EFFECTS of COMBINING ADDED HYDROCOLLOIDS and SURFACTANT and FROZEN STORAGE on THE BAKING QUALITY of FROZEN BREAD DOUGH

Bu çalışmada, Tip A ve Tip B buğday unlarına hidrokolloidler ve yüzey aktif madde karışım halinde ilave edilerek katkıların dondurulmuş ekmek hamurunun ekmeklik kalitesi üzerine etkisini belirlemek amacıyla yüzey tepki metoduna bağlı olarak merkezi bileşen deseni oluşturulmuştur. Bu amaçla her iki tip buğday ununa guar gam, karboksimetilselüloz (CMC) ve keçiboynuzu gamı (LBG) katkıları ile (%0, %0.50, %1, %1.5 ve %2) ile monodigliseridlerin diasetil tartarik asit esterleri (DATEM) (%0, %0.25, %0.5, %0.75, %1) ilave edilmiştir. B katkıların dondurulmadan (0) ve dondurularak depolanan (-18C'de 4, 8 ve 12 hafta süreyle) hamurlardan yapılan ekmeklerin kalitesi ve bayatlaması üzerine etkileri belirlenmiştir. Elde edilen sonuçlara göre, kuvvetli (Tip A) ununda 12 haftalık dondurarak depolamanın sonunda, kombinasyonlar sonunda en olumlu etkiyi %0.5 guar gam+%1.5 CMC+%1.5 LBG+%0.75 DATEM, zayıf (Tip B) buğday ununda ise %1.5 guar gam+%1.5 CMC+%1.5 LBG+%0.75 DATEM göstermiştir. Katkı içermeyen kontrol örneği ile kıyaslanınca bu kombinasyonlar, hacim verimi, ekmeğin özgül hacmi, Dallmann değer sayısı değerleri ile bayatlamayı olumlu yönde etkilediği saptanmıştır.

KARIŞIM HALİNDEKİ HİDROKOLLOİDLER ve YÜZEY AKTİF MADDENİN ve DONDURARAK DEPOLAMANIN DONDURULMUŞ EKMEK HAMURUNUN PİŞİRME KALİTESİ ÜZERİNE ETKİSİ

In this study, central composite design according to response surface methodology was constructed to determine the effects of combining hydrocolloids and surfactant added to Type A and Type B wheat flours on the baking quality of frozen dough. With this aim in mind, guar gum, carboxymethylcellulose (CMC) and locust bean gum (LBG) (each with conc., 0%, 0.5%, 1%, 1.5% and 2%) with diacetyl tartaric acid ester of mono-diglycerides (DATEM ) (0%, 0.25%, 0.5%, 0.75% and 1%) were added to both types of wheat flours. Then, the effects of these additives on the quality and staling of the bread that were produced from unfrozen (0) and frozen doughs (4, 8 and 12 weeks of frozen storage at -18°C) were determined. According to results, at the end of 12 weeks of frozen storage, the best results among the combinations were generally obtained with 0.5% guar gum+1.5% CMC+1.5% LBG+0.75% DATEM in the hard wheat flour (Type A) while 1.5% guar gam+1.5% CMC+1.5% LBG+0.75% DATEM in the weak wheat flour (Type B). When compared to the control sample without additives, these combinations were observed to positively affect the loaf volume, specific loaf volume, Dallmann s number and bread staling.

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