EFFECT OF FLOUR PARTICLE SIZE ON PHYSICAL PROPERTIES AND SHELF LIFE OF BREAD

Year 2019, Volume: 44 Issue: 5, 898 - 906, 17.08.2019

Sultan Arslan Tontul , Hümeyra Çetin Babaoğlu

https://doi.org/10.15237/gida.GD19045

Cited By: 1

Abstract

In this study, it is aimed to
determine the physical changes, occurring during the storage of the breads
produced with different particle size of flours and kinetic modelling of
staling. The farinograph and extensograph tests of the doughs indicated that reducing
the particle size of flours improved the rheological properties of the dough.
According to color results, the L* brightness ​​of the bread crust ranged from 39.83 to 53.28 and the lowest value was
determined in the bread produced by fine milled wheat flour. As a result of the
texture profile analysis, the hardness values ​​of the breads increased approximately 2.7 times and the highest increase
was detected in the bread samples produced from fine milled wheat flour.
Moisture loss during storage were 14.92, 0.53 and 6.72% for the control sample,
breads produced with flour particle size of 150-250 µ and <150 µ,
respectively. Avrami kinetic model suggested that the highest n value with 1.85
and the lowest k value with 0.13 were obtained from the bread samples produced
with low particle size flours.

Keywords

Bread staling, Staling kinetic, Avrami, particle size, texture

UN PARTİKÜL BOYUTUNUN EKMEĞİN FİZİKSEL ÖZELLİKLERİ VE RAF ÖMRÜ ÜZERİNE ETKİSİ

Abstract

Bu çalışmada farklı partikül boyutuna sahip unlar ile
üretilen ekmeklerin depolanması sırasında meydana gelen fiziksel değişimlerin
belirlenmesi ve bayatlamanın kinetik olarak modellenmesi amaçlanmıştır.
Farinograf ve ekstensograf testleri sonucunda ekmek hamurlarının un partikül
boyutunun azaltılmasının, hamurun reolojik özelliklerini geliştirdiği tespit
edilmiştir. Ekmek kabuğunun  L*
parlaklık, 39.83 ile 53.28 değeri arasında değişmekle birlikte partikül
boyutunun azaltılması ekmek parlaklık değerini düşürmüştür. Tekstür profil
analizi sonucunda depolanan ekmeklerin sertlik değerlerinin yaklaşık olarak 2.7
kat arttığı ve en yüksek artışın ise 150 µ altı un partiküllerinden üretilen
ekmek örneklerinde gerçekleştiği belirlenmiştir. Depolama süresince ekmeklerde
nem kaybı değerleri kontrol, 150-250 µ arası ve 150 µ altı örnekler için sırasıyla
%14.92, 0.53 ve 6.72 olarak tespit edilmiştir. Ekmek bayatlamasının Avrami
kinetik modele uygunluğunun değerlendirildiği hesaplamalarda ise 1.85 ile en
yüksek n değerini ve 0.13 ile en düşük k değerini düşük partikül boyutlu unlar
kullanılarak üretilen ekmek örneklerinin aldığı belirlenmiştir. 

Keywords

Ekmek bayatlaması, bayatlama kinetiği, Avrami, partikül boyutu, Tekstür

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