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

Yıl 2009, Cilt: 22 Sayı: 1, 91 - 102, 01.06.2009

Öz

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

Kaynakça

  • Anonymous 2001. SMS-Stable Micro Sistems. http://www.stablemicrosystems.com
  • Asghar, A., Anjum, F. M., Butt, M. S. and Hussain, S. 2006. Shelf life and stability study of frozen dough bread by the use of different hydrophillic gums. International Journal of Food Engineering, 2 (3): 1-11.
  • Barcenas, M. E., Haros, M., Benedito, C. and Rosell, C. M. 2003. Effect of freezing and frozen storage on the staling of part-baked bread. Food Research International, 36: 863-869.
  • Barcenas, M. E., Benedito, C.and Rosell, C. M. 2004. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage. Food Hydrocolloids, 18: 769-774.
  • Barcenas, M. E. and Rosell, C. M. 2006. Effect of frozen storage time on the bread crumb and aging of par-baked bread. Food Chemistry, 95: 438–445.
  • BeMiller, J. N. and Whistler, R. L. Carbohydrates. In: O. R. Fennema (Ed), Food Chemistry. Marcel Dekker, New York, USA, pp 157-224.
  • Bhattacarya, M., Langstaff, T. M. and Berzonsky, W. A. 2003. Effect of frozen storage and freeze- thaw cycles on the rheological and baking properties of frozen doughs. Food Research International, 36: 365-372.
  • Carr, L. G., Rodas, M. A. B., Torre, J. C. M. D. and Tadini, C. C. 2006. Physical, textural and sensory characteristics of 7-day frozen part- baked French bread. Lebensmittel-Wissenschaft and Technology, 39: 540-547.
  • Carr, L. G. and Tadini, C. C. 2003. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread. Lebensmittel-Wissenschaft and Technology, 36: 609-614.
  • Cauvain, S. P. 1999a. Bread-the product. In: S. P. Cauvain and L. S. Young (Editors), Technology of breadmaking. An Aspen Publication, Gaithersburg, Maryland, pp. 1-17.
  • Cauvain, S. P. 1999b. Dough retarding and freezing. In: S. P. Cauvain and L. S. Young (Editors), Technology of breadmaking. An Aspen Publication, Gaithersburg, Maryland, pp. 149- 179.
  • Cauvain, S. P. and Young, L. S. 2000. Bakery Food Manufacture and Quality. Blackwell Science Ltd., UK, 209 p.
  • Cauvain, S. P. 2004. Improving the texture of bread. In: Kilcast, D. (Ed), Texture in Food, Volume 2: Solid Foods, GBR: Woodhead Publishing Ltd, Cambridge pp.432-450.
  • Coşkuner, Y. 2003. Çukurova bölgesinde yetiştirilen bazı buğday çeşitlerinin tek ve iki katlı düz ekmek üretimine uygunluğu ile ekşi hamurun kalite üzerine etkisinin araştırılması. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara (Doktora Tezi), 149 ss.
  • Elgün, A. ve Ertugay, Z. 2002. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Yayınları No. 718, Erzurum, 376 ss.
  • Erem, F. 2007. Normal ve kepekli ekmeklerde sünme etmeni Bacillus türlerinin belirlenmesi ve sünme üzerine kinetik çalışmalar. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü, Antalya (Y. lisans tezi), 181 ss.
  • Fik, M. and Surowka, K. 2002. Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread. Journal of the Science of Food and Agriculture, 82: 1268-1275.
  • Giannou, V., Kessoglou, V. and Tzia, C. 2003. Quality and safety characteristics of bread made from frozen dough. Trends in Food Science and Technology, 14: 99-108.
  • Giannou, V. and Tzia, C. 2007. Frozen dough bread: Quality and textural behavior during prolonged storage-Prediction of final product characteristics. Journal of Food Engineering, 79: 929-934.
  • Havet, M., Mankai, M. and Le Bail, A. 2000. Influence of the freezing condition on the baking performances of French frozen dough. Journal of Food Engineering, 45: 139-145.
  • Inoue, Y., Sapirstein, H. D. and Bushuk, W. 1995. Studies on frozen doughs. IV. Effect of shortening systems on baking and rheological properties. Cereal Chemistry, 72 (2): 221-226.
  • Le Bail, A., Monteau, J.Y., Margerie, F., Lucas, T, Chargelegue, A. and Reverdy, Y. 2005. Impact of selected process parameters on crust flaking of frozen partly baked bread. Journal of Food Engineering, 69: 503-509.
  • Mandala, I Kapetanakou, A. and Kostaropoulos A. 2008. Physical properties of breads containing hydrocolloids stored at low temperature: II— Effect of freezing. Food Hydrocolloids, 22: 1443–1451.
  • Matuda, T. G., Parra, D. F., Lugao, A. B. and Tadini, C. C. 2005. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough. Lebensmittel-Wissenschaft and Technology, 38: 275-280.
  • Phimolsiripol, Y., Siripatrawan, U., Tulyathan, V. and Cleland, D. J. 2008. Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality. Journal of Food Engineering, 84:48-56.
  • Ribotta, P. D. and Le Bail, A. 2007a. Effect of additives on the thermo-mechanical behaviour of dough systems at sub-freezing temperatures. European Food Research International, 224: 519–524.
  • Ribotta, P. D. and Le Bail, A. 2007b. Thermo-physical and thermo-mechanical assessment of partially baked bread during chilling and freezing process. Impact of selected enzymes on crumb contraction to prevent crust flaking. Journal of Food Engineering, 78: 913-921.
  • Ribotta, P. D., Leon, A. E. and Anon, M. C. 2006. Frozen Dough. In: Y. H. Hui (Editor), Bakery Products: Science and Technology. Blackwell Publishing, Oxford, UK, pp. 381-390.
  • Ribotta, P. D., Perez, G. T., Leon, A. E. and Anon, M. C. 2004. Effect of emulsifier and guar gum on micro structural rheological and baking performance of frozen bread dough. Food Hydrocolloids, 18: 305-313.
  • Rosell, C. M. and Gomez, M. 2007. Frozen Dough and Partially Baked Bread: An update. Food Reviews International, 23: 303-319.
  • Rouille, J. Le Bail, A. and Courcoux, P. 2000. Influence of formulation and mixing conditions on bread making qualities of French frozen dough. Journal of Food Engineering, 43:197-203.
  • Szczesniak, A. S. 1998. Sensory Texture Profiling Historical and Scientific Perspectives. Food Technology, 52 (8): 54-57.
  • Vulucevic, I. R., Abdel-Aal, E-S. M., Mittal, G. S. and Lu, X. 2004. Quality and storage life of par- baked frozen breads. Lebensmittel-Wissenschaft and Technology, 37: 205-213.
  • Wang, R., Zhou, W., Yu, H. H. and Chow, W. F. 2006. Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes. Journal of the Science of Food and Agriculture, 86: 857-864.

