Yerel Emmer Buğdayının (Gacer) Kompozisyonunun ve Teknolojik Özelliklerinin Belirlenmesi

Abstract

In the thesis study; some chemical properties such as moisture, ash, protein, oil, phytic acid, minerals (Na, K, Fe, Zn, Ca, Mg), phenolics (bound, free, total phenolic) contents, fatty acid composition and antioxidant activity of Gacer wheat grown in Develi (Kayseri) region in the 2018-2019 harvest period were determined. SDS and Zeleny sedimentation, gluten index, wet gluten and dry gluten quality analyses were also performed. In addition, Gacer wheat was used in the production of bread, bulgur, pasta and cookies at laboratory scale, and the quality parameters of these products were measured. Tosunbey wheat for breadmaking, Eser wheat for cookie, Eminbey wheat for pasta and Kızıltan wheat for bulgur productions were used as control samples in the experiments. Therefore difference between modern wheats and Gacer wheat has been revealed in terms of nutritional values and technological properties. The thousand-kernel weight was lower in Gacer than the other samples, the vitrousness and the hectoliter weight were higher. In the color analysis of wheat grain, flour and semolina, it was observed that Gacer's L (brightness) and b (yellowness) values were lowest, while a (redness) value was close to the others. Accordingly, color of Gacer wheat was darker as compared to others. Gacer has the lowest flour yield with 56,0 % and the highest semolina yield with 62,8%. The lowest in SDS and Zeleny sedimentation, gluten index, wet gluten and dry gluten values were determined for Gacer flour. The lowest development time and stability values in Farinograph analysis were obtained for Gacer flour. These results indicated that gluten quantity and quality were low in Gacer flour. As a result of chemical analysis, moisture (9.05%) and ash values were (0.70%) lower in Gacer wholemeal and flour as compared to other samples. Protein (12.36%), fat (1.38%), phytic acid (1.31%) contents and antioxidant activity (33.48%) were higher in Gacer. The amount of bound, free and total phenols is highest in Gacer. The bound phenolics were higher than the free phenolics in flour and wholemeal of Gacer. Linoleic acid (C18:2), oleic acid (C18:1) and palmitic acid (C:16) contents of Gacer were 51.7%, 23.7% and 16.4%, respectively. Ca (174.0 mg/kg) and Zn (17.74 mg/kg) were higher in Gacer, Fe (34.42 mg/kg), Mg (394.16 mg/kg) and K (2.04 g/kg) were lower. The volumes of the bread produced Gacer flour and wholemeal flour were comparable with breads of Tosunbey flour and wholemeal flour which was used as control in breadmaking. Both Gacer and Tosunbey wholemeal breads had comparable volume values. In Gacer, the crumb structure was tighter, the crumb softness was less, the crumb and crust color were darker and symmetry value were close to the control bread. In the color analysis of bread, L value was low and; a and b values were high indicating that the color of bread became darker. The texture analysis results showed that Gacer bread and wholemeal breads were harder than Tosunbey’s breads and flour bread, respectively. The spread ratios of cookies obtained from Gacer flour were lower than that of Eser flour used as control. Harder and more brittle cookies were obtained as compared to control wheat. L, a and b values were lower than the control cookies. This indicated that darker colored cookies were obtained. According to the sieve analysis, higher amount of fine bulgur was produced (< 2.0 mm) from Gacer wheat. Lower cooking loss, water absorption, volume increase and total organic matter (TOM) values were obtained for Gacer’s bulgur as compared to control wheat (Kızıltan) bulgur. Cooking loss and TOM value of the pasta obtained from Gacer semolina were lower than control pasta produced from Eminbey semolina, the water absorption and volume increase values were higher than Eminbey pasta. These results showed that Gacer wheat can be used successfully in the production of cookies, bulgur and pasta, although it is not suitable for bread making due to its low gluten quantity and quality.