DONDURULMUŞ HAMUR ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ

Year 2009, Volume: 22 Issue: 1, 91 - 102, 01.06.2009

M. Certel F. Erem Fundagül Erem , Ü. İ. Konak B. Karakaş

Abstract

Bu çalışmada, laboratuvar koşullarında üretilen beyaz ekmek hamurları ve kısmen pişirilmiş (230ºC’de 10 dakika) beyaz ekmek hamurları -20ºC’de dondurulmuş, aynı sıcaklıkta 10 gün depolanmıştır. Depolamanın 1., 4., 7. ve 10. günlerinde her iki tip üründen eşit sayıda alınmış, bunların yarısı çözüldükten sonra diğer yarısı ise çözme işlemi uygulanmadan 230ºC’de pişirilmiştir. Ayrıca her analiz gününde kontrol örnekleri taze olarak üretilmiştir. Oda sıcaklığında 1 saat bekletilerek soğutulan ekmeklerin nem miktarları belirlenmiş; ağırlık, hacim, kabuk ve iç rengi değerleri ile tekstürel özellikleri (sertlik, kohezif yapışkanlık, elastikiyet, çiğnenebilirlik, esneklik) ölçülmüş, duyusal değerlendirilmeleri yapılmıştır. Ürünlerin kendi aralarında karşılaştırma sonuçlarına göre ağırlık, hacim, nem miktarı, çiğnenebilirlik, esneklik, ekmek içi rengi ve tat/aroma değerleri yalnızca ürün tipine; kabuk rengi (ΔE), iç rengi (ΔE), sertlik, kabuk rengi ve görünümü, ekmek içi tekstürü ve gözenek yapısı, ağızda bıraktığı his/çiğnenebilirlik ve beğeni durumu ise hem ürün tipi hem de depolama süresine bağlı olarak farklılık arz etmiştir. Ürünlerin kontrol örnekleri ile karşılaştırma sonuçlarına göre beğeni durumu göz önünde bulundurulduğunda donmuş hamurdan üretilen ekmekler ilk günden, çözmeden pişirilen kısmi pişmiş ekmekler 7., çözülerek pişirilen kısmi pişmiş ekmekler ise 10. günden itibaren kontrol örneklerinden farklılık göstermiştir. Genel olarak, donmuş hamurdan üretilene nazaran, kısmen pişirilerek dondurulan hamurdan üretilen ekmeğin daha üstün nitelikte olduğu sonucuna varılmıştır

Keywords

Donmuş Hamur, Kısmi Pişmiş Ekmek, Dondurarak Muhafaza, Tekstür, Duyusal Kalite

Physical Textural and Sensory Characteristics of White Breads Made From Frozen Dough and Frozen Part-Baked Breads

Abstract

In this study, white bread dough and part-baked (10 min at 230ºC) white bread dough produced under laboratory conditions were frozen and stored at -20ºC for 10 days. Samples were removed at the 1st, 4th, 7th and the 10th day of storage and baked in frozen condition and after thawing along with fresh control breads. After cooling, water content, weight, volume, crust color (CtC), crumb color (CbC) of breads were measured and texture profile analysis (hardness, cohesiveness, springiness, chewiness and resilience) and sensory evaluation were performed. According to the comparison results of four different processed breads weight, volume, water content, chewiness, resilience, CbC, taste/flavor were significantly affected only by the product type. Significant differences were also observed in CtC (ΔE), CbC (ΔE), hardness, CtC and appearance, crumb texture/porosity, mouthfeel/chewiness and overall appreciation according to both product type and storage period. In comparison to fresh controls, a significant loss in overall appreciation of frozen dough breads were apparent on day 1 and of part-baked breads rebaked as frozen and after thawing on 7th and 10th days respectively. It was generally concluded that bread made from frozen part-baked dough was superior in quality to bread baked from frozen dough.

Keywords

Frozen Dough, Part-baked Bread, Frozen Storage, Texture, Sensory Quality

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