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

Yıl 2009, Cilt: 22 Sayı: 1, 91 - 102, 01.06.2009

Öz

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.

Kaynakça

  • Anonymous 2001. SMS-Stable Micro Sistems. http://www.stablemicrosystems.com
  • Asghar, A., Anjum, F. M., Butt, M. S. and Hussain, S. 2006. Shelf life and stability study of frozen dough bread by the use of different hydrophillic gums. International Journal of Food Engineering, 2 (3): 1-11.
  • Barcenas, M. E., Haros, M., Benedito, C. and Rosell, C. M. 2003. Effect of freezing and frozen storage on the staling of part-baked bread. Food Research International, 36: 863-869.
  • Barcenas, M. E., Benedito, C.and Rosell, C. M. 2004. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage. Food Hydrocolloids, 18: 769-774.
  • Barcenas, M. E. and Rosell, C. M. 2006. Effect of frozen storage time on the bread crumb and aging of par-baked bread. Food Chemistry, 95: 438–445.
  • BeMiller, J. N. and Whistler, R. L. Carbohydrates. In: O. R. Fennema (Ed), Food Chemistry. Marcel Dekker, New York, USA, pp 157-224.
  • Bhattacarya, M., Langstaff, T. M. and Berzonsky, W. A. 2003. Effect of frozen storage and freeze- thaw cycles on the rheological and baking properties of frozen doughs. Food Research International, 36: 365-372.
  • Carr, L. G., Rodas, M. A. B., Torre, J. C. M. D. and Tadini, C. C. 2006. Physical, textural and sensory characteristics of 7-day frozen part- baked French bread. Lebensmittel-Wissenschaft and Technology, 39: 540-547.
  • Carr, L. G. and Tadini, C. C. 2003. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread. Lebensmittel-Wissenschaft and Technology, 36: 609-614.
  • Cauvain, S. P. 1999a. Bread-the product. In: S. P. Cauvain and L. S. Young (Editors), Technology of breadmaking. An Aspen Publication, Gaithersburg, Maryland, pp. 1-17.
  • Cauvain, S. P. 1999b. Dough retarding and freezing. In: S. P. Cauvain and L. S. Young (Editors), Technology of breadmaking. An Aspen Publication, Gaithersburg, Maryland, pp. 149- 179.
  • Cauvain, S. P. and Young, L. S. 2000. Bakery Food Manufacture and Quality. Blackwell Science Ltd., UK, 209 p.
  • Cauvain, S. P. 2004. Improving the texture of bread. In: Kilcast, D. (Ed), Texture in Food, Volume 2: Solid Foods, GBR: Woodhead Publishing Ltd, Cambridge pp.432-450.
  • Coşkuner, Y. 2003. Çukurova bölgesinde yetiştirilen bazı buğday çeşitlerinin tek ve iki katlı düz ekmek üretimine uygunluğu ile ekşi hamurun kalite üzerine etkisinin araştırılması. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara (Doktora Tezi), 149 ss.
  • Elgün, A. ve Ertugay, Z. 2002. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Yayınları No. 718, Erzurum, 376 ss.
  • Erem, F. 2007. Normal ve kepekli ekmeklerde sünme etmeni Bacillus türlerinin belirlenmesi ve sünme üzerine kinetik çalışmalar. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü, Antalya (Y. lisans tezi), 181 ss.
  • Fik, M. and Surowka, K. 2002. Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread. Journal of the Science of Food and Agriculture, 82: 1268-1275.
  • Giannou, V., Kessoglou, V. and Tzia, C. 2003. Quality and safety characteristics of bread made from frozen dough. Trends in Food Science and Technology, 14: 99-108.
