Akademik Veri Yönetim Sistemi
AGROCIENCIA, cilt.57, sa.1, ss.54-73, 2023 (SCI-Expanded)
This study aims to determine structural changes that occurred in protein structures
of noodles obtained from nine different wheat varieties (white and red bread and
durum) during the preparation and cooking process. SDS-PAGE was used to
evaluate the molecular weight of the proteins of these different wheat varieties and
noodles, FT-IR was used to investigate the changes in chemical structure, and SEM
was used better to understand the morphology, microscopic, and surface structures.
High molecular weight protein bands in flours belonging to white bread varieties
could not be detected in the noodle samples obtained from the same varieties. On
the other hand, high molecular weight protein bands were obtained when noodles
were prepared from flour samples of durum wheat. In FTIR evaluation, it was seen
that the structure of noodles produced from white bread wheat did not deteriorate
before and after cooking. In the noodle structures obtained from red bread wheat,
protein loss was observed partially with the cooking process. No deterioration was
observed in durum wheat before and after the cooking process. When all the results
are evaluated together, it is thought that the most suitable variety for noodle
production is the durum wheat variety. When the red and white bread varieties are
assessed according to the determination of chemical structure, swelling ratio,
morphology, microscopic and surface properties of the noodles during the
preparation and cooking process, it is concluded that the white bread variety is more
suitable for the production of noodles than the red bread variety