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FARKLI MALT UNLARININ HAMURUN REOLOJİK ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2022, Volume: 47 Issue: 2, 220 - 230, 25.02.2022
https://doi.org/10.15237/gida.GD21123

Abstract

Bu çalışmada, farklı tahıllardan (buğday, arpa, çavdar, tritikale, darı, mısır, pirinç, yulaf) elde edilen malt unlarının hamurun reolojik, fermantasyon ve çirişlenme özellikleri üzerindeki etkisi araştırılmıştır. Ekmeklik una eklenen malt unu ve ticari enzim, Amilograf cihazında ölçülen pik viskozite ve sıcaklık değerlerini düşürmüştür. Un örneklerinin su absorpsiyon, gelişme süresi, hamur stabilitesi, yumuşama derecesi ve yoğurma tolerans indeksi gibi farinogram özellikleri açısından sırasıyla buğday, çavdar ve yulaf maltı en iyi sonucu vermiştir. Genel olarak, malt unu ilavesi hamurun uzayabilirliğini arttırırken, hamur direncini ve hamur enerjisini düşürmüştür. Yulaf, pirinç ve mısır maltı, hamurun gaz tutma gücü, maksimum hamur yüksekliği ve gaz kaçış noktası gibi fermantasyon özelliklerini olumlu yönde etkilemiştir. Hamur şişirme analizi ile elde edilen basınç, uzayabilirlik ve enerji değerleri açısından en iyi sonuçları buğday maltının verdiğini söylemek mümkündür. Çalışmadan elde edilen tüm veriler dikkate alındığında enzim kaynağı olarak malt unu kullanımının hamur reolojik özellikleri açısından ticari enzime göre daha iyi sonuçlar verdiği görülmüştür. Tüm hamur özellikleri açısından buğday maltının en iyi sonuçları verdiği sonucuna varılmıştır.

