Abstract
ABSTRACTPhysical, chemical and flourgraph properties of Sagittario, Zerun, Gerek 79, Bezostaja, Victoria, Ceyhan 99, Bezostaja (import) and Pioneer wheat varieties used in Gaziantep pita (flat type regional bread in Turkey) production were investigated. Results showed that the hectoliter weights and the moisture contents of wheat samples were suitable except Ceyhan 99. The lowest sedimentation volume was for Gerek 79, while the highest value was for Ceyhan 99. Wet gluten amounts of wheat varieties were high above 27% except Zerun. The falling number values for the samples were higher than normal values excepting Bezostaja (import). The extensibility values were low for Zerun, Gerek 79 and Bezostaja, but high for Ceyhan 99, while the others were in normal values. Low resistance to extension values was determined except Sagittario. The energies for Sagittario, Victoria and Ceyhan 99 were in normal values, while the energy values for the others were low.
Highlights
The importance of bread in Turkish cuisine is great
Results showed that the hectoliter weights and the moisture contents of wheat samples were suitable except Ceyhan 99
The hectoliter weight considered as a sign of wheat yield and a quality element in wheat standards has a commercial prerequisite and it is required to be high in bread wheat varieties (Dizlek and Özer, 2016)
Summary
The importance of bread in Turkish cuisine is great. It is considered as sacred, and the symbol of labor and abundance. One of the most important local breads in the traditional Turkish cuisine is Gaziantep pita which is consumed in almost all urban and rural areas of Southeast Region of Turkey. It is made from white wheat flour and baked in Gaziantep bakeries. Gaziantep pita, which pertains to Gaziantep, is a well cooked bread, distinctive in appearance, smell and color It is produced by kneading wheat flour, water, salt and yeast, fermenting of dough, shaping appropriately and baking in stone or wood ovens. This table has been prepared by obtaining results from studies done on the pitas taken from three different local producers (Gaziantep Commodity Exchange, 2017)
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