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Dergiler / Turkish Journal of Agriculture and Forestry / 2009 / Cilt: 33 - Sayı: 5

Crumb pasting and staling properties of white and traditional Vakfıkebir breads

H. Gürbüz KOTANCILAR
K. Emre GERÇEKASLAN
M. Murat KARAOĞLU
Sayfa
435–443
Yayın Tarihi
2009-05-01
DOI
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In addition, the pasting properties of VB were completely different from those of WB.

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Amaç & Hipotez:The crumb pasting properties of Vakfıkebir bread (VB) produced by the sourdough method traditionally and standard white bread (WB) produced by the straight dough method were investigated.
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Temel Bulgular & Veri:For both bread types, 2 different weights of loaf were produced (500 and 1500 g).
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Sonuç & Katkı:In addition, the pasting properties of VB were completely different from those of WB.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Key words: Vakfıkebir bread · sourdough · water activity

Özet

The crumb pasting properties of Vakfıkebir bread (VB) produced by the sourdough method traditionally and standard white bread (WB) produced by the straight dough method were investigated. For both bread types, 2 different weights of loaf were produced (500 and 1500 g). One hour after removal from the oven the loaves were wrapped in 2-layer polyethylene bags and stored at room temperature (about 20 °C) for 5 days. During storage, crumb and crust aw, pH, softness, and pasting properties of bread crumb were determined for both bread types. The aims of this study were to compare the crumb pasting properties of VB and WB and to determine the causes of changes during storage. No previous study has examined the pasting properties of any sourdough bread crumb. The pH value of bread crumb exhibited a significant positive correlation with softness (r = 0.87) and bump area (r = 0.89), and a negative correlation with pasting temperature (r = -0.62) and peak viscosity (r = -0.48). In addition, the pasting properties of VB were completely different from those of WB.

Abstract

The crumb pasting properties of Vakfıkebir bread (VB) produced by the sourdough method traditionally and standard white bread (WB) produced by the straight dough method were investigated. For both bread types, 2 different weights of loaf were produced (500 and 1500 g). One hour after removal from the oven the loaves were wrapped in 2-layer polyethylene bags and stored at room temperature (about 20 °C) for 5 days. During storage, crumb and crust aw, pH, softness, and pasting properties of bread crumb were determined for both bread types. The aims of this study were to compare the crumb pasting properties of VB and WB and to determine the causes of changes during storage. No previous study has examined the pasting properties of any sourdough bread crumb. The pH value of bread crumb exhibited a significant positive correlation with softness (r = 0.87) and bump area (r = 0.89), and a negative correlation with pasting temperature (r = -0.62) and peak viscosity (r = -0.48). In addition, the pasting properties of VB were completely different from those of WB.

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Bu Makaleye Atıf Yap

KOTANCILAR, H. G., GERÇEKASLAN, K. E., KARAOĞLU, M. M. (2009). Crumb pasting and staling properties of white and traditional Vakfıkebir breads. Turkish Journal of Agriculture and Forestry, Cilt: 33 - Sayı: 5, 435–443. https://ajindex.com/articles/179665

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Kaynakça (13)

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