Ekmeklik unlara farklı oranlarda katılan pirinç kepeği yağı, kanola yağı ve balık yağı'nın unun fizikokimyasal ve reolojik özellikleri ile ekmek kalitesi üzerine etkileri
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Trakya Üniversitesi
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info:eu-repo/semantics/openAccess
Özet
ÖZET DOKTORA TEZİ Ekmeklik Unlara Farklı Oranlarda Katılan Pirinç Kepeği Yağı, Kanola Yağı ve Balık Yağı'nın Unun Fizikokimyasal ve Reolojik Özettikleri ile Ekmek Kalitesi Üzerine Etkileri Hasan METE Trakya Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabüim Dalı Danışman : Prof. Dr. Mehmet DEMİRCİ Bu araştırmada, bitkisel yağlardan pirinç kepeği yağı ve kanola yağı ile hayvansal yağlardan balık yağının, zayıf ve kuvvetli ekmeklik unlara değişik oranlarda katılmasıyla unların fizikokimyasal ve reolojik özellikleri ile ekmek kalitesi üzerine etkileri incelenmiştir. Araştırmada materyal olarak, zayıf ve kuvvetli özellikteki iki farklı ekmeklik una un ağırlığı üzerinden % 0.5, % 1.5 ve % 3.0 oranlarında; pirinç kepeği yağı, kanola yağı ve balık yağı (Morina Balığı karaciğeri yağı) katılarak hazırlanan unlar kuUanılmıştır. Farklı oranlarda yağ içeren unların tümünde; yaş gluten miktarı, kuru gluten miktarı, gluten indeks değeri, Zeleny sedimantasyon değeri, düşme sayısı (Falling Number) ile Brabender farinogram ve ekstensogram değerleri belirlenmiştir. Bu unlardan hazırlanan ekmeklerde ise hacim, ağırlık, hamur verimi, ekmek verimi, hacim verimi, spesifik hacim, sertlik ölçümü, nem, kül, pH, asitlik ve peroksit değerleri belirlenmiştir. Ayrıca, ekmeklerin kabuk rengi, ekmek içi rengi, gözenek yapısı ve doku ile tat ve aromasmı belirlemek amacıyle duyusal testler yapılmıştır. Farklı yağ katkılı unlarda yapılan analizler sonucu, yağ katkısının artan dozları ile birlikte düşme sayısı (Falling Number) değerlerinde, kuvvetli un Zeleny sedimantasyon değerlerinde, zayıf un yaş ve kuru gluten değerlerinde, farinogramda gelişme süresinde, stabilite değerlerinde, ekstensogramda kuvvetli unun Rm ve R5 değerlerinde artış meydana geldiği belirlenmiştir. Yağ katkısıyla zayıf unun Zelenysedimantasyon değerleri ile kuvvetli unun yaş, kuru gluten ve gluten indeks değerleri, farinogramda su absorbsiyonu, yumuşama değerleri ile E (uzama kabiliyeti), A (enerji) değerlerinde azalma (p<0.01) görülmüştür. Yağ katkılı unlardan hazırlanan ekmekler üzerinde yapılan analizler sonucunda; hacim, hamur verimi, ekmek verimi, hacim verimi, spesifik hacim, su ve asitlik değerlerinde artış tespit edilirken, pirinç kepeği yağı katkılı kuvvetli unlardan yapılan ekmeklerin spesifik hacim değerlerinde azalma belirlenmiştir. Öte yandan yağ katkısının ekmek ağırlık, ekmek içi sertliği, kül miktarı ve pH değerlerinde azalışa sebep olduğu belirlenmiştir (p<0.01). Ekmek örneklerinden ekstrakte edilerek elde edilen yağlar üzerinde yapılan peroksit sayısı belirlemesinde, en yüksek değer pirinç kepeği yağında (4.63 meq CVkg), en düşük değer ise kanola yağında (2.85 meq 02/kg) olarak tespit edilmiştir. Deneme ekmekleri üzerinde yapılan duyusal testlerde; dış görünüş, kabuk rengi, ekmek içi rengi ile gözenek yapısı ve doku puan değerlerinde artış görülmüştür. Tat ve aroma puan değerlerinde % 3.0 yağ katkılı ekmek örneklerinde azalma, diğerlerinde artış olduğu belirlenmiştir (p<0.01). Yapılan çalışmalar sonucunda, zayıf ve kuvvetli unlara % 1.5 oranında kanola ve balık yağının katılması, ekmeğin tekstürel ve duyusal özelliklerini belirgin düzeyde olumlu yönde etkilediği belirlenmiştir. Pirinç kepeği yağının kuvvetli özellikteki unlardan yapılan ekmeklerde hacim azalmasına neden olduğu,kabuk rengim olumsuz yönde etkilediği, zayıf özellikteki unlardan yapılan ekmeklerde az da olsa hacim artışı sağladığı tespit edilmiştir. Kanola ve balık yağının her katım oranının hacim artışı ve kabuk rengi oluşumuna olumlu etki yaptığı gözlemlenmiştir. Pirinç kepeği yağı, kanola yağı ve balık yağının ekmek yapımında katkı olarak kullanılması ekonomik yanı ile ekmek kalitesi üzerindeki etkileri birlikte dikkate alındığında unlara % 1.5 oranında katılmasının uygun olacağı anlaşılmıştır. Anahtar kelimeler: Pirinç kepeği yağı, kanola yağı, balık yağı, katkı, ekmeklik un, ekmek.
