Effects of Extraction Rates of Wheat Flour on Phyllo (Yufka) Properties at Different Storage Temperatures

ERBAŞ M., USLU M. K., DEMİR M., Certel M.

CEREAL CHEMISTRY, vol.87, no.5, pp.398-402, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 87 Issue: 5
  • Publication Date: 2010
  • Doi Number: 10.1094/cchem-02-10-0019
  • Journal Name: CEREAL CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.398-402
  • Akdeniz University Affiliated: Yes

Abstract

Phyllo sheets were produced with flour obtained at different extraction rates (53, 58, or 67%), and stored at 4 and 25 degrees C. Physical, chemical, and sensory properties of fresh and stored phyllo were researched. Fresh phyllo samples from wheat flour at 53% extraction rate were thinner (0.4 mm) and had whiter color (L* = 87.6). Textural properties and overall sensory acceptability of phyllo samples significantly decreased (P <= 0.01) with increased extraction rates and storage times. At the end of four days, toughness and extensibility decreased from 0.88 N and 10.9 mm to 0.65 N and 6.7 mm at 4 degrees C and to 0.45 N and 5.6 mm at 25 degrees C. The 53% extraction rate was more suitable for producing phyllo. The shelf life of phyllo samples for preparing borek was determined four days at 4 degrees C and two days at 25 degrees C according to acid contents and sensory properties.