Evaluation of Grain Yield, Some Quality Traits and Farinograph Parameters in Bread Wheat Genotypes Grown in Irrigated and Rainfed

Şahin, Mehmet; Akçaçık, Aysun Göçmen; Aydoğan, Seydi; Hamzaoğlu, Sümeyra; Demir, Berat

doi:10.22194/jgiass/7.867

Cited by 4 publications

(1 citation statement)

References 13 publications

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“…The obtained results show that the addition of PKP has a positive effect on the dough development time. High water holding capacity and stability are the feature required by bakers as it facilitates dough processing (Sahin et al, 2019). The increase in the PKP ratio did not significantly affect the water holding capacity and also did not even cause a decrease.…”

Section: Flour Blend Analysismentioning

confidence: 98%

Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour

YÜKSEL,

DEMİR

2023

International Journal of Secondary Metabolite

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In this study, the effect of palm kernel powder (PKP), a vegetable waste, on the quality parameters of bread and dough was investigated. For this purpose, farinograph and extensograph values of doughs made from PKP-flour (2.5, 5, 7.5 and 10%) mixed flours were investigated. Weight, volume, specific volume, crust color, inner color and firmness values were investigated in bread made from mixed flour. The results showed that the water absorption, development time, stability, resistance to extension and maximum resistance values of the dough increased with the increase in the amount of PKP. It also decreased in degree of softening, extensibility and energy levels. The change in softening degree and stability values were found to be statistically significant (p<0.05). PKP additive caused a firmer structure in bread samples. It was observed that the weight, volume, specific volume, first-day hardness and third-day hardness values of the bread increased with the increase in PKP. L* and a* values of bread crust color and inner color decreased with the addition of PKP. The increase in PKP had a positive effect on bread quality by increasing dough stability and bread volume values.

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Section: Flour Blend Analysismentioning

confidence: 98%

Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour

YÜKSEL,

DEMİR

2023

International Journal of Secondary Metabolite

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Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough

Maslov

Mingaleeva

Yamashev

et al. 2022

Food Processing: Techniques and Technology

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Food additives from non-traditional plant raw materials are a promising source of new fortified bakery products. However, they can affect the protein-starch structure of wheat flour and the rheological profile of the semi-finished bakery products, thus changing the quality of the finished product. The research objective was to study the effect of a novel plant food additive on the moisture, water absorption, and protein-proteinase complex of flour mixes and the rheological properties of wheat dough. The study featured flour mixes of top-grade wheat flour and the new food complex additive (10, 16, and 22%), as well as dough semi-finished products. The food complex additive consisted of whole grain wheat flour and powders of germinated spelt, pumpkin seeds, oyster mushrooms, and gooseberries in a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. The moisture content was determined by the gravimetric method, while the water absorption and rheological properties were described using a Farinograph-AT. The content of wet gluten was measured by washing, the content of dry gluten was determined by drying, and the quality of gluten was tested according using an IDK-3M device. The additive decreased the water absorption and the dough development time, contributed to the gluten relaxation, and increased the amount and humidity of wet gluten. At 16 and 22% of the additive, the amount of dry gluten decreased by 3.4 and 4.0%, respectively; at 10%, it increased by 3.3%. The best stability, dough softening degree, and farinograph quality indicator were observed at 16%. The results can be used to produce new bakery products fortified with the new complex plant food additive, with the amount of water and kneading time adjusted for each particular case. Further research will feature the effect of the additive on the properties of dough semi-finished products during fermentation and proofing.

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Farklı Çevre Koşullarının Buğdayda Zeleny Sedimantasyon ve Ekmek Özelliklerine Etkisinin İncelenmesi

AYDOĞAN>

ŞAHİN²,

Akçaçık³

et al. 2023

Ziraat Mühendisliği

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This study was carried out in Bahri Dağdaş International Agricultural Research Institute in the growing period of 2014-2015 with 14 bread wheat varieties in rainfed and irrigated growing conditions according to a randomized block trial pattern with 2 replications. Zeleny sedimentation values and bread weight and bread volume traits of bread wheat varieties were investigated. Differences between varieties grown in irrigated and rainfed conditions were evaluated statistically. Zeleny sedimentation values was between 26.00-39.50 ml, bread weight was between 140.20-146.5 g, bread volume was between 340-475 cm3, spesific volume 2.36-3.37 cm3/g in rainfed conditions, while Zeleny sedimentation values was between 31-51 ml, bread weight was between 141.61-149.47 g and bread volume was 367.50-485.00 cm3, spesific volume 2.48-3.38 cm3/g in irrigated conditions. It has been determined that the varieties grown in irrigated conditions give higher value than in rainfed conditions in terms of the examined quality parameters.

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Evaluation of Grain Yield, Some Quality Traits and Farinograph Parameters in Bread Wheat Genotypes Grown in Irrigated and Rainfed

Cited by 4 publications

References 13 publications

Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour

Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour

Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough

Farklı Çevre Koşullarının Buğdayda Zeleny Sedimantasyon ve Ekmek Özelliklerine Etkisinin İncelenmesi

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