SavedAdd your journal

Journals / Gıda / 2019 / Cilt: 44 - Sayı: 5

EFFECT OF FLOUR PARTICLE SIZE ON PHYSICAL PROPERTIES AND SHELF LIFE OF BREAD

UN PARTİKÜL BOYUTUNUN EKMEĞİN FİZİKSEL ÖZELLİKLERİ VE RAF ÖMRÜ ÜZERİNE ETKİSİ

Sultan ARSLAN TONTUL
Hümeyra ÇETİN BABAOĞLU
Journal
Gıda
Pages
898–906
Publication Date
2019-08-17
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Avrami kinetic model suggested that the highest n value with 1.85 and the lowest k value with 0.13 were obtained from the bread samples produced with low particle size flours.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, it is aimed to determine the physical changes, occurring during the storage of the breads produced with different particle size of flours and kinetic modelling of staling.
📊
Key Findings & Data:According to color results, the L* brightness ​​of the bread crust ranged from 39.83 to 53.28 and the lowest value was determined in the bread produced by fine milled wheat flour.
💡
Conclusion & Impact:Avrami kinetic model suggested that the highest n value with 1.85 and the lowest k value with 0.13 were obtained from the bread samples produced with low particle size flours.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Ekmek bayatlaması · bayatlama kinetiği · Avrami

Abstract

In this study, it is aimed to determine the physical changes, occurring during the storage of the breads produced with different particle size of flours and kinetic modelling of staling. The farinograph and extensograph tests of the doughs indicated that reducing the particle size of flours improved the rheological properties of the dough. According to color results, the L* brightness ​​of the bread crust ranged from 39.83 to 53.28 and the lowest value was determined in the bread produced by fine milled wheat flour. As a result of the texture profile analysis, the hardness values ​​of the breads increased approximately 2.7 times and the highest increase was detected in the bread samples produced from fine milled wheat flour. Moisture loss during storage were 14.92, 0.53 and 6.72% for the control sample, breads produced with flour particle size of 150-250 µ and <150 µ, respectively. Avrami kinetic model suggested that the highest n value with 1.85 and the lowest k value with 0.13 were obtained from the bread samples produced with low particle size flours.

Özet

Bu çalışmada farklı partikül boyutuna sahip unlar ile üretilen ekmeklerin depolanması sırasında meydana gelen fiziksel değişimlerin belirlenmesi ve bayatlamanın kinetik olarak modellenmesi amaçlanmıştır. Farinograf ve ekstensograf testleri sonucunda ekmek hamurlarının un partikül boyutunun azaltılmasının, hamurun reolojik özelliklerini geliştirdiği tespit edilmiştir. Ekmek kabuğunun L* parlaklık, 39.83 ile 53.28 değeri arasında değişmekle birlikte partikül boyutunun azaltılması ekmek parlaklık değerini düşürmüştür. Tekstür profil analizi sonucunda depolanan ekmeklerin sertlik değerlerinin yaklaşık olarak 2.7 kat arttığı ve en yüksek artışın ise 150 µ altı un partiküllerinden üretilen ekmek örneklerinde gerçekleştiği belirlenmiştir. Depolama süresince ekmeklerde nem kaybı değerleri kontrol, 150-250 µ arası ve 150 µ altı örnekler için sırasıyla %14.92, 0.53 ve 6.72 olarak tespit edilmiştir. Ekmek bayatlamasının Avrami kinetik modele uygunluğunun değerlendirildiği hesaplamalarda ise 1.85 ile en yüksek n değerini ve 0.13 ile en düşük k değerini düşük partikül boyutlu unlar kullanılarak üretilen ekmek örneklerinin aldığı belirlenmiştir.

🔖

Cite This Article

TONTUL, S. A., BABAOĞLU, H. Ç. (2019). EFFECT OF FLOUR PARTICLE SIZE ON PHYSICAL PROPERTIES AND SHELF LIFE OF BREAD. Gıda, Cilt: 44 - Sayı: 5, 898–906. https://ajindex.com/articles/39082

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (13)

  1. AACC. (2000). Method 54-21.01, Method 54-10.01, Method 74-10.02, Method 44-19.01, Method 10-05.01. In). Minnesota, USA: American Association of Cereal Chemists, Inc, St. Amigo, J. M., Alvarez, A. D., Engelsen, M. M., Lundkvist, H., Engelsen, S. B. (2016). Staling of white wheat bread crumb and effect of maltogenic alpha-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience. Food Chem, 208: 318-325.
  2. Armero, E., Collar, C. (1998). Crumb firming kinetics of wheat breads with anti-staling additives. J Cereal Sci, 28(2): 165-174.
  3. Correa, M. J., Ferrero, C. (2015). A Comparative Study of Commercial Modified Celluloses as Bread Making Additives. Int J Food Prop, 18(4): 849-861.
  4. De la Hera, E., Talegón, M., Caballero, P., Gómez, M. (2013). Influence of maize flour particle size on gluten-free breadmaking. J Sci Food Agri, 93(4): 924-932.
  5. Elgün, A., Ertugay, Z. (2002). Tahıl işleme teknolojisi. Atatürk Üniversitesi Yayınları, 411. Ercan, R., Özkaya, H. (1985). Ekmeğin Bayatlaması. Gıda, 10(6): 335-340.
  6. Fadda, C., Sanguinetti, A. M., Del Caro, A., Collar, C., & Piga, A. (2014). Bread Staling: Updating the View. Comp Rev Food Sci Food Safety, 13(4:, 473-492.
  7. Gambaro, A., Varela, P., Gimenez, A., Aldrovandi, A., Fiszman, S. M., Hough, G. (2002). Textural quality of white pan bread by sensory and instrumental measurements. J Texture Studies, 33(5): 401-413.
  8. Guo, P., Yu, J. L., Wang, S. J., Wang, S., & Copeland, L. (2018). Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains. Food Hydrocoll, 77: 445-453.
  9. Hera, E. d. l., Martinez, M., Gómez, M. (2013). Influence of flour particle size on quality of gluten-free rice bread. LWT - Food Sci Tech, 54(1): 199-206.
  10. Ho, L. H., Aziz, N. A. A., Azahari, B. (2013). Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour. Food Chem, 139(1-4): 532-539.
  11. Leon, A. E., Barrera, G. N., Perez, G. T., Ribotta, P. D., Rosell, C. M. (2006). Effect of damaged starch levels on flour-thermal behaviour and bread staling. Eur Food Res Tech, 224(2):187-192.
  12. Limanond, B., Castell-Perez, M. E., Moreira, R. G. (2002). Modeling the kinetics of corn tortilla staling using stress relaxation data. J Food Eng, 53(3):237-247.
  13. Moreira, R., Chenlo, F., Torres, M. D., Prieto, D. M. (2010). Influence of the particle size on