Textural, Pasting and Thermal Properties of Traditional Maras Tarhana Produced with Cracked Wheat

This study was designed to determine the morphology, functional groups, dough structure, textural and thermal properties of twelve different Maras Tarhana samples. SEM results showed that tarhana powders generally had an amorphous-oval structure. In the FTIR analysis, although each sample had the same content, it was determined that there was variability in functional groups and frequency intensities, which was thought to be caused by the difference in the ratio between the components used. The highest peak viscosity (191.00 cp), trough viscosity (53.00 cP) and breakdown viscosity (138.00 cP) values were measured in sample number 4 (p