Zeleny Sedimentation Analysis in Food
Zeleny Sedimentation Analysis in Food
Mısra Adıyaman, Quality Control Engineer, Bastak Instruments
Throughout the ages, the strategic importance of wheat, the primary ingredient of bread, has remained unaltered. The key factors that determine the bread quality of wheat, the cornerstone of bread production, are its ash content, protein quantity, and quality. The variation in quality observed in bread made from wheat with the same protein quantity can be attributed to the unique characteristics of the protein. The quantity and quality of protein in wheat and flour are among the most crucial factors that determine the intended use. Therefore, the accurate, reliable, and speedy determination and testing of protein quantity and quality during the raw material's transformation into the final product is a significant point for both producers and consumers.
In obtaining the desired qualities of the final product and in determining protein quality and gluten, the Zeleny Sedimentation value, which is directly proportional to the bread volume, must be established. Due to the presence of proteolytic activity in the secretions of weevils and mites, which adversely affect wheat quality, they cause disruption in the dough quality and its characteristics during fermentation.
In the classification of wheat and the characterization of wheat flour, it is observed that measuring the sedimentation value, along with protein and gluten quantity, is necessary. Among these quality parameters, a linear mathematical relationship exists between the quantity of protein and wet gluten. It is known that the Zeleny sedimentation value in the flour is associated with the composition of wheat protein and is related to protein quantity.
The sedimentation value is influenced by genetic factors and environmental conditions; however, genetic factors exert a greater influence than environmental conditions. The Zeleny sedimentation value is affected by genetic factors and environmental factors, particularly the adverse effects caused by the weevil pest.
With 7,000 square meters of covered area, Bastak's factory produces the 3100 model Sedimentation 3100 (Zeleny) Device, which is equipped with state-of-the-art technology and considered the best in the world in terms of machine quality. It is used for the determination of the pasta and bread quality and weevil (insect) damage in accordance with international standards for samples obtained from commercial flour, wheat flour, whole wheat flour, durum wheat flour, bulgur, vital gluten, vermicelli, and semolina.
The device has the capability to perform tests using physicochemical methods. In the standard sedimentation test, the protein quality of the sample is analyzed, while the Delayed (modified) Sedimentation test is used to control the amount of protease enzyme due to weevil damage in bakery products. Protease enzyme can negatively impact the appearance and gas-holding quality of the final product by breaking down proteins. The Bastak brand 3100 model sedimentation device can perform both traditional sediment tests and modified sediment tests.
With a wide range of samples, including red, white, and pasta wheat, as well as commercial flour, wheat flour, whole wheat flour, durum wheat flour, bulgur, vital gluten, vermicelli, and semolina, the device provides a unique analysis experience to users. It includes a color graphic LCD screen, 13 function buttons, comprehensive function capabilities, microprocessor control, membrane technology, 40 cycles per minute, and a 30° working angle, all in accordance with ICC Standard.
