Determination of the Suitability of Some Bread Wheat (Triticum aestivum L.) Varieties Grown in the GAP Region of Türkiye in Tandoori Bread
DOI:
https://doi.org/10.24925/turjaf.v14i6.1618-1629.8657Keywords:
Wheat, Tandoori bread, sensory, quality, flour blendingAbstract
Bread wheat (Triticum aestivum L.) is a major global crop and the main raw material for bread production. Selecting appropriate wheat varieties is essential for achieving desirable quality attributes in traditionally produced tandoori bread. A total of thirteen flour types which are whole wheat flours from Adana99, Ceyhan99, Dinç, and Segittario varieties, their corresponding 74% extraction refined flours, and five composite blends were used to produce tandoori breads in a traditional tandoor. The colour and rheological properties (Farinograph water absorption and Extensograph parameters) of the flour samples were evaluated prior to bread production. Crust colour (L*, a*, b*), moisture content, textural characteristics (hardness and adhesiveness), and sensory quality of bread samples were determined. Significant differences were observed among samples in flour colour (L*, a*, b*), water absorption (58.00–84.00%), and extensograph parameters, including energy, resistance to extension, maximum resistance, and extensibility (P≤0.05). Whole wheat flours exhibited higher water absorption but lower brightness due to bran content, whereas refined flours and blends showed improved dough stability during resting. Tandoori breads produced from different flours displayed statistically significant variations in moisture (22.65–27.55%), hardness (575.30–5024.22 g), adhesiveness (285.14–3755.57 g·s), and crust colour (P≤0.05). Breads made from Dinç whole wheat flour showed the highest hardness, while blended formulations, particularly P4, produced softer and less adhesive products. Sensory evaluation revealed significant differences in shape, colour, texture, crust characteristics, and overall acceptability. Refined flours, especially Adana99 and Ceyhan99, and selected blends achieved superior sensory scores, whereas some whole wheat formulations showed reduced consumer preference. The findings provide useful insights for flour producers and local bakers aiming to optimize wheat variety selection for tandoori bread production in the GAP region.
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