The Determination of Some Qualities Parameters and Use of Strip Loin Beef (M. Longissimus dorsi) Powder in Bread Enrichment

Year 2019, Volume: 40 Issue: 3, 715 - 722, 30.09.2019

Duygu Balpetek Külcü Nurgül Kocabaş Sonay Kutlu

https://doi.org/10.17776/csj.535751

Cited By: 3

Abstract

In this study, the protein
content of the bread, that is also known as rich in carbohydrate content, is
enriched by using strip loin beef (M.
longissimus dorsi) powder as the
additive. In order to meet the daily protein needs of individuals, bread was
prepared with the addition of certain amounts (3%, 5%, 7%, and 10%) of beef
minced powder to the wheat flour. The protein content of the bread samples with
the addition of strip loin beef (M.
longissimus dorsi) powder were increased from 14.41%, 16.03%, 17.43% and
20.33% for enriched bread, respectively. The
total colour darkness of the interior of the bread was increasing with the
increasing level of strip loin beef (M.
longissimus dorsi) powder. Extensograph analysis, amylograph analysis,
gluten, gluten index, sedimentation, delayed sedimentation, moisture (%) and
ash (%) analysis were performed in enriched bread flours. As a result of
physico-chemical, rheological and microbiological analysis, it has been
determined that protein content increases due to the enrichment rate of meat
powdered bread. Sensory analysis questionnaire was conducted to determine the
acceptability of the breads by consumers. According to the survey; Questions
were asked about the external properties of the bread (crust texture, crust color,
form in general), and internal properties (texture, color, chewability, pore
structure, taste and odor). The aim of this research is to increase the protein
content of bread and to develop an alternative new product that can be consumed
by consumers.

Keywords

Bread, strip loin beef, microbial quality, proteins

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