Özet:

Scolymus hispanicus L. (Sevketi Bostan) is a wild plant that grows wild in the Marmara, Egean and Mediterranean regions and is consumed as vegetables in the Egean region. It is also used as a raw material in traditional medicine and the pharmaceutical industry today. In this study, the effect of S. hispanicus L. un (SHU) supplement (5%, 10%, 20%, 30 and 40%) on the quality of grain and the reological characteristics of the grain was determined. In determining the properties of the pepper, extensograph and farinograph methods have been used. It is also determined by the physical chemical (age gluten quantity, Zeleny sedimentation and fall number values) and some chemical properties of BU and SHU (need, ash, protein, fat content). The addition to SHU has been determined by increased protein and ashes content, while the fat content has been reduced. According to the results of the farinographic analysis, it was found that the SHU supplement significantly affects the water lifting and development times of the pot, reducing the degree of softness in the 10th minute. Exstensographic values have observed increases in maximum resistance, extension capacity and reduction in energy value. SHU different contributions are shown to have a hardening effect on the weakness at the preparation stage of the powder and increase the powder resistance. The use of SHU in the formulas is quite positive in terms of the quality of butter and pot. Therefore, SHU can be used as a functional food additive, especially in the production of cereal products, which improves the feeding properties.

Anahtar Kelimeler:

Özet:

Scolymus hispanicus L. (Şevketi Bostan) is a wild plant that grows in the Marmara, Aegean and Mediterranean regions and is consumed as a vegetable especially in the Aegean region. In addition, it is used in traditional medicine and the pharmaceutical industry. In this study, the effects of S. hispanicus L. flour (SHU) addition (5%, 10%, 20%, 30% and 40%) on wheat flour quality and rheological properties of cracker dough were determined. Farinograph and extensograph methods were used to evaluate the dough properties. In addition, the physicochemical (gluten, sedimentation value, falling number values) characteristics of wheat flour and some chemical properties (moisture, ash, protein, fat contents) of BU and SHU were determined. The SHU supplementation was determined to increase the protein and ash content and decrease the fat content of the dough. According to the farinograph analysis results, the SHU supplementation significantly affected the water absorption and development time of the dough and decreased the softening degree at 10 minutes. In the extensograph values, an increase in the maximum resistance, and a decrease in the extensibility ability and energy value were observed. It was seen that different SHU additive ratios had a hardening effect on the consistency during the preparation of the dough and increased the dough resistance. The use of SHU flour in flour formulation is favorable in terms of flour and dough quality. For this reason, SHU flour can be used as a functional food additive that improves dough properties, especially in the production of cereal products.