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Effects of immature wheat on some properties of flour blends and rheological properties of dough

机译：不成熟的小麦的影响的一些性质面粉混合和面团的流变特性

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In this study, Bezostaya-1, Gerek-79 and Kiziltan-98 wheat cultivars were harvested at two different maturity stages. Flour of immature wheat were used for preparation of flour blends as whole wheat flour of immature wheat (WFIW) or refined white flour of immature wheat (RFIW). For flour blend preparation, WFIW replaced commercial whole-wheat flour at 0, 10, 20 and 30% and RFIW replaced commercial refined white flour at 0, 5, 10 and 15% ratios. These flour blends were used for preparation of leavened and unleavened bread. As well as some qualitative properties of wheat and flour blends, some physical properties of leavened bread (weight, volume, specific volume, hardness and crust colour) and unleavened bread (diameter, thickness, spread ratio and crust colour) were determined. Thousand kernel weight, test weight and gluten index values of wheat increased with the progress of the maturity stage. Immature wheat flour decreased water absorption, development time and dough stability in WFIW blends, and decreased only dough stability in RFIW blends. Leavened bread produced with flour blends of Bezostaya-1 were found superior in terms of physical bread properties. The adverse effect of WFIW flour on volume, specific volume, symmetry and hardness of bread was obtained at 30% replacement level. For unleavened bread, utilisation of WFIW or RFIW blends in dough formulation improved diameter and spread ratio of flat bread. Considering some of the physical properties of leavened and unleavened bread, it can be concluded that optimum usage ratio of WFIW and RFIW were 20 and 10%, respectively.
机译：在这项研究中,Bezostaya-1 gerek - 79和kiziltan - 98小麦品种在两个收获不同的成熟阶段。小麦被用于制备面粉混合全麦面粉,小麦(WFIW)或不成熟精制面粉不成熟的小麦(RFIW)。面粉混合制备、WFIW商业所取代全麦面粉在0、10、20和30%,RFIW取代商业精制面粉在0、5、10到15%的比率。为制备发酵和无酵饼。以及一些定性属性的小麦和面粉混合,的一些物理性质发酵面包(特定体积,重量,体积,硬度和外壳的颜色)和无酵饼(直径、厚度、扩散率和地壳颜色)测定。测试重量和小麦面筋指数的值增加的发展成熟阶段。吸收、开发时间和面团的稳定性只WFIW混合,降低面团稳定RFIW混合。与面粉混合Bezostaya-1被发现面包优越的物理属性。WFIW面粉的不利影响,具体的体积,对称和面包的硬度获得了30%的更替水平。无酵饼,利用WFIW或RFIW在面团配方改进的直径和混合传播比扁平的面包。发酵的物理性质无酵饼,就可以得出结论最佳的使用比率WFIW和RFIW 2010%,分别。

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