Preprint Article Version 1 This version is not peer-reviewed

Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods

Version 1 : Received: 15 January 2020 / Approved: 16 January 2020 / Online: 16 January 2020 (11:47:24 CET)

How to cite: Dölek Ekinci, P.; Gökbulut, I. Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods. Preprints 2020, 2020010172 (doi: 10.20944/preprints202001.0172.v1). Dölek Ekinci, P.; Gökbulut, I. Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods. Preprints 2020, 2020010172 (doi: 10.20944/preprints202001.0172.v1).

Abstract

In this study, rheological properties of the bread wheat flour dough from 6 wheat genotypes were determined. For the pereparation of flour, 3 red bread (Pandas, Sagitorya, Pehlivan) and 3 white bread (Kaşifbey, Göktan, Ceyhan-99) were selected as wheat genotype. To determine the rheological properties of the wheat flour dough, farinograph, extensograph, mixolab and glutograph devices were used. According to the results of the Farinograph analysis, the average development time of wheat White and red genotypes were 1.95 minutes and 8.96 minutes, respectively. According to the extensograph results of the flour samples, the most extended stability value was determined with 7.47 min in Ceyhan-99 cultivar. As a result of the research, it was determined that flour yields of red bread varieties were higher other genotypes, gas retention capacities of white bread flours were showed high result in extensograph application and resistance of dough to elongation was higher. In the Mixolab analysis, it determined that white bread wheat varieties have higher values in terms of kneading properties and gluten properties, and red bread wheat varieties have higher values in values of viscosity, amylase value and starch retrogradation.

Subject Areas

Red bread wheat; white bread wheat; flour; rheological properties

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