Tam tane kavuzsuz arpa ununun ekmek ve bisküvi yapımında kullanımı
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Dosyalar
Tarih
2022
Yazarlar
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Tekirdağ Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Tez çalışmasında, yerli ıslah çeşitleri Yalın ve Özen tam tane kavuzsuz arpa unlarının ekmek ve bisküvi yapımında kullanım olanakları araştırılmıştır. Yalın ve Özen arpa örneklerinin fiziksel ve kimyasal özellikleri analiz edilmiş ve laboratuvar değirmeninde tam arpa unu olarak öğütüldükten sonra ekmek ve bisküvi formülasyonlarına üç farklı oranda (%10, %20 ve %30) ilave edilmiştir. Un örneklerinin fiziksel, kimyasal, fizikokimyasal ve reolojik özellikleri analiz edilmiştir. Yalın çeşidinin tane uzunluğu, bin tane ağırlığı, hektolitre ağırlığı, camsılık oranı, tane nem oranı, beyaz un verimi ve b* renk değeri Özen çeşidinden daha yüksek (p<0,05); a* renk değeri (p<0,05), tanede protein (p>0,05) ve kül oranı (p>0,05) daha düşük belirlenmiştir. Ekmeklik ve bisküvilik buğday unlarında, tam arpa unu ilave oranı arttıkça örneklerin nem, kül, farinograf analizinde su absorbsiyonu ve ekstensograf analizinde oran değerleri artmış; yaş gluten, gluten indeks, sedimantasyon ve ekstensograf analizinde uzayabilirlik değerleri azalmıştır. Arpa unu ilave edilmesi, ekmek örneklerinin ağırlık, yükseklik ve tekstürel analiz; bisküvi örneklerinin kalınlık, genişlik, uzunluk ve nem değerlerinde istatistiksel olarak önemli faklılıklar (p<0,05) oluşturmuştur. Arpa unu ilavesi ekmek ve bisküvi örneklerinin sertlik değerlerini arttırmıştır. Duyusal analizde, kavuzsuz arpa unu ilave edilen örnekler arasında en fazla beğeniyi Yalın çeşidini %10 oranında içeren ekmek ve bisküvi örnekleri almıştır. Kalite ve duyusal özellikleri etkilemeden ekmek ve bisküvi formülasyonuna %10 oranına kadar kavuzsuz tam arpa unu ilave edilebilir.
In this research, the possibilities of using whole grain flours of domestic hulless barley varieties Yalın and Özen were researched in bread and biscuit making. First, the physical and chemical properties of Yalın and Özen barley samples were analyzed and grains were grounded into flour using laboratory mills. After Yalın and Özen hulless barley flours were added to bread and biscuit formulations in three different percentages (10%, 20% and 30%). The physical, chemical, physicochemical and rheological properties of the flour samples were analyzed. Grain size, 1000 grain weight, hectoliter weight, vitreousnessrate, grain moisture content, white flour yield, b* color value were found higher in Yalın variety than Özen variety (p<0,05); however, a* color value (p<0,05), grain protein (p>0,05) and ash content (p>0,05) were found lower in Yalın variety than Özen. It's found out that as the proportions of whole grain hulless barley flour additions to bread and biscuit flours increase, moisture, ash, water absorbtion in farinograph analysis and ratio values in extensograph analysis of the samples were observed to increase. However, wet gluten, gluten index, sedimentation, extensibility valuses in extensograph analysis were observed to decrease. The use of barley flour created statistically significant differences in the weight, height and textural analysis of bread samples, and thickness, width, length and moisture values of biscuit samples (p<0,05). Addition of barley flour increased the hardness value of bread and biscuit samples. In the sensory analysis, among the samples, the most liked ones were the bread and biscuit with 10% Yalın hulless barley flour added. In addition, it was revealed that the breads and biscuits with the same addition percentage of Yalın and Özen hulless barley flours, Yalın variety got higher scores than Özen variety. Up to 10% hulless barley flour can be added to the bread and biscuit formulations without affecting the quality and sensory.
In this research, the possibilities of using whole grain flours of domestic hulless barley varieties Yalın and Özen were researched in bread and biscuit making. First, the physical and chemical properties of Yalın and Özen barley samples were analyzed and grains were grounded into flour using laboratory mills. After Yalın and Özen hulless barley flours were added to bread and biscuit formulations in three different percentages (10%, 20% and 30%). The physical, chemical, physicochemical and rheological properties of the flour samples were analyzed. Grain size, 1000 grain weight, hectoliter weight, vitreousnessrate, grain moisture content, white flour yield, b* color value were found higher in Yalın variety than Özen variety (p<0,05); however, a* color value (p<0,05), grain protein (p>0,05) and ash content (p>0,05) were found lower in Yalın variety than Özen. It's found out that as the proportions of whole grain hulless barley flour additions to bread and biscuit flours increase, moisture, ash, water absorbtion in farinograph analysis and ratio values in extensograph analysis of the samples were observed to increase. However, wet gluten, gluten index, sedimentation, extensibility valuses in extensograph analysis were observed to decrease. The use of barley flour created statistically significant differences in the weight, height and textural analysis of bread samples, and thickness, width, length and moisture values of biscuit samples (p<0,05). Addition of barley flour increased the hardness value of bread and biscuit samples. In the sensory analysis, among the samples, the most liked ones were the bread and biscuit with 10% Yalın hulless barley flour added. In addition, it was revealed that the breads and biscuits with the same addition percentage of Yalın and Özen hulless barley flours, Yalın variety got higher scores than Özen variety. Up to 10% hulless barley flour can be added to the bread and biscuit formulations without affecting the quality and sensory.
Açıklama
Anahtar Kelimeler
Kavuzsuz Arpa, Tam Arpa Unu, Ekmek, Bisküvi, Hulless Barley, Whole Barley Flour, Bread, Biscuit, Gıda Mühendisliği, Food Engineering
