A study on the estimation of dough sheeting behaviour and textural properties of baklava from commercial flour properties

Abstract

The objective of this study was to investigate the dough sheeting behaviour and baklava quality from chemical and physicochemical characteristics of commercial baklava flours by using Path Analysis. Ash and protein content, Zeleny and modified Zeleny sedimentation, falling number, wet and dry gluten, gluten index and b* colour value were in the range of 0.56–0.77%, 10.85–14.38%, 22.3–46.8 ml, 21.5–68.0 ml, 425–580 s, 25.2–32.0%, 8.7–11.2%, 67.2–100.0%, 9.9–13.3, respectively. Thickness (T) and surface area (SA) of sheeted doughs after first sheeting (T-1, SA-1) and second sheeting (T-2, SA-2) were in the range of 0.300–0.470 mm, 2.30–5.41 m2, 0.072–0.148 mm, and 22.28–40.47 m2, while hardness, peak counts and linear distance of baklava samples were in the range of 680–1209 g, 43–62 and 2598–4476 (g.s), respectively. According to Path Analysis, negative significant correlation was observed between SA-2 and gluten index (p < 0.05) values of commercial flour samples, while positive significant correlations were determined between peak counts and Zeleny and modified Zeleny sedimentations (p < 0.01), wet and dry gluten values (p < 0.05). Finally, there were significant correlations between SA-1 and Mixolab C4 value (p < 0.01); also, SA-2 and Mixolab C4 value (p < 0.05). In addition; there were significant correlations between peak counts and Mixolab γ value (p < 0.01).