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Dergiler / Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi / 2026 / Cilt: 25 Sayı: 1

Isı-Nem Uygulamasıyla Modifiye Edilmiş Tapyoka Nişastasının Hamur Reolojisi ve Ekmek Kalitesi Üzerine Etkileri

The Effects of Heat-Moisture Modified Tapioca Starch On Dough Rheology and Bread Quality

Hümeyra Çetin Babaoğlu(SELÇUK ÜNİVERSİTESİ)0000-0001-9115-6470
Sayfa
114–122
Yayın Tarihi
2025-02-07
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Özellikle buğday ununa %5 MTS ikame edilerek ekmek üretiminde kullanılabilir.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bu çalışmada, buğday ununun %5 ve %10 oranında tapyoka nişastası (TS) veya ısı-nem uygulamasıyla modifiye edilmiş tapyoka nişastası (MTS) ile ikamesinin hamur reolojisi ve ekmek kalitesi üzerindeki etkileri incelenmiştir.
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Temel Bulgular & Veri:MTS ilavesi, buğday ununun su absorbsiyonunu artırmıştır (p 0.05), ancak %10 MTS ilavesi bu değeri azaltmıştır (p 0.05).
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Sonuç & Katkı:Özellikle buğday ununa %5 MTS ikame edilerek ekmek üretiminde kullanılabilir.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Ekmek · Ekstensograf · Farinograf

Özet

Bu çalışmada, buğday ununun %5 ve %10 oranında tapyoka nişastası (TS) veya ısı-nem uygulamasıyla modifiye edilmiş tapyoka nişastası (MTS) ile ikamesinin hamur reolojisi ve ekmek kalitesi üzerindeki etkileri incelenmiştir. MTS ilavesi, buğday ununun su absorbsiyonunu artırmıştır (p 0.05), ancak %10 MTS ilavesi bu değeri azaltmıştır (p 0.05). TS ilavesiyle ekmek kabuklarının L* ve b* değerleri artarken, a* değeri azalmıştır (p 0.05). TS ilavesi ile gözenek sayısı azalırken toplam gözenek alanı artmıştır, dolayısıyla daha az ama daha büyük gözenekler oluşmuştur (p 0.05). Buğday ununa MTS ikamesinin ekmek örneklerinin tekstürel özellikleri üzerine olumsuz bir etkisi olmamıştır (p>0.05). Özellikle buğday ununa %5 MTS ikame edilerek ekmek üretiminde kullanılabilir.

Abstract

In this study, the effects of substituting wheat flour with 5% and 10% tapioca starch (TS) or heat-moisture modified tapioca starch (MTS) on dough rheology and bread quality were investigated. The addition of MTS increased the water absorption of wheat flour (p 0.05), the addition of 10% MTS decreased this value (p 0.05). With the addition of TS, L* and b* values in bread crusts increased, while the a* value decreased (p 0.05). With the addition of TS, the number of pores decreased and the area increased, resulting in fewer but larger pores (p 0.05). The substitution of MTS for wheat flour did not have a negative effect on the textural properties of bread samples (p>0.05). Specifically, 5% MTS can be substituted into wheat flour and used in bread production.

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Bu Makaleye Atıf Yap

Babaoğlu, H. Ç. (2025). Isı-Nem Uygulamasıyla Modifiye Edilmiş Tapyoka Nişastasının Hamur Reolojisi ve Ekmek Kalitesi Üzerine Etkileri. Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, Cilt: 25 Sayı: 1, 114–122. https://doi.org/10.35414/akufemubid.1512781

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