Determination of appropriate blending ratios with different tempering applications in bread flours

In this study, it was aimed to determine the most suitable 2nd class wheat combination and blending ratios for Esperia and Rumeli 1st class wheat flours, which are the most grown in the region, for the production of bread flour of the desired quality, by using ultrasound-assisted short-term and classical tempering application. According to the central response surface method, 70 amplitude and 30 seconds were the optimum conditions in the ultrasound process. KateA 𝑥 Nacibey and Ahmetağa 𝑥 Ekiz combination flours, to which Esperia and Rumeli wheat flours were subjected to classical and ultrasound-assisted annealing, were blended at the rates of 20, 30, 40%. Physico-chemical, gluten aggregation and dough rheological properties of blended flours were determined in detail. Bread baking experiments were made with 8 prominent blended flours.Technological quality characteristics of flours and breads were evaluated by comparing them with controls. In the study, the STO-lactic acid, GSI and macro-SDS sedimentation values of the KateA 𝑥 Nacibey combination were found to be higher. While the alveograph T value was found to be higher in ultrasound-assisted annealing (60.75 mm); A and Ex and energy values were higher in classical annealing (64.88 mm; 17.73; 131.56 10-4 𝑥 J, respectively). It was a very important finding that the gluten balance of the dough reached a more positive level with ultrasound-assisted tempering (1,18). Farinograph stability was higher in ultrasound annealing than in classical annealing (13.32 and 11.86 min, respectively). The brownness index values of Paçal-3, Paçal-9, Paçal-4 and Paçal-12 in the bread crust are similar to the control bread (>80.0). In the study, Paçal-15 gave the highest volume value (457.5 ml).The volume values of Paçal-3, Paçal-4 and Paçal-16 were found to be high at 450.0 ml and above. Paçal-3 and Paçal-4 are flours made with the Rumeli variety and Paçal-15 and Paçal-16 with the Esperia variety. Paçal-3, Paçal-4, Paçal-15 and Paçal-16 is the combination of KateA 𝑥 Nacibey. Paçal-4 and Paçal-16 are flours obtained by ultrasound-assisted tempering. Paçal-3, Paçal-4, Paçal-12 and Paçal-16 attracted attention with the highest overall appreciation score. Paçal-4, Paçal-12 and Paçal-16 were obtained by ultrasound-assisted annealing. Paçal-4 and Paçal-12 are blends made for Rumelia and Paçal-16 are made for Esperia. While Paçal-4 and Paçal-16 are the combination of KateA 𝑥 Nacibey; Paçal-12 is the combination of Ahmetağa 𝑥 Ekiz.