Evaluation of wheat quality and sourdough supplementation for the
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Evaluation of wheat quality and sourdough supplementation for the
Evaluation of wheat quality and sourdough supplementation for the baking of two layered flat breads Yalçın Coşkuner1, Erşan KARABABA2 and Recai ERCAN3 1 15th International Cereal and Bread Congress, 18-21 April, 2016/ISTANBUL 2 3 Dept. of Food Eng., Fac. of Eng., Univ. of Karamanoğlu Mehmetbey, 70200 Karaman-Turkey Dept of Nutr. & Dietetics, Muğla School of Health, Univ. of Muğla, 48000 Muğla-Turkey Dept of Food Eng. Fac. of Eng., Univ. of Ankara, 06110 Ankara-Turkey ABSTRACT In this study, the ability of some wheat varieties (Adana 99, Ceyhan 99, Doğankent I, Yüreğir 89, Panda and Amanos 97) grown in Çukurova region for manufacturing two layered flat breads and the effect of sourdough supplementation on the quality of breads were investigated. In addition to control group breadmaking experiments, supplementation of sourdough were studied. Breads from sourdough fermentation were started with Lactobacillus plantarum NC DO 1193 and, Lactobacillus brevis NC DO 1749 and spontaneously. The physical, chemical and rheological analysis of whole wheat and their flours were done and technological properties of wheat varieties were determined. During evaluation of sensory properties of the double layered flat breads with Principal Component Analysis (PCA), 5 main factors that cause variation between wheat varieties was determined. According to our results, although breads made with selected wheat varieties flours were accepted, but individually affected negatively on the dough handling properties of double layered flat breads. Total variation is composed from PCA factor groups that 23.0% of variation in Factor 1 (external appearance), 13.0% of variation in Factor 2, 11.0% of variation in Factor 3, 10.0% of variation in Factor 4 (second day evaluation of rollability and foldability) and 9.0% of variation in Factor 5, respectively. The last but not least outcome of the study, staling of breads delayed with sourdough supplementation. On the other hand, sourdough supplementation affected negatively pocketing quality and evenness of layers of double layered flat breads. Fig. 1 b Double layered flat bread L. brevis (top) and spontaneous fermentation (bottom) Keywords: Flat bread, sourdough, bread quality, sensory evaluation Today more than 3 billion people worldwide eat traditional flat bread. The appeal of these breads lies in their many styles and shapes, as well as the ethnic flavors that can be applied. Flat breads are divided into two major groups: single-layered and double layered. Double-layered flat breads (DLFB) are leavened with yeast. Single-layered flat breads are made as both leavened and unleavened breads. They can be round and oblong, smooth or lumpy, plain or seasoned. They can be used for scooping, dipping or wrapping around a variety of fillings. Nowadays, there is a increased interest in the production of cereal based ethnic foods, especially various types of single and DLFBs in Turkey. Bread products and their production techniques differ widely around the world. The objective of bread making is to convert cereal flours into attractive, palatable and digestible food. The earliest breads were unleavened or flat, but the first major technical innovation was the introduction of leavening processes, which yielded breads of superior palatability. The foremost quality characteristics of leavened wheat breads are high volume, soft and elastic crumb structure, good shelf life and microbiological safety of the product. The bacterial fermented products are more palatable having wide diversity of flavor, aroma, texture and acquire their characteristic properties by the action of lactic acid bacteria. The microorganisms of genera Lactococcus, Lactobacillus, Leuconostoc, Streptococcus and Pediococcus are