K. Emre Gerçekaslan, H. Gürbüz KOTANCILAR, M. Murat KARAOĞLU, M. Fatih ERTUGAY

Ekmek Bayatlaması ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: II

Ekmek bayatlamasını ölçmede kullanılan yöntemlerin çoğu temelde nişasta retrogradasyonunun boyutunun ölçülmesine dayanmaktadır. Ekmeğin bayatlamasında nişasta retrogradasyonunun başlıca etken olduğu, fakat bunun ekmek bayatlamasıyla eş anlamlı olmadığı görüşü yaygındır. Diğer bileşenlerdeki değişimlerin ve bu bileşenlerin nişasta ile ilişkilerinin de bayatlama prosesinde önemli roller oynaması muhtemeldir. Bu yayında genel itibariyle ekmekteki nişastada ve su içeriğinde meydana gelen değişimlerin incelendiği analiz yöntemlerine değinilmiştir. Bu analiz yöntemlerinin en sık kullanılanları X-ışını kırınım ve Nükleer Manyetik Rezonans teknikleridir.

Anahtar Kelimeler:

Bayatlama, su, rekristalizasyon, XRD, NMR

Bread Staling and Methods for Measuring Degree of Staling: II (Turkish with English Abstract)

The most of the methods used to measure bread staling depend on the mesurement of starch rerogradation. Starch retrogradation is the major factor for the staling of bread but according to a widespread idea, this event is not equal with staling of bread. Bread staling may be caused by the changes in another components and the interaction between they and starch. In this review, the methods which are connected with changes in starch and water content of bread have been discussed. X-ray diffraction and Nuclear Magnetic Resonance techniques have frequently used in the bread staling measurements.

Keywords:

Staling, water, recrystallization, XRD, NMR ,

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