Türk Tarım ve Doğa Bilimleri Dergisi

Yazarlar: Nazlı YEYİNLİ SAVLAK, Ergun KÖSE

Konular:-

Anahtar Kelimeler:Special purpose flour,Baklava,Baklava flour quality

Özet: In this study, physical, physicochemical and rheological properties of 22 baklava flour samples obtained from baklava producers and flour factories with high baklava flour capacity in Konya, Gaziantep, Ankara, Izmir, Balıkesir, Isparta were determined and quality profile of baklava flour was introduced. Physical analysis such as particle size distribution and color; chemical and physicochemical properties such as ash content, protein content Zeleny sedimentation value, modified Zeleny sedimentation value, gluten content, gluten index, dried gluten, falling number, starch damage and rheological properties such as farinograph and extensograph tests were carried out. Average ash content of the samples were 0.58% (dm), protein content was 12.46% (dm), Zeleny sedimentation value was 37.6 mL, modified sedimentation value was 47.0 mL, gluten content was 29.8%, gluten index was 94.4% and water absorption was 60.4%. It was found that quality characteristics of flour samples obtained from flour factories and baklava producers changed regionally. Especially, flours obtained from Gaziantep had different physical, physicochemical and rheological properties depending on durum wheat.

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