Soğuk ve ılık tavlama metodları kullanarak kırmızı ekmeklik buğdaylara (Tr. Aestium L.) farklı dozlarda uygulanan klorlama işleminin unun teknolojik ve mikrobiyolojik kalitesine etkisi

Abstract

The purpose of this study is to decrease microorganism load of the grain, and to bleach, maturate the flour by treating wheat kernel with gaseous chlorine during the tempering. In general, chlorine is directly added to the flour. On the other hand, the limiting of the negative effects on the gluten of chlorine added to the tempering water is aimed.Two different types of red-wheat (Lancer and Haymana-79)i five different levels of chlorine (0, 250-260, 460-470, 750-760, 1220-1230 mg/l) which will decrease the pH of the samples from 0,02 to 0,20 against the control, and two tempering methods (cold and warm) were used as factors in the research*According to the milling experiment results, the chlorine process increased the semmolina and flour yield and decreased the coarsa bran amount. The flour analyses showed that chlorination proces increased the amount of protein and dry gluten, while decreasing the flour pH, wet gluten quantity and Zeleny Sedimantation valve. In relation with the chlorine level, total color intensity of flour was decreased. When the chlorination process wa3 used a decrease of 25 times on the bacteria load and 15 times on yeast-mould load of the flour-warm tempering method exhibited more effective the chlorination process and increased flour and crumb whiteness even little chlorine dozes. However, warm tempering increased the negative effects of chlorinnation process on bread volume, spesific volume and criimb firmness* Chlorine dozes more then 460-470 mg/l in the tempering water increased negative effects of the chlorine on the bread characteristics„