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

¹Department of Food Engineering, Faculty of Engineering, Akdeniz University, Dumlupınar Bulvarı, 07070, Antalya, Turkey. ²Corresponding author. Phone: +90 242 3106575. Fax: +90 242 2274564. E-mail: erbas@akdeniz.edu.tr

Phyllo sheets were produced with flour obtained at different extraction rates (53, 58, or 67%), and stored at 4 and 25°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°C and to 0.45 N and 5.6 mm at 25°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°C and two days at 25°C according to acid contents and sensory properties.