Ekmeklik buğday unlarının teknolojik kalite kriterleri arasındaki korelasyonun incelenmesi

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dc.contributor.advisorDağlıoğlu, Orhan
dc.contributor.authorGürsel, Güray
dc.date.accessioned2024-06-11T20:39:12Z
dc.date.available2024-06-11T20:39:12Z
dc.date.issued2006
dc.departmentEnstitüler, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalıen_US
dc.descriptionYüksek Lisansen_US
dc.description.abstractIn this study, it was aimed to investigate the correlation between thetechnological quality parameters of bread wheat flours which were defined in FlourCommunique of Turkish Food Codex. Commercially produced, totally 100 bread wheatflour samples were provided from 10 different wheat mill company located in variousparts of Trakya Region. Samples were analysed for their technological qualityparameters (moisture, ash, protein, wet and dry gluten, gluten index, Zelenysedimentation, modified sedimentation, farinograph and extensograph analyses) andcorrelation analysis was performed on the results.According to quality analyses results every single quality parameter highlyvaried among the flour samples. On the other hand, statistical analysis showed highpositive correlations between wet gluten content and protein content (r = 0.99**); R5(resistance at constant deformation) and Rm / E ratio (maximumresistance/extensibility) (r = 0.89**); Zeleny sedimentation value and modifiedsedimentation (r = 0.88**), Rm and R5 (r = 0.87**); Rm and A (area) (r = 0.85**); Rmand Rm / E ratio (r = 0.84**); MTI (mixing tolerance index) and degree of softening (r= 0.66**); wet gluten content and Zeleny sedimentation value (r = 0.63**); protein andZeleny sedimentation value (r = 0.63**); R5 and A (r = 0.61**); wet gluten value andmodified sedimentation (r = 0.58**), and protein content and modified sedimentation (r= 0.58**). However, significantly negative correlation were found between E and Rm /E (r = -0.50**); degree of softening and valorimetre (r = 0.50**); dough stability anddegree of softening (r = -0.50**); dough stability and MTI (r = -0.44**), and MTI andvalorimetre (r = -0.42**).In respect to moisture and protein contents, 75 and 39 out of 100 bread wheatflour samples, respectively were in accordance with Flour Communique of TurkishFood Codex. On the other hand, all flour samples were belong to either Type-550 orType-650 flour class in respect to ash contents. When the moisture, protein and ashcontents were evaluated together, 33 out of 100 flour samples were in accordance withFlour Communique (16 samples Type-550 and 17 samples Type-650).Key words : Bread wheat flour, flour analyses, correlation, Food Codexen_US
dc.identifier.endpage101en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://tez.yok.gov.tr/UlusalTezMerkezi/TezGoster?key=-L8ilcwn9ZRRc_YMKxXW1h7Tbzc1-pwXyB1fYeuCfdWqQjmTy6XWxbaaCSlup0EF
dc.identifier.urihttps://hdl.handle.net/20.500.14551/9509
dc.identifier.yoktezid183421en_US
dc.institutionauthorGürsel, Güray
dc.language.isotren_US
dc.publisherTrakya Üniversitesien_US
dc.relation.publicationcategoryTezen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGıda Mühendisliğien_US
dc.subjectFood Engineeringen_US
dc.titleEkmeklik buğday unlarının teknolojik kalite kriterleri arasındaki korelasyonun incelenmesien_US
dc.title.alternativeInvestigation of correlation between the technological quality parameters of bread floursen_US
dc.typeMaster Thesisen_US

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