Effects on quality traits of different tempering moisture and time in bread wheat (Triticum aestivum L.)


Thesis Type: Postgraduate

Institution Of The Thesis: Uludağ Üniversitesi, Turkey

Approval Date: 2011

Thesis Language: Turkish

Student: SAMET KINABAŞ

Consultant: KÖKSAL YAĞDI

Abstract:

Five bread wheat cultivars (Katea-1, Basribey, Bezostaja, Gönen, Pehlivan) three different tempering moisture content (14 %, 16 % and 18 %) in four different tempering time (2, 10, 18 and 26 hours) are used to determine the performance of quality was carried out at Beyab Food Engineering Products Co.?s laboratory by three factorial randomized plots experimental design. Wheat samples were milled at the type of four roller Chopin mill. Gluten, dry gluten, gluten index, regular and prolonged Zeleny sedimentation, starch damage, ash and test weight were investigated as quality characteristics. Pehlivan cultivar for wet gluten, variety of Gönen for dry gluten, Bezostaja cultivar for gluten index, normal sedimentation, sedimentation, and test weight, Basribey cultivar for starch damage and the varities of Bezostaja and Basribey for ash analysis yielded the best results. In the analysis, almost all the tempering moisture values are appropriate in terms of different quality criteria, the optimal tempering time for the most of the quality characteristics were investigated as10 hours.