Tam karabuğday unu ve transglutaminaz ilavesinin kısmi pişirilerek dondurulmuş ekşi mayalı ekmeklerin fiziksel ve tekstürel özellikleri üzerine etkisi

Bu çalışmada; tam karabuğday unu (TKBU) ve transglutaminaz (TG) kullanılarak üretilen kısmi pişirilerek dondurulmuş ekşi mayalı ekmeklerin farklı depolama süreleri (0, 3, 15, 30 ve 45 gün) sonrasında bazı kalite kriterlerinde meydana gelen değişimlerin araştırılması amaçlanmıştır. Ekmeklik buğday ununa TKBU; 0, % 10, % 20 ve % 30, TG ise 0, 50 ve 100 ppm oranlarında ilave edilmiştir. Artan oranlarda TKBU eklenmesi ile kısmi pişirilerek dondurulmuş ekşi mayalı ekmek örneklerinin spesifik hacim değerlerinin azaldığı diğer taraftan 50 ppm TG ilavesinin kontrol ekmeklerinde olumlu yönde etkide bulunduğu belirlenmiştir. Depolama süresince % 30 TKBU ilaveli örneklerin spesifik hacmi otuzuncu gün sonunda azalırken, diğer örneklerde genellikle birinci günden itibaren azalma olduğu gözlenmiştir. Ekmek örneklerinin sertlik ve çiğnenebilirlik değerleri depolama süresince TKBU oranına paralel olarak genel anlamda artmış, elastikiyet ve kohezif yapışkanlık değerleri azalmıştır. % 30 TKBU ile yapılan ekmek örneklerinde 45 gün depolama sonucunda ekmek hacminde görülen azalışın kontrol grubuna göre daha az olduğu belirlenmiştir. Sonuç olarak kısmi pişirilerek dondurulmuş ekşi mayalı ekmek üretiminde artan oranlarda TKBU kullanılmasının fiziksel ve tekstürel anlamda ekmek kalitesini olumsuz yönde etkilediği, bu nedenle kullanım düzeyinin sınırlı düzeyde tutulması gerektiği, transglutaminazın ise bu ekmeklerde önemli bir iyileştirici etkide bulunmadığı tespit edilmiştir.

Anahtar Kelimeler:

Dondurulmuş ekmek, Karabuğday, Transglutaminaz, TPA

Effect of the buckwheat flour and transglutaminase addition on physical and textural properties of partially-baked frozen sourdough bread

In this study; It was aimed to investigate changes in some quality criteria of partially-baked frozen sourdough bread produced with whole buckwheat flour (WBF) and transglutaminase (TG) after storage at different storage periods (0, 3, 15, 30 and 45 days). WBF was added at 0, 10%, 20% and 30% levels while TG was added at 0, 50 and 100 ppm levels in to the bread wheat flour. It was determined that specific volume of partly baked frozen sourdough bread samples decreased with the increasing rates of TKBU. 50 ppm TG addition affected positively the control breads. Decrease at the specific volume of samples with 30% WBF was detected at the end of 30 days storage period, whereas in the other samples decrease was observed soon after one day storage. Generally the hardness and chewiness values of bread samples were increased while elasticity and cohesiveness values were decreased in parallel with the rate of WBF during the storage period. Decrease in the loaf volume of 30% WBF bread was found lower than control bread after 45 day storage. As a result, it was found that the use of WBF in increasing proportion at partly baked frozen sourdough bread production was affected physical and textural quality of bread negatively. Therefore the usage level of WBF in this kind of bread should be keep at a limited level. However usage of TG was not shown important improving effect on the technological quality of these breads.

Keywords:

Frozen bread, Buckwheat, Transglutaminaze, TPA,

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