References

  • AACC, 2000. American Association of Cereal Chemists. 2000. Approved Methods of the AACC. 10th ed. Methods 44-15A, 56-81. The Association: St. Paul. MN.
  • Aguilar, J., Miano, A.C., Obregón, J., Soriano-Colchado, J., Barraza-Jáuregui, G., 2019. Malting process as an alternative to obtain high nutritional quality quinoa flour. J. Cereal Sci. 90, 102858, doi: 10.1016/j.jcs.2019.102858
  • Aydoğan, S., Akçacık, A.G., Şahin, M., Kaya, Y., Koç, H., Görgülü, M.N., Ekici, M. (2012). Ekmeklik buğday unlarında alveograf, farinograf ve miksografta ölçülen reolojik özelikler arasındaki ilişkinin belirlenmesi. Süleyman Demirel University, Journal of the Faculty of Agriculture. 7(1): 74-82.
  • Bilgiçli, N., Türker, S. (2004). Tarhanada sindirilebilir protein ve kül miktarı üzerine maya, malt unu ve fitaz katkılarının etkileri. Süleyman Demirel University, Journal of the Faculty of Agriculture. 18(33): 90 – 97.
  • Boz, H. (2008). Farklı doğal bitkisel katkıların organik ekmek üretiminde kullanılması ve kalite üzerine etkileri. Atatürk University, Institute of Natural and Applied Sciences, MSc Thesis, Erzurum/Turkey, 93 p.
  • Boz, H., Karaoğlu, M.M., Kotancılar, H.H., Gerçekaslan, K.E. (2010). The effects of different materials as dough improvers for organic whole wheat bread. Int. J. Food Sci. Technol. 45: 1472–1477, doi: 10.1111/j.1365-2621.2010.02289.x
  • Codină, G.G., Leahu, A. (2009). The improvement of the quality of wheat flour with a lower content of α-amylase through the addition of different enzymatic products. Lucrari Stiintifice - Ser. Agron. 52: 629-635.
  • D’Appolonia, B. (1984). Types of Farinograph curves and factors affecting them, in: D’Appolonia, B.L., Kunerth, W.H. (Eds.), The Farinograph Handbook. AACC., St. Paul, MN, pp. 13–23.
  • Dikici, N., Bilgiçli, N., Elgün, A., Ertaş, N. (2006). Unun ekmekçilik kalitesi ile farklı metotlarla ölçülen hamurun reolojik özellikleri arasındaki ilişkiler. Gıda/The Journal of Food. 31(5): 285-291, doi: 10.21566/tarbitderg.279719
  • Dobraszczyk, B.J. (1997). The rheological basis of dough stickiness. J. Texture Stud. 28: 139-162, doi: 10.1111/j.1745-4603.1997.tb00108.x
  • Elgün, A., Ertugay, Z. (2002). Tahıl İşleme Teknolojisi, Atatürk University Faculty of Agriculture Publications: 718, Textbooks Series: 52, fourth ed., Erzurum, Turkey.
  • Elgün, A., Ertugay, Z., Certel, M., Kotancılar, H.G. (2011). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu. Atatürk University Faculty of Agriculture Publications No: 867, pp 270, Erzurum, Turkey.
  • Ertugay, Z. (1983). Buğdayda amilolitik aktivite ve unların alfa amilaz enzimi ile katkılanması. Atatürk University Journal of the Faculty of Agriculture. 14: 177-179.
  • Gujjaiah, S., Kumari, C. (2013). Evaluation of changes in α-amylase, β-amylase and protease during germination of cereals. Int. J. Agric. Sci. Res. 3(3): 55-62.
  • Huang, W., Kim, Y., Li, X., Rayas-Duarte, P. (2008). Rheofermentometer parameters and bread spesific volume of frozen sweet dough influenced by ingredients and dough mixing temperature. J. Cereal Sci. 48: 639-646, doi: 10.1016/j.jcs.2008.02.008
  • Hrušková, M., Švec, I., Kučerová, I. (2018). Effect of malt flour addition on the rheological properties of wheat fermented dough. Czech J. Food Sci. 21(6): 210–218, doi: 10.17221/3500-CJFS
  • Hugo, L.F., Rooney, L.W., Taylor, J.R.N. (2000). Malted sorghum as a functional ingredient in composite bread. Cereal Chem. 77(4): 428-432 ; doi : 10.1094/CCHEM.2003.80.5.495
  • Ibrahim, S., Inelo, E.D., Eke, M.O. (2021). Physico-chemical, alveograph and anti-nutritional properties of breads formulated from wheat and pawpaw (Carica papaya) seed flour blends. AFSJ. 20(3): 72-85, doi: 10.9734/afsj/2021/v20i330280
  • ICC, (1992). Method No:115/1. Method for using the Brabender Farinograph. Approved 1972. ICC Standards, Vienna, Austria.
  • Khalil, H.A., Mansour, H.E., Dawoud, M.F. (2000). Influence of malt on rheological and baking properties of wheat-cassava composite flours. LWT-Food Sci. Technol. 33(3): 159-164, doi: 10.1006/fstl.1999.0629
  • Köten, M. (2005). Şanlıurfa yöresine özgü tırnaklı (düz) ekmeklerde bazı katkı maddelerinin ekmek kalitesine etkileri üzerine bir araştırma. Harran University, Institute of Natural and Applied Sciences, MSc Thesis, Şanlıurfa/Turkey, 75 p.
  • Makinen, Q.E., Arendt, E.K. (2012). Oat malt as a baking ingredient - A comparative study of the impact of oat, barley and wheat malts on bread and dough properties. J. Cereal Sci. 56: 747-753, doi: 10.1016/j.jcs.2012.08.009
  • Nkhata, S.G., Ayua, E., Kamau, E.H., Shingiro, J. (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Sci. Nutr. 6(6): 2446-2458, doi: 10.1002/fsn3.846
  • Rojas, J.A., Rosel, C.M., Benedito de Barber, C. (1999). Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocoll. 13: 27-33, doi: 10.1016/S0268-005X(98)00066-6
  • Şahin, M., Akçacık, A.G., Aydoğan, S., Demir, B., Önmez, H., Taner, S. (2013). Ekmeklik buğday ununda ekmek hacmi ile bazı fizikokimyasal ve reolojik özellikler arasındaki ilişkilerin tespiti. Tarla Bitkileri Araştırma Enstitüsü Dergisi. 22(1): 13-19.
  • Traoré, T., Mouquet, C., Icard-Vernière, C., Traoré, A.S., Trèche, S. (2004). Changes in nutrient composition, phytate and cyanide contents and α-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso). Food Chem. 8(1): 105-114, doi: 10.1016/j.foodchem.2004.01.032
  • Veluppillai, S., Nithyanantharajah, K., Vasantharubai, S., Balakumar, S., Arasaratnam, V. (2010). Optimization of bread preparation from wheat flour and malted rice flour. Rice Sci. 17: 51-59, doi: 10.1016/S1672-6308(08)60104-3
  • Zakupszki, Z.B., Véha, A. Szabó, P.B. (2018). Development of matzo made of wholemeal rye flour and its implementation in the industry. Anal. Tech. Szeged. 12(1): 8-14, doi: 10.14232/analecta.2018.1.8-14

THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH

Year 2022, Volume: 47 Issue: 2, 220 - 230, 25.02.2022
https://doi.org/10.15237/gida.GD21123

Abstract

The present work explored the effect of malt flours obtained from different grains (wheat, barley, rye, triticale, millet, maize, rice, oat) on rheology, fermentation and pasting properties of wheat dough. Malt flour and commercial enzyme added to bread flour decreased peak viscosity and peak temperature values measured in Amylograph. Wheat, rye and oat malt flours provided the best result, respectively, in terms of farinogram properties of flour samples such as water absorption, development time, dough stability, degree of softening and mixing tolerance index. In general, the addition of malt flour increased the extensibility of the dough, while lowering the dough resistance and dough energy. Oats, rice and corn malt positively affected the fermentation properties of the dough such as gas holding power, maximum dough height and gas escape point. It is possible to say that wheat malt gave the best results in terms of pressure, extensibility and energy values obtained by dough inflation analysis. When all the data obtained from the study were taken into consideration, it was seen that the use of malt flour as the enzyme source gave better results compared to the commercial enzyme in terms of dough rheological properties. It has been concluded that wheat malt gives the best results in terms of all dough properties.

References

  • AACC, 2000. American Association of Cereal Chemists. 2000. Approved Methods of the AACC. 10th ed. Methods 44-15A, 56-81. The Association: St. Paul. MN.
  • Aguilar, J., Miano, A.C., Obregón, J., Soriano-Colchado, J., Barraza-Jáuregui, G., 2019. Malting process as an alternative to obtain high nutritional quality quinoa flour. J. Cereal Sci. 90, 102858, doi: 10.1016/j.jcs.2019.102858
  • Aydoğan, S., Akçacık, A.G., Şahin, M., Kaya, Y., Koç, H., Görgülü, M.N., Ekici, M. (2012). Ekmeklik buğday unlarında alveograf, farinograf ve miksografta ölçülen reolojik özelikler arasındaki ilişkinin belirlenmesi. Süleyman Demirel University, Journal of the Faculty of Agriculture. 7(1): 74-82.
  • Bilgiçli, N., Türker, S. (2004). Tarhanada sindirilebilir protein ve kül miktarı üzerine maya, malt unu ve fitaz katkılarının etkileri. Süleyman Demirel University, Journal of the Faculty of Agriculture. 18(33): 90 – 97.
  • Boz, H. (2008). Farklı doğal bitkisel katkıların organik ekmek üretiminde kullanılması ve kalite üzerine etkileri. Atatürk University, Institute of Natural and Applied Sciences, MSc Thesis, Erzurum/Turkey, 93 p.
  • Boz, H., Karaoğlu, M.M., Kotancılar, H.H., Gerçekaslan, K.E. (2010). The effects of different materials as dough improvers for organic whole wheat bread. Int. J. Food Sci. Technol. 45: 1472–1477, doi: 10.1111/j.1365-2621.2010.02289.x
  • Codină, G.G., Leahu, A. (2009). The improvement of the quality of wheat flour with a lower content of α-amylase through the addition of different enzymatic products. Lucrari Stiintifice - Ser. Agron. 52: 629-635.
  • D’Appolonia, B. (1984). Types of Farinograph curves and factors affecting them, in: D’Appolonia, B.L., Kunerth, W.H. (Eds.), The Farinograph Handbook. AACC., St. Paul, MN, pp. 13–23.
  • Dikici, N., Bilgiçli, N., Elgün, A., Ertaş, N. (2006). Unun ekmekçilik kalitesi ile farklı metotlarla ölçülen hamurun reolojik özellikleri arasındaki ilişkiler. Gıda/The Journal of Food. 31(5): 285-291, doi: 10.21566/tarbitderg.279719
  • Dobraszczyk, B.J. (1997). The rheological basis of dough stickiness. J. Texture Stud. 28: 139-162, doi: 10.1111/j.1745-4603.1997.tb00108.x
