The effects of two-step tempering treatment on the chemical, technological, rheological and bread properties of flour in bread wheat (Triticum aestivum L.)

In this study, the effects of two-step tempering treatment on the technical value criteria of wheat were investigated. Two wheat varieties (Adana-99 and Russian) with different variety properties were used in the research. Each wheat variety were subjected to four different tempering treatments. These treatments were; a. no tempering (control), b. single-step tempering for 24 hours c. single-step tempering for 48 hours and d. two-step tempering for 48 hours. Following the treatment procedures, flour samples obtained from wheat samples fed to the mill were subjected to chemical, technological and rheological analyses two days after the flour samples were obtained. Findings can be summarized as follows: -The tempering treatment resulted in a limited improvement in the physical (flour yield and color) and chemical properties of the flour whereas a significant improvement in the rheological properties. This positive effect was more evident in the extensograph measurements compared to farinograph measurements. It was found that, especially more evident in the ash content, the tempering treatment reduced the ash and protein contents of the flour samples, however it resulted in an increase in the gluten quality. -Two-step tempering treatment significantly increased the resistance, ratio and energy values of the dough. This showed that two-step tempering significantly increased strength, resistance and the ability to retain gas properties, which are the most important quality criteria for bread dough. However, this result was not reflected to the bread-making trials. No satisfactory scientific results were achieved by the method for bread-making adopted in the research. -Tempering treatment for 48 hours among single-step tempering treatments more improved the flour quality. -The findings include clues that, the fact that water is added to the wheat in the tempering process in two steps improved the flour quality. However, it is clear that further studies are required on this subject.