Organik tarımla elde edilen unların pestisit içerikleri ve bu unlardan üretilen ekmeklerin bazı kalite kriterlerinin belirlenmesi üzerine bir araştırma
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2007
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info:eu-repo/semantics/openAccess
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ORGAN K TARIMLA ELDE ED LEN UNLARIN PEST S T ÇER KLER VE BU UNLARDAN ÜRET LEN EKMEKLER N BAZI KAL TE KR TERLER N N BEL RLENMES ÜZER NE B R ARAŞTIRMA Serdar Salih AKYÜZ Yüksek Lisans Tezi Trakya Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Danışman: Yrd. Doç. Dr. Bilal B LG N Bu araştırmada farklı organik un tiplerinin fiziksel, kimyasal ve reolojik özellikleri incelenmiştir. Materyal olarak tam çekilmiş organik buğday unu (tip 850), beyaz organik un (tip 650) ve bu iki unun %50 karışımıyla hazırlanan unlardan elde edilen normal ve ekşi mayalı ekmekler oluşturmuştur. Bu unların tümünde katkı kalıntıları, rutubet, kül, sedimantasyon, düşme sayısı (falling number), farinograf, ekstensograf, yaş ve kuru öz değerleri belirlenmiştir. Bu unlardan ekşi hamur mayalı ve normal hamur mayalı ekmekler hazırlanmıştır. Bu hazırlanan ekmeklerde ise iç gözenek yapısı ve raf ömrü incelenmiştir. Tam çekilmiş (tip 850) organik buğday ununda kepek oranı fazlalığı sebebiyle bu undan yapılan ekmeğin daha yumuşak ve renginin daha esmer olduğu görülmüştür. Ayrıca normal maya ile yapılan denemelerin raf ömrünün daha kısa olduğu ve ekmek üzerlerinde çökelme meydana geldiği gözlenmiş fakat ekşi maya ile yapılan denemelerde raf ömrünün bir gün kadar daha uzadığı ve renginin bir ton daha açıldığı fark edilmiştir. Kepek oranı arttıkça hamurun su kaldırma kapasitesi artmış fakat hamurun yapısını koruması zorlaşmıştır. Çünkü gluten elastikiyet vermedikçe hamurun yapısının muhafazası zordur. Bundan dolayı hamur yapısı bakımından en sağlam hamurun tip 650 organik unundan yapılan hamurun olduğu gözlenmiştir. Anahtar Kelimeler: Organik tarım, Ekşi hamur, Ekmek, Un, Gluten, Ekstensograf, Farinograf, Düşme sayısı
SUMMARY A RESEARCH ON DETERMINATION OF PESTICIDES OF FLOURS DERIVED FROM ORGANIC FARM AND SOME QUALITY CRITERIA OF BREADS MADE WITH THESE FLOURS Serdar Salih AKYÜZ M.Sc. Thesis Trakya University Graduate School of Natural and Applied Sciences Department of Food Engineering Supervisor: Assist. Prof. Dr.Bilal B LG N In this study it was investigated the physical, chemical and rheological properties of flours derived from organic farm. It was investigated the breads as material made with whole grain flour (type 850), type 650 flour and 50% type 850 + 50% type 650 flour. It was investigated that pesticide residue, humidity, ash, sedimentation, damp and dry gluten, falling number, estensography, farinography of the flours. It was made breads with soured and normal yeasts. Later it was investigated the inside structure and the shelf life of the breads. It was seen softer and darker bread in whole grain flour (type 850) because this type flour was abundant for bran. It was observed smaller self life in classic yeast bread while one day longer self life and lighter colour in sourdough bread. With the increase in the bran content, the water holding capacity of the dough increased, but the dough could not maintain its texture. If the elasticity of the dough is low, it can not maintain its texture. Therefore, it was determined that the strongest dough in terms of texture was the one that was produced from type 650 organic flour. Key Words: Organic farming, Sourdough, Bread, Flour, Glutenin, Extensogrphy, Farinography, Falling number
SUMMARY A RESEARCH ON DETERMINATION OF PESTICIDES OF FLOURS DERIVED FROM ORGANIC FARM AND SOME QUALITY CRITERIA OF BREADS MADE WITH THESE FLOURS Serdar Salih AKYÜZ M.Sc. Thesis Trakya University Graduate School of Natural and Applied Sciences Department of Food Engineering Supervisor: Assist. Prof. Dr.Bilal B LG N In this study it was investigated the physical, chemical and rheological properties of flours derived from organic farm. It was investigated the breads as material made with whole grain flour (type 850), type 650 flour and 50% type 850 + 50% type 650 flour. It was investigated that pesticide residue, humidity, ash, sedimentation, damp and dry gluten, falling number, estensography, farinography of the flours. It was made breads with soured and normal yeasts. Later it was investigated the inside structure and the shelf life of the breads. It was seen softer and darker bread in whole grain flour (type 850) because this type flour was abundant for bran. It was observed smaller self life in classic yeast bread while one day longer self life and lighter colour in sourdough bread. With the increase in the bran content, the water holding capacity of the dough increased, but the dough could not maintain its texture. If the elasticity of the dough is low, it can not maintain its texture. Therefore, it was determined that the strongest dough in terms of texture was the one that was produced from type 650 organic flour. Key Words: Organic farming, Sourdough, Bread, Flour, Glutenin, Extensogrphy, Farinography, Falling number
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
