Physicochemical characteristics and flourgraph properties of wheat varieties (Triticum aestivum L.) used in flat bread (Gaziantep pita)

Abstract

Physical, chemical and flourgraph properties of Sagittario, Zerun, Gerek 79, Bezostaja, Victoria, Ceyhan 99, Bezostaja (import) and Pioneer wheat varieties used in Gaziantep pita (flat type regional bread in Turkey) production were investigated. Results showed that the hectoliter weights and the moisture contents of wheat samples were suitable except Ceyhan 99. The lowest sedimentation volume was for Gerek 79, while the highest value was for Ceyhan 99. Wet gluten amounts of wheat varieties were high above 27% except Zerun. The falling number values for the samples were higher than normal values excepting Bezostaja (import). The extensibility values were low for Zerun, Gerek 79 and Bezostaja, but high for Ceyhan 99, while the others were in normal values. Low resistance to extension values was determined except Sagittario. The energies for Sagittario, Victoria and Ceyhan 99 were in normal values, while the energy values for the others were low. Características fisicoquímicas y propiedades farinográficas de variedades de trigo (Triticum aestivum L.) usadas para producir pan plano (Gaziantep pita) RESUMEN Se investigaron las propiedades físicas, químicas y farinográficas de las variedades de trigo Sagittario, Zerun, Gerek 79, Bezostaja, Victoria, Ceyhan 99, Bezostaja (importada) y Pioneer con el fin de producir pan pita Gaziantep (pan plano regional de Turquía). Los resultados dan cuenta de que los pesos hectolitros y el contenido de humedad de las muestras de trigo son aceptables, excepto en la variedad Ceyhan 99. Asimismo, se comprobó que la variedad Gerek 79 tiene el volumen de sedimentación más bajo y la Ceyhan 99 el más alto. Las cantidades de gluten húmedo para todas las variedades de trigo fueron elevadas, por encima de 27%, excepción hecha de Zerun. Los valores de tiempo de caída para las muestras fueron más altos que los normales, excepto en Bezostaja (importada). Para Zerun, Gerek 79 y Bezostaja los valores de extensibilidad fueron bajos y altos para Ceyhan 99, mientras que las demás variedades registraron valores normales. Se determinó que todas las variedades muestran baja resistencia a los valores de extensión, con excepción de Sagittario. En el caso de Sagittario, Victoria y Ceyhan 99 se observaron valores energéticos normales, mientras que en las demás variedades los valores fueron bajos.

Physical, physicochemical (technological) and chemical characteristics of common bread wheat (Triticum aestivum L.) varieties grown in Mardin region of Turkey

“…Sedimentation values are considered to be poor for 15-20 ml, moderate for 20-25 ml, and suitable for bread making if it is between 25-30 ml (Ünal, 2003). The Zeleny sedimentation volume of different wheat varieties varied between 12.0 and 56.0 ml (Menderis et al, 2008;Kılıç et al, 2012;Kaya and Akcura, 2014;Katyal et al, 2016;Keçeli et al, 2017;Pekmez, 2018).…”

Türkiye’nin Güneydoğu Anadolu Bölgesi’nde (GAP) yetiştirilen bazı durum buğdayı çeşitlerinin kalite özellikleri

“…Sedimentation values are considered to be poor for 15-20 ml, moderate for 20-25 ml, and suitable for bread making if it is between 25-30 ml (Ünal, 2003). The sedimentation volume of different wheat varieties (durum, hard and soft wheats) varies between 12.0 and 56.0 ml (Sakin et al, 2011b, Kılıç et al, 2012Sayaslan et al, 2012;Kaya and Akcura, 2014;Katyal et al, 2016 andPekmez, 2018). It has been determined that types of wheats used in this study have sedimentation value between the range of previous researches.…”

Properties of Flour used in Flat Bread (Gaziantep pita) Production

“…There are numerous studies on bread wheat varieties and their properties (Aydoğan et al, 2012;, Boros et al, 2009, Boz et al, 2012, Channa et al, 2015, Çağlar et al, 2011, Dikici et al, 2006, Ercan and Seçkin, 1989, Mirahmetoğlu et al, 2007, Ünal et al, 1996. However, there is a limited number of studies for flour used in Gaziantep pita bread (Pekmez, 2018). In present study, the purpose is to investigate the selected properties of bread flour containing 0.550% and 0.650% ash (db.…”