Black Sea Journal of Agriculture
Yazarlar: Burhan KARA, Sultan ACUN, Hülya GÜL
Konular:Mühendislik, Ziraat
Anahtar Kelimeler:Wheat varieties,Gluten,Grain size,Dough rheology,Stickiness,Resistance to extension
Özet: The study was conducted to investigate the effect of different grain sizes in bread wheat on some quality characteristics of flour. In the research, after sieve analysis of Bayraktar 2000, Tosunbey, Lütfübey and Şanlı cultivars, grains with have a particle size of >2.8 mm, between 2.8- 2.5 mm and 2.5- 2.2 mm were used. The wet gluten, dry gluten, gluten index, falling number, sedimentation and delayed sedimentation analyzes were done in bread wheat flours obtained by tempering and grinding of the bread wheat varieties with different grain size. In addition, rheological properties of dough’s such as resistance to extension (Rmax), extensibility (Ext), stickiness, work of adhesion and dough strength were detected by using Kieffer dough and gluten extensibility and Chen - Hoseney dough stickness rigs of texture analyzer. While there weren’t statistical difference between the grain sizes in terms of the values of these characteristics, there were significant differences at the level of 0.01% between cultivars. Cultivar x grain size combination was found statistically significant. The wet gluten, dried gluten, gluten index, falling number, sedimentation and delayed sedimentation values were found between 27.8-54.55%, 9.50-20.1%, 43.55-94.29%, 262.50-882.00 s, 32.00-65.50 ml and 31.50-63.0 ml respectively. Rmax and Ext, results of Kieffer test, were found between 2.50-25.77 g and 14.12-60.25 mm respectively while stickiness, adhesion force and dough strength values obtained from the Chen-Hoseney test were determined as 9.41-40.06 g, 0.55-7.29 g.sn and 0.73-4.55 mm respectively. Apart from gluten index, Ext and dough force, the highest values of all other examined characteristics were determined as 2.8 mm seed size of Şanlı cultivar. The lowest values varied depending on the seed size and cultivar. As a result, due to their higher flour quality characteristics, Şanlı wheat variety and preferably larger grain size (2.8 ≥ mm) can be recommended.