Effect of Different Flour Types on Bread Quality

Year 2014, Volume: 12 Issue: 4, 27 - 35, 01.12.2014

Safiye Nur Dirim Kadriye Ergün Gülşah Çalışkan Hazal Özalp Neşe Balkesen

Abstract

In this study, the quality properties of breads which were produced by the addition of different fruit and vegetable flours chickpea, soybean, pinto bean, lentil, carob and pea were determined. In the first part of the study, different fruit and vegetable flours were added to bread formulation by replacement of wheat flour 20% by weight . Moisture content, water activity, color values CIE L*, a* and b* and dimensions of baked breads were determined. In addition, color, odor, flavor, porosity and overall acceptance of breads were evaluated by semi-trained panelists. According to results of sensory evaluation panel, the highest sensory scores were obtained from breads with pinto bean flour. For this reason, in the second part of the study, the effect of different amounts of pinto bean flour addition 5%, 10%, 15%, 20% and 25% on the physical and quality properties of breads were studied. As a result, the highest sensory scores were obtained from breads containing 10% pinto bean flour

Keywords

Bread, Fruit and vegetable flour, Pinto bean flour, Quality properties, Sensory evaluation

Farklı Unların Ekmeğin Kalite Özellikleri Üzerine Etkisi

Abstract

Bu çalışmada, farklı meyve ve sebze unlarının nohut, soya, barbunya, mercimek, keçiboynuzu ve bezelye ekmek formülasyonlarına ilavesi ile üretilen ekmeklerin kalite özellikleri belirlenmiştir. Çalışmanın ilk aşamasında farklı ön işlenmiş meyve ve sebze unları, ekmek formülasyonundaki un miktarının ağırlıkça %20’si ile yer değiştirilerek ekmek formülasyonuna ilave edilmiştir. Pişirilen ekmek örnekleri için nem, su aktivitesi, renk CIE L*, a* ve b* ve boyut ölçümleri yapılmıştır. Ayrıca, yarı eğitilmiş panelistler tarafından ekmeklerin renk, koku, lezzet, gözeneklilik ve genel beğeni özellikleri değerlendirilmiştir. Çalışmanın ikinci aşamasında ise yapılan duyusal değerlendirme paneli sonucunda en çok beğenilen ekmeğin barbunya unu katkılı ekmek olduğunun belirlenmesi nedeniyle, farklı oranlarda %5, 10, 15, 20 ve 25 barbunya unu katkısının ekmeklerin fiziksel ve duyusal özellikleri üzerindeki etkisi incelenmiştir. Sonuç olarak en çok beğenilen ekmeklerin %10 oranında barbunya unu katkılı ekmekler olduğu saptanmıştır

Keywords

Ekmek, Meyve ve sebze unu, Barbunya unu, Kalite özellikleri, Duyusal değerlendirme

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