  • Giannou, V. and Tzia, C. 2007. Frozen dough bread: Quality and textural behavior during prolonged storage-Prediction of final product characteristics. Journal of Food Engineering, 79: 929-934.
  • Havet, M., Mankai, M. and Le Bail, A. 2000. Influence of the freezing condition on the baking performances of French frozen dough. Journal of Food Engineering, 45: 139-145.
  • Inoue, Y., Sapirstein, H. D. and Bushuk, W. 1995. Studies on frozen doughs. IV. Effect of shortening systems on baking and rheological properties. Cereal Chemistry, 72 (2): 221-226.
  • Le Bail, A., Monteau, J.Y., Margerie, F., Lucas, T, Chargelegue, A. and Reverdy, Y. 2005. Impact of selected process parameters on crust flaking of frozen partly baked bread. Journal of Food Engineering, 69: 503-509.
  • Mandala, I Kapetanakou, A. and Kostaropoulos A. 2008. Physical properties of breads containing hydrocolloids stored at low temperature: II— Effect of freezing. Food Hydrocolloids, 22: 1443–1451.
  • Matuda, T. G., Parra, D. F., Lugao, A. B. and Tadini, C. C. 2005. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough. Lebensmittel-Wissenschaft and Technology, 38: 275-280.
  • Phimolsiripol, Y., Siripatrawan, U., Tulyathan, V. and Cleland, D. J. 2008. Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality. Journal of Food Engineering, 84:48-56.
  • Ribotta, P. D. and Le Bail, A. 2007a. Effect of additives on the thermo-mechanical behaviour of dough systems at sub-freezing temperatures. European Food Research International, 224: 519–524.
  • Ribotta, P. D. and Le Bail, A. 2007b. Thermo-physical and thermo-mechanical assessment of partially baked bread during chilling and freezing process. Impact of selected enzymes on crumb contraction to prevent crust flaking. Journal of Food Engineering, 78: 913-921.
  • Ribotta, P. D., Leon, A. E. and Anon, M. C. 2006. Frozen Dough. In: Y. H. Hui (Editor), Bakery Products: Science and Technology. Blackwell Publishing, Oxford, UK, pp. 381-390.
  • Ribotta, P. D., Perez, G. T., Leon, A. E. and Anon, M. C. 2004. Effect of emulsifier and guar gum on micro structural rheological and baking performance of frozen bread dough. Food Hydrocolloids, 18: 305-313.
  • Rosell, C. M. and Gomez, M. 2007. Frozen Dough and Partially Baked Bread: An update. Food Reviews International, 23: 303-319.
  • Rouille, J. Le Bail, A. and Courcoux, P. 2000. Influence of formulation and mixing conditions on bread making qualities of French frozen dough. Journal of Food Engineering, 43:197-203.
  • Szczesniak, A. S. 1998. Sensory Texture Profiling Historical and Scientific Perspectives. Food Technology, 52 (8): 54-57.
  • Vulucevic, I. R., Abdel-Aal, E-S. M., Mittal, G. S. and Lu, X. 2004. Quality and storage life of par- baked frozen breads. Lebensmittel-Wissenschaft and Technology, 37: 205-213.
  • Wang, R., Zhou, W., Yu, H. H. and Chow, W. F. 2006. Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes. Journal of the Science of Food and Agriculture, 86: 857-864.
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Ziraat Mühendisliği
Bölüm Makaleler
Yazarlar

