Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 2
Written by Nazlı SAVLAK, Ergun KÖSE
Kadayıf is a traditional Turkish dessert that is prepared by pouring wheat flour slurry onto a cycling hot plate from a nozzle followed by baking and adding syrup. Recently, demand for specific properties of flours in the bakery industry has increased. In this study, physical, chemical, technological and rheological properties of Kadayıf flours obtained from both Kadayıf producers and flour factories were investigated and a quality profile of flour for Kadayıf production was propounded. It was determined that 43.32 – 59.05% of Kadayıf flours were under 80 μm indicating that flour with fine particles were desired. Ash, protein, sedimentation value, gluten and gluten index changed between 0.53 – 0.70%, 8.10 – 10.77%, 11.2 – 29.2 mL, 19.0 – 27.7% and 50.7 – 97.6% with average values of 0.57%, 9.36%, 19.7mL, 22.1% and 81.1%, respectively. Damaged starch (3.50 – 4.90%) and water absorbtion % (49.5 – 54.3%) were low. As a result, in Kadayıf production special purpose flour with low protein, low gluten content and gluten index, low sedimentation value and water absorbtion capacity is appreciated. Low protein soft wheats with poor technological properties would be appropriate for this purpose.
[Read full article] [Citation]