  • Elgün, A., Ertugay, Z. (2002). Tahıl İşleme Teknolojisi, Atatürk University Faculty of Agriculture Publications: 718, Textbooks Series: 52, fourth ed., Erzurum, Turkey.
  • Elgün, A., Ertugay, Z., Certel, M., Kotancılar, H.G. (2011). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu. Atatürk University Faculty of Agriculture Publications No: 867, pp 270, Erzurum, Turkey.
  • Ertugay, Z. (1983). Buğdayda amilolitik aktivite ve unların alfa amilaz enzimi ile katkılanması. Atatürk University Journal of the Faculty of Agriculture. 14: 177-179.
  • Gujjaiah, S., Kumari, C. (2013). Evaluation of changes in α-amylase, β-amylase and protease during germination of cereals. Int. J. Agric. Sci. Res. 3(3): 55-62.
  • Huang, W., Kim, Y., Li, X., Rayas-Duarte, P. (2008). Rheofermentometer parameters and bread spesific volume of frozen sweet dough influenced by ingredients and dough mixing temperature. J. Cereal Sci. 48: 639-646, doi: 10.1016/j.jcs.2008.02.008
  • Hrušková, M., Švec, I., Kučerová, I. (2018). Effect of malt flour addition on the rheological properties of wheat fermented dough. Czech J. Food Sci. 21(6): 210–218, doi: 10.17221/3500-CJFS
  • Hugo, L.F., Rooney, L.W., Taylor, J.R.N. (2000). Malted sorghum as a functional ingredient in composite bread. Cereal Chem. 77(4): 428-432 ; doi : 10.1094/CCHEM.2003.80.5.495
  • Ibrahim, S., Inelo, E.D., Eke, M.O. (2021). Physico-chemical, alveograph and anti-nutritional properties of breads formulated from wheat and pawpaw (Carica papaya) seed flour blends. AFSJ. 20(3): 72-85, doi: 10.9734/afsj/2021/v20i330280
  • ICC, (1992). Method No:115/1. Method for using the Brabender Farinograph. Approved 1972. ICC Standards, Vienna, Austria.
  • Khalil, H.A., Mansour, H.E., Dawoud, M.F. (2000). Influence of malt on rheological and baking properties of wheat-cassava composite flours. LWT-Food Sci. Technol. 33(3): 159-164, doi: 10.1006/fstl.1999.0629
  • Köten, M. (2005). Şanlıurfa yöresine özgü tırnaklı (düz) ekmeklerde bazı katkı maddelerinin ekmek kalitesine etkileri üzerine bir araştırma. Harran University, Institute of Natural and Applied Sciences, MSc Thesis, Şanlıurfa/Turkey, 75 p.
  • Makinen, Q.E., Arendt, E.K. (2012). Oat malt as a baking ingredient - A comparative study of the impact of oat, barley and wheat malts on bread and dough properties. J. Cereal Sci. 56: 747-753, doi: 10.1016/j.jcs.2012.08.009
  • Nkhata, S.G., Ayua, E., Kamau, E.H., Shingiro, J. (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Sci. Nutr. 6(6): 2446-2458, doi: 10.1002/fsn3.846
  • Rojas, J.A., Rosel, C.M., Benedito de Barber, C. (1999). Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocoll. 13: 27-33, doi: 10.1016/S0268-005X(98)00066-6
  • Şahin, M., Akçacık, A.G., Aydoğan, S., Demir, B., Önmez, H., Taner, S. (2013). Ekmeklik buğday ununda ekmek hacmi ile bazı fizikokimyasal ve reolojik özellikler arasındaki ilişkilerin tespiti. Tarla Bitkileri Araştırma Enstitüsü Dergisi. 22(1): 13-19.
  • Traoré, T., Mouquet, C., Icard-Vernière, C., Traoré, A.S., Trèche, S. (2004). Changes in nutrient composition, phytate and cyanide contents and α-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso). Food Chem. 8(1): 105-114, doi: 10.1016/j.foodchem.2004.01.032
  • Veluppillai, S., Nithyanantharajah, K., Vasantharubai, S., Balakumar, S., Arasaratnam, V. (2010). Optimization of bread preparation from wheat flour and malted rice flour. Rice Sci. 17: 51-59, doi: 10.1016/S1672-6308(08)60104-3
  • Zakupszki, Z.B., Véha, A. Szabó, P.B. (2018). Development of matzo made of wholemeal rye flour and its implementation in the industry. Anal. Tech. Szeged. 12(1): 8-14, doi: 10.14232/analecta.2018.1.8-14
There are 28 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Mehmet Murat Karaoğlu 0000-0002-9919-8824

