THE EFFECT OF THE USING CORN FLOUR LEVEL AND ADDITIVE TYPE ON QUALITY OF CORN BREAD

Year 2018, Volume: 4 Issue: 2, 81 - 98, 27.12.2018

Halis Gürbüz Kotancilar Hilal Güdük Kimya Seyyedcheraghi

https://doi.org/10.23884/mejs.2018.4.2.04

Abstract

The
effects of different levels of corn flours and additives on traditionally
produced (in the Black Sea Region) corn bread’s quality parameters were
studied; the breads containing different levels of corn flour (0%, 10%, 20%,
30%, 40%, 50%, 75%, 100%) in flour formulation were produced as two different
additives type [(10% whole egg, 10% butter and 5% yogurt combination and
without addition (control)].  As a result,
the additive, one of the main variation sources, was found to have a high very
significant (p≤0.01) effects on mass, volume, specific volume, L* and a* color
values of crumb, and crust of bread and the moisture values of crumb (0, 1 and
2. days). Besides, the same variation source was also found to have a high very
significant (p≤0.01) effects on sensorial appearance, porosity, texture,
volume, color of crust, color of crumb, chewiness, taste, aroma, overall
acceptability, and hardness, cohesiveness, elasticity, chewiness, and gumminess
parameters measured on 0, 1 and 2 days. parameters. Also corn flour variant had
a highly significant (p≤0.01) effects on the mass, volume, specific volume, L*
and a* color values of crust, a*color value of crumb, the moisture values of
crumb and sensorial appearance, porosity, texture, volume, color of crust,
color of crumb, chewiness, aroma, and overall acceptability, hardness (0, 1,
and 2. day), cohesiveness (day 1), elasticity (day 0), chewiness (day 0, and
2), gumminess (day 0, 1, and 2) and significant (p≤0.05) effects on
cohesiveness (day 0, and 2) and cohesiveness (day 2) parameters. Also analyze
of variance indicated that the interaction between addition and amount of corn
flour was significantly (p≤0.01) in most traits.

Keywords

Corn flour, corn bread, textural properties

References

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