Wheat used in human food crops between culture and production in terms of the world were added to the first order. World population by approximately 35% of the wheat as basic foods, the calories in foods all over the world provides the 20'ini%

93400000 decares land in our country in total approximately 18.650.00 tons of wheat per year are being produced and the average yield from decares 202 kg this money in the Thrace region decares 5,353,310 in land being produced 1,668,025 tons of wheat from the decares average yield is 312 kg. In our region in recent years widespread use of highly productive varieties and new technologies as a result of the implementation of efficiency to decares to reach the average was 400 kg. Trakya Region of our country's wheat production is about to meet some potential 9'luk% as the country's average productivity is very high.

Changing consumption patterns and development of people depending on the technology and wheat products, diversification of consumer demand has become common. The most common form of consumption of wheat flour, bread, pasta, semolina, biscuits, and noodles are wheat.

Our country is when people consider the nutrition of the wheat grain and grain products, depending on the consumption of bread in our diet, where large amounts in a traditional habit. According to statistics provided by FAO in calorie daily diet of plant food to constitute the 90'ný%% 44 'to the bread alone ü 53% of cereal products is provided.

Hold an important place in our lives that came to our table bread is through these stages.

Producer → → Wheat Mill (grinding) → Un → → Bread Bakers

Quality as related to the quality of flour for bread wheat quality must be good

             Manufacturers and consumers demand the quality of the features to be. Wheat producers in the foreign grass grows, the fight against diseases and other harmful Sune is fully made up directly in the quality Sunday. Millers de una process of wheat will clean, pure, besides high quality of the output of most influence is to be uninjured from the Sune.

             Suffered a loss is made from wheat flour extracts from Sune fluid and in the construction of low-quality bread into many problems that occur and the degree of damage, depending of Sune sometimes not possible to make bread. Damage on the quality of bread wheat Sune because of adverse effects is important.

Wheat is determined by the Sune LOSS
 

Damage of wheat grain of the physical change is easy to detect due to the naked eye.

In general, the losses in wheat of Sune; kardeþlen the blooming time and keep them as has been in three different periods. To install the first two losses of exile by the middle of wheat to the wheat yield lowers decares. Millers concerning the period of holding one Sune damage occurs. In this period, wheat grain and flour slightly reduces the efficiency drops and bread properties.

 

Wheat grain maturation phase of the milk, yellow and full maturity as they are three. My milk is absorbed by Sune the damage phase of the grain is fully mature undersized blank inside. Grains are separated easily at this mill does not disrupt the quality of the bread, but it causes loss of efficiency. Yellow is the one that bites me in the period Sune whole grains, but the development will create wrinkles on the surface will remain a bit undersized. These mills in full, if a part is not divided between wheat remains strong, and can disrupt the quality of bread by grinding together. If you put them under my Sune is exactly one of the physical properties emgili not possible to separate solid from one end of the grinding is involved. This is the most important part of the Millers are interested. 

 


 

These factors are not sufficient in wheat and flour enzymes proteolitik can not operate. During kneading dough is made, as these conditions allow for the operation of enzymes and softening of dough proteolitik enzymes to cause degradation of soft and gas holding capacity.

  Detection of Loss of flour to be Sune Applied Methods

Or the quality of gluten proteins found in fizokimyasal, rheological, technological and chemical methods are used.

Fizyokimyasal Tests

Gluten Washing: ençok practice of testing methods used. With the degree of damage depends on Sune damage to the standard methods of self washed soft and juicy to gluten. Always will be damage, especially gluten washing method does not provide information. Therefore, at temperatures 27-30 degrees for better working of enzymes proteolitik be waiting a while to make washing easier changes, such as gluten properties are seen in spread yumaþama.

> 30> 35 High

> 23-30> 28-35 Good

> 15-22> 20-27 Medium

<15 <20 low

Gluten Elongation Test: In our country, widely used in washing windows placed on the gluten gluten is spread test. However, this method is applied in the study of enzymes provide an additional period of 3-6% were detected at the critical level of damage can not be the first time, developed by the Swedish Perten gluten index method is used. Increased damage to the gluten index fell Sune.

Gluten index values 60-90

Pelshenke Test: Sune degree of devastation with the loss of Sune, depending on the value of the test Pelshenke has fallen 200 dk'da 17 min.

Falling Number (Drop Counter) in the flour is a method used in determining diastatik activity. In particular, the amount of gas will occur in the construction of bread and bread are important in terms of volume growth. Number of falls in the 250-300 sec is desired.

  Sedimentation Test: Sune damage detected in the test is important. Sedimentation value of the damage by Sune düþmektedir.Ýki hours after bekme shown itself to excessive activity proteolitik

Sedimentation value;

25-30 ml well

30 and above çokiyi

Rheological tests

Kneading dough to remove the water feature in the determination of farinograf device; Sune damaged flour, depending on the degree of water damage absorbsuyonundan much time left, especially in stability and is determined to fall. Gluten is used in the measurement of gas retention and proteollitik activity alveograf device depending on the degree of loss of Sune rheological properties of dough are some changes. In particular, are associated directly with the volume of bread alveograf energy value (w) Sune increasing the damage is deemed to fall. In the case of damaged Sune was seen in the ekstensograf test.

400-600 THESE Resistance

90-110 mm of space capabilities

Energy 75 cm2

Bread Making Test: Bread flour is used to determine the quality of the method is. Flour and water are obtained with the plastic dough by fermentation for some time is left to the left of Sune are the enzymes to dough dough depending on the degree of damage becomes runny. Sometimes, depending on the degree of damage is not bread. The bread flour is available with Sune damaged from strong flour bread according to the structure of low-volume texturing is corrupt. There are large gaps within the pores. This type of bread is difficult digestion.

Chemical Detection Methods

ProteinTesti:
The amount of protein in wheat species, varieties, environmental conditions (climate, soil, disease and harmful) and the production conditions (fertilization, irrigation, agricultural machine) varies between 6-22% depending. Bread wheat is between 10-15% of the protein. Depending on the degree of damage Sune amount of protein is also decreased.

Kýrklareli province wheat varieties grown in villages for a visa depends on the district received the physical and chemical test results for samples below are given in Table. My field is the study of wheat samples taken from five villages in the analysis were made Ataer FOOD. As a result of analysis of wheat grown in this town is not found in the Sune detriment of the bread wheat varieties that were good quality. Look at the values in the table has been adapted to the standard size. If damage is Sune in wheat depending on the degree of injury was specified table some (gluten, gluten index, Sedim value, max resistance, energy) for reduction in income was meydana. Exposed the degree of damage of loss Sune Sune wheat flour quality affects depending.

 

QUALITY PRODUCT WARRANTY CHALLANGE is successful.




WHEAT ANALYSIS TABLE (2007 HARVEST PERIOD)