Determination of the suitability of wheat cultivars for baklava production
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of the present study was to determine the suitability of different wheat cultivars in terms of dough sheeting behaviour and final product quality in baklava production using correlation and Principal Component Analyses (PCA). For this purpose, 18 wheat cultivars were used. While thousand-kernel weight, hectolitre weight, and hardness index of the wheats were in the range of 30.2-49.6 g, 71.3-79.9 kg/hl, and 10.8-84.8%; protein and ash content, Zeleny sedimentation, wet and dry gluten, gluten index, and b* color values of flours were in the range of 11.25-18.10%, 0.55-0.90%, 16.8-65.0 ml, 23.6-46.2%, 8.2-16.0%, 2.7-100.0%, and 7.3-14.4, respectively. Thickness (T) and surface area (SA) of sheeted doughs after first sheeting (T-1, SA-1) and second sheeting (T-2, SA-2) were in the range of 0.310-0.500 mm, 2.77-3.63 m(2), 0.084-0.133 mm, and 19.68-36.96 m(2), while hardness, peak counts, and linear distance of baklava samples were in the range of 747-1341 g, 40-59, and 2757-4638 (g.s), respectively. There were significant correlations between SA-2 and Zeleny sedimentation and Alveograph W, protein, and wet and dry gluten contents (p<0.01). There were also significant correlations between peak counts and SDS, modified SDS (p<0.01), protein content, Zeleny sedimentation, and Alveograph W and Mixolab C1 values (p<0.05).
Açıklama
Anahtar Kelimeler
Baklava, Wheat Cultivars, Quality, Texture, Principal Component Analyses
Kaynak
European Food Research and Technology
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
249
Sayı
12