involved in these fermentations. Lactic acid bacteria (LAB) are the most important bacteria used for the production of many fermented foods. The use of sourdough process as a mean of leavening is one of the oldest biotechnological processes in cereal food production. The sourdough bread is prepared from a mixture of flour and water that is fermented with (LAB) mainly hetero-fermentative strains and hence, resulting a pleasant sour taste end product. MATERIAL & METHODS RESULTS Physical, chemical and technological analysis of wheat varieties Physical, chemical and technological properties of wheat varieties are given in Table 1-4. Flours Six wheat cultivars were obtained from Çukurova Agricultural Research Institute, Adana, Turkey. Grains were cleaned and milled into straight grade flour in a Buhler Laboratory Mill (Buhler-Miag, Uzwil, Switzerland). Flours were stored in airtight containers at room temperature until required. Grain milling, chemical and physico-chemical composition analysis and studies on the rheological properties of the samples were done at the Cereal Science and Technology Laboratories of Food Engineering Department of Agricultural Faculty at Ankara University, Ankara, Turkey. Chemical and physico-chemical analysis, protein, ash, wet gluten content, sedimentation and falling number values of the samples were determined using American Association of Cereal Chemists approved methods. Farinograph and Extensograph test Water absorption, dough development time, dough stability time, mixing tolerance index, softening degree and valorimeter values were determined by a Brabender farinograph and dough strength, resistance to extension and extensibility were determined by a Brabender extensograph according to the AACC approved methods. Starter cultures and preparation of sour dough Table 1. Some physical properties of wheat varieties** 1000 Sieve analysis (%) Vitreousness (%) kernel Test 2.8 2.5 2.2 weight weight Varieties mm mm mm Undersize soft hard mixed (g) (Kg/hL) 80.0 c 35.75 d 81.74 8.64 7.10 2.52 2 94 4 Adana 99 81.0 b 41.12 c 88.39 8.66 2.59 0.36 2 94 4 Ceyhan 99 79.5 e 27.68 f 18.66 45.73 30.23 5.38 88 6 6 Doğankent I 79.7 d 43.22 b 92.11 5.19 1.83 0.87 22 72 6 Panda 80.5 a 37.37 e 67.22 22.17 8.68 1.93 10 86 6 Yüreğir 89 79.4 f 45.05 a 92.81 5.60 1.35 0.24 2 94 4 Amanos 97 * Based on DM. **There is no statistically significant differences between same letter on the same column (p<0.05). Fig. 2 Effect of sourdough supplementation on the total sensory scores of double layered flat breads 68.9 71.5 72.0 72.9 70.0 75.5 Whole wheat (%) Flour (%) Moisture Crude Moisture Crude Wet Sedimentation content Protein Ash content Protein Ash gluten value Varieties (%) (Nx5.7%) (%) (%) (Nx5.7%) (%) (%) (mL)** 11.5 12.48 1.331 12.7 11.61 0.488 27.89b 29.6 c Adana 99 11.2 12.40 1.371 12.9 10.66 0.547 27.77c 34.6 a Ceyhan 99 12.0 11.86 1.378 12.2 10.74 0.486 27.62d 26.5 e DoğankentI 12.2 11.54 1.501 12.3 10.18 0.566 25.35e 27.5 d Panda 11.8 11.66 1.364 12.5 10.57 0.539 29.38a 32.4 b Yüreğir 89 11.7 12.47 1.526 12.3 12.23 0.814 18.6 f Amanos 97 * There is no statistically significant differences between same letter on the same column (p<0.05), **calculated based on 14% *** calculated based on 15% MC. Falling number (sec)*** 323 c 318 e 287 f 359 a 320 d 348 b MC, Table 3. Reological properties of wheat varieties: Farinograph evaluation Water Development absorption time Varieties (%)* (min) 59.4 d 1.8 d Adana 99 60.0 c 2.0 c Ceyhan 99 57.4 f 2.6 b DoğankentI 59.2 e 1.4 f Panda 60.4 b 2.9 a Yüreğir 89 76.8 a 1.7 e Amanos 97 * Calculated based on 14% moisture content. Stability (min) Mixing Tolerance Index (BU) 50 d 30 e 75 b 70 c 75 b 100 a 11.5 b 11.8 a 5.5 d 4.6 f 5.6 c 1.8 e Degree of Softening (BU) 50 e 50 e 90 c 85 d 100 b 130 a Valorimeter Value 50 a 50 a 44 b 40 d 42 c 35 e Table 4. Reological properties of wheat varieties: Extensograph evaluation Two different starter