour gave a low sedimentation value (43.0 ml). Unlike bread flour, flat bread flours had a gluten indeks (GI) value higher than 90.0%. The ash content of flat bread flours varied between approximately 0.550 and 0.650%. “Bread” flour had the longest GlutoPeak peak maximum time (PMT) (102.0 s). “Bazlama” flour had the lowest torque 15 s before the maximum torque (BM), maximum torque (BEM), torque 15 s after the maximum torque (PM), energy, and water absorption (19,3 BU; 36,3 BU; 22,0 BU; %9,07; %18,57, 26,0 J ve %53,5, respectively). The BEM value of “Lavash”, “Gözleme” and “Pide” flours was higher than bread flour (around 45 BU). Of these three flours, “Pide” and “Lavash” flours maintained their high BEM after 15 s and gave a high PM (37.7 BU and 31.7 BU, respectively). “Bazlama” flour had the lowest PM value (22.0 BU). Particularly, “Gözleme” and “Pide” flours had high gluten-aggregation properties. Although the gluten and protein content values of “Lavash” flour were similar to those of “Bread” flour, its energy and water absorption values were higher (127.3 J and 58.0%). The difference between “Lavash” and “Pide” flours was a short PMT value (around 50 s). “Gözleme” flour had the highest stability (4.15 min.) and the lowest softening degree (49.5 FU) in the farinograph. Farinograph stability, development time, and softening degree values were also better in “Pide” flour (3.05 min., 2.85 min., and 85.0 BU, respectively). The farinograph qulaity number (FQN) values of these two flours were also high (65.5 and 50.0). “Bazlama” flour had low stability, FQN, and high softening degree. The “Bazlama” flour had the highest softening value (243.5 FU). Farinograph rheological properties of “Lavash” and control “Bread” flour were similar to each other. While the G' value of “Gözleme” and “Pide” flours, which were more stable in the farinograph, was found to be higher (27200 Pa and 24525 Pa), the G' value of “Lavash” flour was the lowest (around 12215 Pa). The G' values of “Bazlama” and “Bread” flour were similar (18050 Pa and 16590 Pa). The “Gözleme” and “Pide” flours with higher storage resistance (G') had higher G'' values (around 12000 Pa). “Lavash” flour had the lowest G'' value (6433.5 Pa). The lowest G'' values of “Bazlama” and “Bread” flour were found to be similar. “Gözleme” flour had the lowest Tanδ value (0.464). It is also low in “Pide” flour (0.491). The dough from these flours had an elastic structure. The “Lavash” and “Bazlama” flours had the highest Tanδ value (0.531 and 0.537). As a result, “Lavash” and “Bazlama” flours were found to have weaker and more extensible viscoelastic properties.