SUMMARY Effects of The Addition of Rice Bran Oil, Canoia Oil And Fish Oil on the Physicochemicai and Rheological Properties of Bread Wheat Flours And Bread Quality. In this research, effects of rice bran oil and canoia oil as vegetable oils, and fish oil (morina cod liver) as an animal oil, which were added into the poor and good quality bread flours at different levels, on the physicochemicai and rheological properties of bread wheat flours as well as chemical and sensory properties of the bread were investigated. As research materials of this study, rice bran oil, canoia oil and fish oil from morina cod liver were added into the poor and good quality bread wheat flours at the levels of 0.5%, 1.5% and 3.0% respectively. In this study, wet gluten, gluten index values, sedimentation, falling number, farinogram and extensogram values of all flour samples which contain at different levels of these three oils were determined. In the bread samples of oil added poor and good quality flours; bread volume, weight, dough yield, bread yield, volume yield, specific volume, crumb firmness, moisture, ash, pH, titratable acidity and peroxide values were determined. Organoleptic analysis on the bread samples including appearance, crust color, taste and flavor, bread texture, cell structure and crumb color were carried out by an expert panelist group. According to the analysis results of oil added bread samples; falling number values of both poor and good quality bread wheat flours, sedimantation values of good quality flours, wet and dry gluten values as well as dough development time and stability of poor quality flours in the Brabender Farinogramme and maximum resistance (Rm) and resistant of constant deformation (R5) of good quality flours in the Brabender Extensogramme have increased with the incerasing percentages of oil addition.Tn adverse to these results; sedimantation values of poor quality flours, and wet- dry gluten, gluten index values, water absorbtion and degree of softening in the Brabender Farinogramme as well as extensibility (E) and energy (A) values of good quality flours in the Brabender Extensogramme have decreased (p<0.01) with the incerasing levels of oil addition. According to the analysis results of oil added bread samples; bread volume, dough yield, bread yield, volume yield, specific volume, moisture and titratable acidity values have increased. However, bread weight, specific volume, crumb firmness, ash and pH values have decreased (p< 0.01) in the bread samples made of rice bran oil added good quality flours. Among the extracted oils from the bread samples; the highest peroxide value (4.63 meq 02/kg) was found in the extracted rice bran oil while the lowest value (2.85 meq 02/kg) was belong to canola oil. Organoleptic analysis showed that crust color, crumb color, cell structure, texture and appearance of the bread samples have improved by addition of canola oil, rice bran oil and fish oil in to the recipe. Furthermore, taste and flavor scores of the bread samples enhanced by 0.5% and 1.5% oil addition on flour basis. As a result of this study, addition of canola and fish oil at the level of 1.5% on flour basis have improved noticeably texture and organoleptic properties of bread samples. Bread volume decreased and crust color negatively affected with the addition of rice bran oil into the good quality bread flours. However, volume increase of the bread samples, which was prepared from rice bran oil added poor quality flours, was relatively better than control samples. Each addition levels of both canola and cod liver fish oil had positive effect on the bread volume and crust color. When the effect on the bread quality and also economical aspects of rice bran oil, canola oil and fish oil taken into consideration together, it can be recommended to use eac of those three oil in the bread making at the rate of 1.5% on flour weight. Key word: Rice bran oil, canola oil, fish oil, additive, bread wheat flour, bread.