cultures containing lactic acid bacteria (Lactobacillus plantarum NC DO 1193 and Lactobacillus brevis NC DO 1749) were used. Sourdough were prepared according to Katina et al (2002) and (Wehrle and Arendt 1998) as follows: the appropriate amount of starter culture (1 x 107 cfu lactobacilli / g wheat flour) was mixed with water and wheat flour and fermented in covered glass jar in a fermentation cabinet at 30°C for 16-24 h. For the spontaneously sourdough, flour and water (1:1) mixed well in glass jar and incubated at 30°C for 16-24 h and then used. Properties Maximum resistance to extension, Rm (BU) 593 570 355 370 285 145 Varieties Adana 99 Ceyhan 99 DoğankentI Panda Yüreğir 89 Amanos 97 Extensibility, E (mm) 186 172 156 138 140 129 1,0 Statistical analysis All determinations were made in triplicate and mean values are presented. The data were submitted to analysis of variance (ANOVA) and the treatments are compared using Duncan mean comparison test, 5% significance by using Statistica for Windows (ver. 5.0). The sensory responses were evaluated by the PCA. 1,0 D11 0,5 D4 D7 D13 Faktör 2 L1D8 0,5 0,0 D5 D1 L1D2 L1D11 L1D7 D9 D10 D12 D8 L1D5 L1D10 0,0 L1D9 L1D12 L1D1 L1D3 L1D6 -0,5 D6 -0,5 D3 L1D4 L1D13 D2 -1,0 -1,0 -0,5 0,0 0,5 -1,0 -1,0 1,0 -0,5 Faktör 1 0,0 0,5 1,0 Faktör 1 1,0 1,0 L2D6 L2D5 0,5 L2D12 SD11 0,5 L2D8 SD9 SD10 SD6 L2D13 L2D2 Faktör 2 Freshly prepared DLFBs were evaluated for sensory characteristics like shape and symmetry (D1), crust color (D2), external appearance (D3), blisters (D4), separation of the layers (D5), evenness of layers (D6), internal appearance (D7), rollability and foldability (D8), tearing ability (D9), chewiness (D10), taste and aroma (D11), second day rollability and foldability (D12), second day tearing ability (D13), and overall acceptability at room temperature by a panel of 9 judges (four female and five male, age average 29, non-smokers, familiar with flat bread) on 9-point Hedonic Scale. Energy 2 (cm ) 153 131 77 72 55 22 Rm/E 3.188 3.314 2.276 2.681 2.036 1.124 Sensory evaluation of double layered breads As can be seen from Fig.2, all breads made with Amanos 97 wheat variety had maximum sensory scores. On the other hand, control group and sourdough supplemented breads have nearly same scores for Doğankent I. For Adana 99 and Ceyhan 99 wheat varieties, sourdough supplementation process increased their DLFB’s sensorial scores. Sensory evaluation The main objectives of this study were: 1. To determine the suitability of some wheat varieties grown in Çukurova region for the production of DLFB, 2. To study acceptability of sourdough supplemented DLFB through sensory analysis. Flour yield (%) Table 2. Chemical and physicochemical properties of whole wheat and flour of wheat varieties* Faktör 2 INTRODUCTION Bread is consumed in large quantity in the world in different types and forms depending on cultural habits. Flat breads are oldest, most diverse, and most popular product in the world. Among the many variations of bread products, flat breads have become increasingly popular. 0,0 Faktör 2 Fig. 1 a Double layered flat bread control (top) and L. Plantarum (bottom) L2D3 L2D1 L2D7 L2D11 SD13SD12 0,0 SD3 SD7 L2D10 L2D4 SD5 L2D9 -0,5 -1,0 -1,0 -0,5 -0,5 0,0 Faktör 1 0,5 SD4 1,0 -1,0 -1,0 SD1 SD8 SD2 -0,5 0,0 0,5 1,0 Faktör 1 Fig 3. Loading plot for the two principal components PC1 and PC2 on the sensory scores of the different formulation (left-top: control group, right-top: L. plantarum, left-bottom: L. brevis, right-bottom : spantaneously fermented) REFERENCES AACC 2001. Approved Methods of the American Association of Cereal Chemists. 10th ed. Minnesota, U.S.A. Coşkuner, Y., E. Karababa and R. Ercan, 1999. Flat bread production technology. The Journal of Food, 24: 83-97 (Tr). Gocmen, D., Inkaya, A. N., & Aydin, E. (2009). Flat breads. Bulgarian Journal of Agricultural Science, 15(4), 298-306. 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