Determination of the suitability of wheat cultivars for baklava production

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dc.authoridAcar, Oguz/0000-0003-2686-1530
dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authorwosidAcar, Oguz/E-4001-2018
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.contributor.authorAcar, Oguz
dc.contributor.authorKoksel, Hamit
dc.date.accessioned2024-05-19T14:39:15Z
dc.date.available2024-05-19T14:39:15Z
dc.date.issued2023
dc.departmentİstinye Üniversitesien_US
dc.description.abstractThe 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).en_US
dc.identifier.doi10.1007/s00217-023-04355-1
dc.identifier.endpage3150en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85168619873en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3141en_US
dc.identifier.urihttps://doi.org10.1007/s00217-023-04355-1
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4739
dc.identifier.volume249en_US
dc.identifier.wosWOS:001089263300002en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240519_kaen_US
dc.subjectBaklavaen_US
dc.subjectWheat Cultivarsen_US
dc.subjectQualityen_US
dc.subjectTextureen_US
dc.subjectPrincipal Component Analysesen_US
dc.titleDetermination of the suitability of wheat cultivars for baklava productionen_US
dc.typeReview Articleen_US

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