The effect of special purpose wheat flavors with different chemical and technolojical properties on the physical, chemical and sensitive properties of Izmir simit (gevrek)

Gevrek is a traditional baked product of İzmir. In this study, the effects of 10 special purpose wheat flour with different chemical and technological properties on the quality of gevrek (İzmir simit) were investigated. Thus, it is tried to determine the parameters of flour and gevrek that will standardize production. As a result of the analysis made in the flour, gluten, gluten index, ash content, protein content, sedimentation, modified sedimentation values and falling number were found differences between the samples (p ≤ 0,05). Moisture content do not show the differences (p > 0,05). % Ash content in dry matter affects moisture (r=0,97), baking loss (r=-0,84), gevrek yield (r=0,64), specific volume (r=-0,81), pore state (r=-0,71), inner color (L= -0,85 a= 0,98 b= 0,91) and some of sensory properties (inner color (r=-0,72), taste and aroma (r =-0,74) chewability (r=-0,79) and general likes (r=-0,73)). There is a strong correlation between the protein content of folur and the moisture of gevrek (r=0,87), gevrek yield (r=0.85), the specific volume (r=-0,73), inner color (L= 0,83 a= 0 ,84 b= 0,77), chewiness (r=-0,76). The gluten values of flour samples are effective on hardness (r=-0,66), chewiness (r=-0,65) and shape and symmetry (r=0,80) properties of gevrek samples. When the results of sensory analysis were evaluated, it was seen that gevrek (whit G2 code) has %0,7 ash content and high protein content, gluten, gluten index, sedimentation, modified sedimentation values, was liked as significantly different (p ≤ 0,05). Especially, the ash content of flour has a high effect on the quality characteristics of the gevrek.