Ekmeklik Buğdaylara (Triticum aestivum L.) İki Aşamalı Uygulanan Tavlama İşleminin Unun Ekmeklik Özelliklerine Etkisi

Kurt, Mustafa; Dizlek, Halef

doi:10.31590/ejosat.688149

Cited by 3 publications

(5 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Flour: After applying different tempering processes to the two wheat varieties, the wheat varieties were milled according to method (Kurt and Dizlek, 2020) described in method section to obtain subsequent flours.…”

Section: Methodsmentioning

confidence: 99%

“…The physical and chemical properties of two different wheat samples used in the study are given in detail in the previous study (Kurt and Dizlek, 2020). Some of the technological properties of flour samples were determined according to AACCI Methods therefore Adana-99 and Russian wheat samples had average 28.5% and 21.6% wet gluten content; 9.2% and 6.7% dry gluten content; 38 and 32 mL sedimentation value; 31 and 20 mL delayed sedimentation value; 337 and 356 s falling number value, respectively.…”

Section: Analysis Of Wheat Samplesmentioning

confidence: 99%

See 1 more Smart Citation

İki Aşamalı Tavlama Uygulamasının Ekmeklik Buğdayda (Triticum aestivum L.) Unun Reolojik Özelliklerine Etkileri

Kurt

Dizlek

2022

Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi

Self Cite

View full text Add to dashboard Cite

In flour milling, tempering is the last process applied to the wheat before grinding and it has a unique and vital role in wheat processing technology. In wheat milling, tempering is conventionally done in one step. In this study, two bread wheat (Triticum aestivum L.) varieties (Adana-99 and Russian) with different hardness degree were subjected two-step tempering process in addition to single-step (classical) tempering process. The potential of two-step tempering treatment a) to improve the wheat and flour qualities and b) on the rheological characteristics of wheat flour was the explored. Each wheat variety was subjected to four different tempering treatments. These were; a. no tempering (control), b. single-step tempering for 24 h, c. single-step tempering for 48 h and d. two-step tempering for 48 h. The tempering treatment resulted in a significant improvement in the rheological properties. This positive effect was more evident in the extensograph measurements compared to farinograph measurements. Two-step tempering treatment significantly increased the resistance, ratio and energy values of the dough. This showed that two-step tempering significantly increased strength, force, resistance, and the ability to retain gas properties of dough, which are the most important quality criteria for bread dough. Tempering treatment for 48 h among single step tempering treatments resulted in improved flour quality. The findings conclude that, water when added to the wheat in the tempering process in two-steps results in an improved flour quality in terms of rheological properties.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Analysis Of Wheat Samplesmentioning

confidence: 99%

İki Aşamalı Tavlama Uygulamasının Ekmeklik Buğdayda (Triticum aestivum L.) Unun Reolojik Özelliklerine Etkileri

Kurt

Dizlek

2022

Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi

Self Cite

View full text Add to dashboard Cite

show abstract

“…These flour samples were used for chemical and technological analyses. Flour samples obtained from crushing and reduction systems were weighed and the flour yields were calculated as % by proportioning to the amount of milled wheat that was to the initial cleaned and tempered wheat (Kurt and Dizlek, 2020).…”

Section: Milling Processmentioning

confidence: 99%

“…At present, whiter flours with higher parity are preferred in flour exports to the Middle East from Turkey. Therefore, the importation of flour by wheat milling industry, which has started to make wheat importation and which provides value added by processing this wheat in particular flour and sometimes semolina, is the color of white matter which is emphasized by importers (Kurt and Dizlek, 2020). For this reason, in the study, an application was used (wheat has been tempered by two-steps) that can be important in terms of providing flour to support flour export.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Two-Step Tempering Treatment on the Physical, Chemical and Technological Properties of Flour in Bread Wheats (Triticum aestivum L.)

