Farklı Hububat Kepeklerinin Ekmek Kalitesine Etkileri
Farklı Hububat Kepeklerinin Ekmek Kalitesine Etkileri
Dosyalar
Tarih
Yazarlar
Kömürcü, İpek Sibel
Süreli Yayın başlığı
Süreli Yayın ISSN
Cilt Başlığı
Yayınevi
Fen Bilimleri Enstitüsü
Institute of Science and Technology
Institute of Science and Technology
Özet
Bu çalışma kapsamında %10, %15, %20 oranında buğday ve pirinç kepeği katkılı, katkısız olarak; iki farklı özellikteki buğday ununa eklenerek un ve ekmeklik özellikler üzerine etkisi araştırılmıştır. Bu amaçla iki farklı özellikteki iki adet Tip 650 buğday unlarına; %10, %15 ve %20 oranında 3 farklı oranda pirinç ve buğday kepeği eklenerek hamurun ekstensogram ve farinogram değerleri gözlenmiştir. Buğday kepeği ilave edilmiş katkılı ve katkısız unlarda su kaldırma değerlerinin kepek oranı arttıkça yükseldiği görülmüştür. Buna karşın pirinç kepeği ilave edilmiş katkılı ve katkısız unlarda, kepek oranı arttıkça su kaldırma değerlerinin azaldığı gözlenmiştir. Pirinç ve buğday kepeği ilave edilmiş unlarda kepek oranı arttıkça uzamaya karşı direnç ve uzama kabiliyetinin düştüğü görülmüştür. Yapılan katkılı ve katkısız ekmek denemelerinde, ekmek hacminin buğday ve pirinç kepeği ilave edildikçe azaldığı, ekmek ağırlığının ise arttığı görülmüştür. Yapılan duyusal panellerde kepek ilave edilmiş ekmek ile kontrol ekmeği arasında yapısal ve duyusal özellikler bakımından fark bulunmuştur. Renk ve aromanın pirinç ve buğday kepeği arttıkça arttığı görülmüştür. Pirinç ve buğday kepeğinin %15 ve %20 oranında ilavesinde ekmeklerde kabuk renginde esmerleşme, kabukta bozulma ve sertleşme ortaya çıkmıştır. Çalışma kapsamında en yüksek değer olan %20 oranında buğday veya pirinç kepeği ilave edilmiş katkılı ve katkısız ekmeklerde, ekmeğin iç dokusunda bozulma, ekmek renginde koyulaşma ve üst kabuğun ayrılması gibi problemler ortaya çıkmıştır. Sonuç olarak, %15 oranına kadar buğday, pirinç kepeği ilave edilen ekmekler yapısal ve duyusal özellikler bakımından tüketilebilir özellikler içermesine rağmen daha yüksek oranlarda kepek ilave edilen ekmeklerde kalite özelliklerinin bozulduğu görülmüştür.
In this research 10%, 15% and 20% wheat and rice brans have been added to two different wheat flour type, with additive and without additive, then the effect on taste and texture properties of bread and flour was investigated. Rice and wheat brans have been added as 10%, 15% and 20% to Tip 650 wheat flours and the extensografh, farinografh values of dough was watched. It was seen that the water holding value increase with increase of bran in wheat bran added flours. However, the water holding decreases with increase of rice bran in wheat flours. In rice and wheat bran added flours, ıt was seen that maximum resistance and lenghtening capability decreased with increase of additional bran. In with and without additive bread trials, ıt was seen that bread volume decreases with wheat, rice bran addition while bread weight increases. In degustative panels, the difference was found between control and bran added bread in the meaning of textural and taste properties. Also, colour and aroma increased with increase of rice and wheat bran. In trials with 15% and 20% rice and wheat bran addition the crumb colour browning and deterioration in crumb have been occured. 20% wheat, rice bran added breads, brany taste, deteriotion of texture, browning of colour and seperating of crumb have been occured. As a result, although breads with wheat, rice bran addition till 15% have edible textural and taste properties, higher bran additions effects the quality negativly.
In this research 10%, 15% and 20% wheat and rice brans have been added to two different wheat flour type, with additive and without additive, then the effect on taste and texture properties of bread and flour was investigated. Rice and wheat brans have been added as 10%, 15% and 20% to Tip 650 wheat flours and the extensografh, farinografh values of dough was watched. It was seen that the water holding value increase with increase of bran in wheat bran added flours. However, the water holding decreases with increase of rice bran in wheat flours. In rice and wheat bran added flours, ıt was seen that maximum resistance and lenghtening capability decreased with increase of additional bran. In with and without additive bread trials, ıt was seen that bread volume decreases with wheat, rice bran addition while bread weight increases. In degustative panels, the difference was found between control and bran added bread in the meaning of textural and taste properties. Also, colour and aroma increased with increase of rice and wheat bran. In trials with 15% and 20% rice and wheat bran addition the crumb colour browning and deterioration in crumb have been occured. 20% wheat, rice bran added breads, brany taste, deteriotion of texture, browning of colour and seperating of crumb have been occured. As a result, although breads with wheat, rice bran addition till 15% have edible textural and taste properties, higher bran additions effects the quality negativly.
Açıklama
Tez (Yüksek Lisans) -- İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, 2005
Thesis (M.Sc.) -- İstanbul Technical University, Institute of Science and Technology, 2005
Thesis (M.Sc.) -- İstanbul Technical University, Institute of Science and Technology, 2005
Anahtar kelimeler
buğday kepeği,
pirinç kepeği,
buğday unu,
ekmek,
wheat flour, bread, wheat bran, rice bran