The Effects of Two-Step Tempering Treatment on the Physical, Chemical and Technological Properties of Flour in Bread Wheats (Triticum aestivum L.)

Abstract

In this study, the effects of two-step tempering treatment on the physical, chemical and physicochemical characteristics of bread wheat (Triticum aestivum L.) flour were investigated. Two wheat varieties (Adana-99 and Russian) with different variety properties were used in the research. Each wheat variety was subjected to four different tempering treatments. These treatments were; a. no tempering (control), b. single-step tempering for 24 h, c. single-step tempering for 48 h and d. two-step tempering for 48 h. Following the treatment procedures, flour samples obtained from wheat samples fed to the mill were subjected to chemical and technological analyses two days after the flour samples were obtained. Results indicated that the tempering treatment had a limited improvement in the physical (flour yield and color) and chemical properties of the flour. It was found that, the tempering treatment reduced the ash and protein contents of the flour samples, however it resulted in an increase in the gluten quality. Tempering treatment for 48 h among single-step tempering treatments resulted in more improved flour quality. The findings conclude that, when water added to the wheat in the tempering process in two steps results in an improved flour quality. However, further studies are needed to elucidate the mechanism.