SUMMARY Effects of The Addition of Rice Bran Oil, Canoia Oil And Fish Oil on the Physicochemicai and Rheological Properties of Bread Wheat Flours And Bread Quality. In this research, effects of rice bran oil and canoia oil as vegetable oils, and fish oil (morina cod liver) as an animal oil, which were added into the poor and good quality bread flours at different levels, on the physicochemicai and rheological properties of bread wheat flours as well as chemical and sensory properties of the bread were investigated. As research materials of this study, rice bran oil, canoia oil and fish oil from morina cod liver were added into the poor and good quality bread wheat flours at the levels of 0.5%, 1.5% and 3.0% respectively. In this study, wet gluten, gluten index values, sedimentation, falling number, farinogram and extensogram values of all flour samples which contain at different levels of these three oils were determined. In the bread samples of oil added poor and good quality flours; bread volume, weight, dough yield, bread yield, volume yield, specific volume, crumb firmness, moisture, ash, pH, titratable acidity and peroxide values were determined. Organoleptic analysis on the bread samples including appearance, crust color, taste and flavor, bread texture, cell structure and crumb color were carried out by an expert panelist group. According to the analysis results of oil added bread samples; falling number values of both poor and good quality bread wheat flours, sedimantation values of good quality flours, wet and dry gluten values as well as dough development time and stability of poor quality flours in the Brabender Farinogramme and maximum resistance (Rm) and resistant of constant deformation (R5) of good quality flours in the Brabender Extensogramme have increased with the incerasing percentages of oil addition.Tn adverse to these results; sedimantation values of poor quality flours, and wet- dry gluten, gluten index values, water absorbtion and degree of softening in the Brabender Farinogramme as well as extensibility (E) and energy (A) values of good quality flours in the Brabender Extensogramme have decreased (p<0.01) with the incerasing levels of oil addition. According to the analysis results of oil added bread samples; bread volume, dough yield, bread yield, volume yield, specific volume, moisture and titratable acidity values have increased. However, bread weight, specific volume, crumb firmness, ash and pH values have decreased (p< 0.01) in the bread samples made of rice bran oil added good quality flours. Among the extracted oils from the bread samples; the highest peroxide value (4.63 meq 02/kg) was found in the extracted rice bran oil while the lowest value (2.85 meq 02/kg) was belong to canola oil. Organoleptic analysis showed that crust color, crumb color, cell structure, texture and appearance of the bread samples have improved by addition of canola oil, rice bran oil and fish oil in to the recipe. Furthermore, taste and flavor scores of the bread samples enhanced by 0.5% and 1.5% oil addition on flour basis. As a result of this study, addition of canola and fish oil at the level of 1.5% on flour basis have improved noticeably texture and organoleptic properties of bread samples. Bread volume decreased and crust color negatively affected with the addition of rice bran oil into the good quality bread flours. However, volume increase of the bread samples, which was prepared from rice bran oil added poor quality flours, was relatively better than control samples. Each addition levels of both canola and cod liver fish oil had positive effect on the bread volume and crust color. When the effect on the bread quality and also economical aspects of rice bran oil, canola oil and fish oil taken into consideration together, it can be recommended to use eac of those three oil in the bread making at the rate of 1.5% on flour weight. Key word: Rice bran oil, canola oil, fish oil, additive, bread wheat flour, bread.
Açıklama
Doktora
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
