Determination of physical, chemical, technological properties of some special purpose flour

In this study, physical, chemical and technological properties of 65 flours provided from 21 flour factories in 6 cities and 33 flours provided from product manufacturers for yufka (phyllo) (Turkish type flat bread), baklava (traditional desert), börek, simit (sesame seed rings) and kadayif (traditional desert) production were determined and quality characteristics were presented. Flours for phyllo production had highest protein content and flours for kadayif production had the lowest protein content. Flours for simit production had the highest ash content. Ascorbic asid and fungal alpha amylase were determined in flours except for kadayıf. Flours for phyllo production had the highest stability, development time, softening degree and kadayıf flours had the lowest stability, development time, softening degree in terms of farinograph parameters. In the extensograph test, energy, resistance to extension, extensibility and softening degree were maximum in phyllo flours and mimimum in kadayif flours. Flours for baklava and börek production did not differ in terms of farinograph and extensograph parameters. Rheological properties of doughs in mixolab test were different among flour types and correlations were determined among mixolab parameters and farinograph and extensograph parameters.Keywords: special purpose flour, flour for baklava production, flour for borek production, flour for phyllo production, flour for sesame seed rings production.