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.

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