M. Certel Bu kişi benim

F. Erem Bu kişi benim

Fundagül Erem

Ü. İ. Konak Bu kişi benim

B. Karakaş Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2009
Yayımlandığı Sayı Yıl 2009 Cilt: 22 Sayı: 1

Kaynak Göster

APA Certel, M., Erem, F., Erem, F., Konak, Ü. İ., vd. (2009). DONDURULMUŞ HAMUR ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ. Akdeniz University Journal of the Faculty of Agriculture, 22(1), 91-102.
AMA Certel M, Erem F, Erem F, Konak Üİ, Karakaş B. DONDURULMUŞ HAMUR ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ. Akdeniz University Journal of the Faculty of Agriculture. Haziran 2009;22(1):91-102.
Chicago Certel, M., F. Erem, Fundagül Erem, Ü. İ. Konak, ve B. Karakaş. “DONDURULMUŞ HAMUR Ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ”. Akdeniz University Journal of the Faculty of Agriculture 22, sy. 1 (Haziran 2009): 91-102.
EndNote Certel M, Erem F, Erem F, Konak Üİ, Karakaş B (01 Haziran 2009) DONDURULMUŞ HAMUR ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ. Akdeniz University Journal of the Faculty of Agriculture 22 1 91–102.
IEEE M. Certel, F. Erem, F. Erem, Ü. İ. Konak, ve B. Karakaş, “DONDURULMUŞ HAMUR ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ”, Akdeniz University Journal of the Faculty of Agriculture, c. 22, sy. 1, ss. 91–102, 2009.
ISNAD Certel, M. vd. “DONDURULMUŞ HAMUR Ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ”. Akdeniz University Journal of the Faculty of Agriculture 22/1 (Haziran 2009), 91-102.
JAMA Certel M, Erem F, Erem F, Konak Üİ, Karakaş B. DONDURULMUŞ HAMUR ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ. Akdeniz University Journal of the Faculty of Agriculture. 2009;22:91–102.
MLA Certel, M. vd. “DONDURULMUŞ HAMUR Ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ”. Akdeniz University Journal of the Faculty of Agriculture, c. 22, sy. 1, 2009, ss. 91-102.
Vancouver Certel M, Erem F, Erem F, Konak Üİ, Karakaş B. DONDURULMUŞ HAMUR ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ. Akdeniz University Journal of the Faculty of Agriculture. 2009;22(1):91-102.