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The seminar organized by the Milling and Machinery Manufacturers Association (DESMÜD) on April 28, 2023, at the training hall of Bastak company's factory in Ankara - Kahramankazan, delivered by Prof. Dr. Hamit Köksel, Prof. Dr. Mehmet Sertaç Özer, and Pro

The seminar organized by the Milling and Machinery Manufacturers Association (DESMÜD) on April 28, 2023, at the training hall of Bastak company's factory in Ankara - Kahramankazan, delivered by Prof. Dr. Hamit Köksel, Prof. Dr. Mehmet Sertaç Özer, and Pro

The seminar organized by the Milling and Machinery Manufacturers Association (DESMÜD) on April 28, 2023, at the training hall of Bastak company's factory in Ankara - Kahramankazan, delivered by Prof. Dr. Hamit Köksel, Prof. Dr. Mehmet Sertaç Özer, and Prof. Dr. Nusret Zencirci, garnered great interest from industry stakeholders.

Participants from Çorum, Konya, Ankara, Gaziantep, Bolu, and Eskişehir attended the seminar, which began with a moment of silence and the national anthem. DESMÜD President Zeki Demirtaşoğlu, in his opening speech, thanked the guests for their participation and interest, stating that there had been long-standing requests for such a seminar, which they were only able to organize due to the busy schedules of industry stakeholders.

President Demirtaşoğlu expressed that the educational series would continue and they would act in line with the sector's demands and needs regarding the topics to be addressed.

In the first part of the seminar, Prof. Dr. Nusret Zencirci provided information about the general structure, characteristics, history, classification, and types of wheat. Emphasizing the economic significance of wheat and its social, cultural, and historical value for Turkey, Prof. Dr. Zencirci stated that wheat had been a driving force in the formation and development of cultures.

Prof. Dr. Zencirci noted that wheat had been considered sacred even before the arrival of Islam in Anatolia, citing examples such as the rock relief in İvriz. He stated, "The most valuable product associated with wheat in Turkey is bread. Bread holds significant importance in Turkish food consumption. In addition to widely known types of bread such as yufka, lavash, tandır, saç, fetir, bazlama, and hamursuz, there are many more regional varieties. In Anatolia, wheat culture extends beyond bread to include widely consumed products like kadayıf, yufka, bulgur, couscous, noodles, and keşkek."

Prof. Dr. Zencirci shared that the first bread was likely made by baking a dough obtained by mixing roasted or ground cereal grains with water.

During the continuation of the seminar, Prof. Dr. Hamit Köksel and Prof. Dr. M. Sertaç Özer elaborated on wheat tempering, conditioning, milling, and sizing processes, addressing industry problems and discussing solutions. Facing intense questioning from participants, Prof. Dr. Hamit Köksel, Prof. Dr. Mehmet Sertaç Özer, and Prof. Dr. Nusret Zencirci provided detailed answers to all questions.

Factory Tour at Bastak

Following the seminar program, participants had the opportunity to visit Bastak company's production and quality control departments and learn about the tests conducted in a flour mill.

Approved by the Ministry of Industry and Technology of the Republic of Turkey and being the country's first and only R&D center, Bastak Technology Systems Inc. covers an area of ​​1000 m2 in Kahramankazan. Providing information about the company during the tour, Mr. Zeki Demirtaşoğlu stated that Expert Laboratory Services, one of the Bastak Group companies, conducts a total of 350,000 tests annually in 83 laboratories nationwide, with a staff of 175 expert engineers.

Mr. Demirtaşoğlu mentioned that the Republic of Turkey meticulously classifies 3 million tons of grains, oilseeds, and pulses, and they are the largest, first, and only TÜRKAK-accredited classifier laboratory.

After the Bastak factory tour, physical analysis tests were conducted on wheat. Using Bastak Brand 7500 model hectoliter device, the density of grains, 7000 model N-Litre for the weight and density of grains, and 16000 model moisture meter for grains, nuts, pulses, oilseeds, feed, and feed raw materials were examined, which are among the most commonly used basic analyses in food processing and control.

Chemical analysis tests were conducted on wheat using Bastak Brand 6100 model gluten washing, 2100 model gluten index, and 2500 model dry gluten devices to determine the quantity and quality of wet gluten obtained from flour, whole wheat flour, semolina, bulgur, vital gluten, and pasta. The 5100 model Enzyme Analyzer device was used to detect microbiological + natural alpha amylase and natural alpha amylase enzymes.

The rheological behaviors of the dough, which are critical parameters for determining the rheological properties of the dough and the baking value of the flour, were determined according to international standards using Absograph 500 and Resistograph 500 devices, with high repeatability, high accuracy, ease of use, and remote software update features.

At the end of the seminar, participants were given participation certificates, and they expressed their satisfaction with the seminar, stating that such training should continue.