Properties of Flour used in Flat Bread (Gaziantep pita) Production

Abstract

Gaziantep pita, one of the regional flat breads in Turkey, had the geographical sign registration certificate in 2017. Gaziantep pita quality is directly related to flour properties. In present study, physico-chemical and flourgraph properties of bread flour containing 0.550% and 0.650% ash content (d.b.) were investigated. Results showed that the moisture contents of both samples were not significantly different from each other and were under upper limit of 14.5%. Sedimentation values for 0.550% and 0.650% ash content (db.) of flours were found good, between 25-36 mL. Wet gluten contents of both flours were determined as medium, between 20-27%. The falling number values for the samples were higher than normal values. The extensibility values were in normal values for both flour samples. The resistance to extension values for both samples were low, although these values were significantly different from each other. Energy value of 0.550% ash content (d.b.) of bread flour was in normal value, while energy value of 0.650% ash content (d.b.) of flour was low. Physico-chemical and flourgraph properties of 0.550% and 0.650% ash content (d.b.) of flours could be improved by blending or adding α-amylase.

Keywords

• flat bread
• bread flour
• physico-chemical
• flourgraph