Gül Seda Reis This is me 0000-0002-6415-1970

Kamil Gerçekaslan 0000-0002-9804-9982

Publication Date February 25, 2022
Published in Issue Year 2022 Volume: 47 Issue: 2

Cite

APA Karaoğlu, M. M., Reis, G. S., & Gerçekaslan, K. (2022). THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH. Gıda, 47(2), 220-230. https://doi.org/10.15237/gida.GD21123
AMA Karaoğlu MM, Reis GS, Gerçekaslan K. THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH. The Journal of Food. February 2022;47(2):220-230. doi:10.15237/gida.GD21123
Chicago Karaoğlu, Mehmet Murat, Gül Seda Reis, and Kamil Gerçekaslan. “THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH”. Gıda 47, no. 2 (February 2022): 220-30. https://doi.org/10.15237/gida.GD21123.
EndNote Karaoğlu MM, Reis GS, Gerçekaslan K (February 1, 2022) THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH. Gıda 47 2 220–230.
IEEE M. M. Karaoğlu, G. S. Reis, and K. Gerçekaslan, “THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH”, The Journal of Food, vol. 47, no. 2, pp. 220–230, 2022, doi: 10.15237/gida.GD21123.
ISNAD Karaoğlu, Mehmet Murat et al. “THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH”. Gıda 47/2 (February 2022), 220-230. https://doi.org/10.15237/gida.GD21123.
JAMA Karaoğlu MM, Reis GS, Gerçekaslan K. THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH. The Journal of Food. 2022;47:220–230.
MLA Karaoğlu, Mehmet Murat et al. “THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH”. Gıda, vol. 47, no. 2, 2022, pp. 220-3, doi:10.15237/gida.GD21123.
Vancouver Karaoğlu MM, Reis GS, Gerçekaslan K. THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH. The Journal of Food. 2022;47(2):220-3.

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