Kurt

Dizlek

2022

Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi

Self Cite

View full text Add to dashboard Cite

In this study, the effects of two-step tempering treatment on the physical, chemical and physicochemical characteristics of bread wheat (Triticum aestivum L.) flour were investigated. Two wheat varieties (Adana-99 and Russian) with different variety properties were used in the research. Each wheat variety was subjected to four different tempering treatments. These treatments were; a. no tempering (control), b. single-step tempering for 24 h, c. single-step tempering for 48 h and d. two-step tempering for 48 h. Following the treatment procedures, flour samples obtained from wheat samples fed to the mill were subjected to chemical and technological analyses two days after the flour samples were obtained. Results indicated that the tempering treatment had a limited improvement in the physical (flour yield and color) and chemical properties of the flour. It was found that, the tempering treatment reduced the ash and protein contents of the flour samples, however it resulted in an increase in the gluten quality. Tempering treatment for 48 h among single-step tempering treatments resulted in more improved flour quality. The findings conclude that, when water added to the wheat in the tempering process in two steps results in an improved flour quality. However, further studies are needed to elucidate the mechanism.

show abstract

“…Dicamba (3,6-dichloro-2-methoxy benzoic acid) is a benzoic synthetic auxin herbicide which widely used to control broadleaf weeds in cereal crops cultivated areas all over the world. Dicamba is used as an important alternative herbicide especially in wheat cultivated areas, which is one of the most produced and consumed in people's diets (Kurt and Dizlek, 2020), for the control of weeds that are resistant to other herbicides such as 2,4-D, picloram, glyphosate, etc. Post-emergent applied dicamba acts as auxin and stimulates cell elongation and cellular differentiation, causing rapid growth of leaves, stems, and petioles.…”

Section: Introductionmentioning

confidence: 99%

Herbisit Stres Korumasında Putresin: Buğdayda Genomik Kararsızlığı Azaltma ve DNA Metilasyon Değişiklikleri

Arslan

2020

European Journal of Science and Technology

View full text Add to dashboard Cite

Wheat is one of the most consumed and important food in worldwide. During its growing season, weeds around the cultivated areas grow rapidly and inhibit the normal growth and development, stable yield and quality of wheat seriously. The prevention and removal of weeds are achieved by herbicide treatments. Dicamba is one of the herbicides that is used in agricultural areas which may represent a potential genotoxic risk to off-target crops. The present study was aimed to evaluate the effect of dicamba (0.2, 0.4 and 0.6 ppm) which caused to destabilize of genomic template stability (GTS) and DNA methylation changes in Triticum aestivum L. seedlings by RAPD (Randomly Amplified Polymorphic DNA) and CRED-RA (Coupled Restriction Enzyme Digestion-Random Amplification) techniques, respectively. Also, Full Methylation Ratio and Methylation Ratio were computed according to data of CRED-RA patterns. It was determined that the damage raised with an increasing dose of dicamba. To minimalize the genotoxic effects of dicamba, putrescine (0.01, 0.1 and 1 ppm), a kind of polyamine, were used. Especially, 1 ppm of putrescine was the best concentration to revert the stressexposed wheat seedlings. Polyamines are positively charged organic cations and hence they interact with negatively charged macromolecules such as DNA and RNA and stabilize them. The results of this experiment have clearly shown that putrescine could be used effectively to protect wheat seedlings from the effects of dicamba on DNA damage and DNA methylation changes, also RAPD and CRED-RA could be used as ideal techniques to get reliable and accurate results.

show abstract

Ekmeklik Buğdaylara (Triticum aestivum L.) İki Aşamalı Uygulanan Tavlama İşleminin Unun Ekmeklik Özelliklerine Etkisi

Cited by 3 publications

References 8 publications

İki Aşamalı Tavlama Uygulamasının Ekmeklik Buğdayda (Triticum aestivum L.) Unun Reolojik Özelliklerine Etkileri

İki Aşamalı Tavlama Uygulamasının Ekmeklik Buğdayda (Triticum aestivum L.) Unun Reolojik Özelliklerine Etkileri

The Effects of Two-Step Tempering Treatment on the Physical, Chemical and Technological Properties of Flour in Bread Wheats (Triticum aestivum L.)

Herbisit Stres Korumasında Putresin: Buğdayda Genomik Kararsızlığı Azaltma ve DNA Metilasyon Değişiklikleri

Contact Info

Product

Resources

About