Browsing by Author "Dogan, IS"

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Effect of Formula and Process Variations on Turkish Francala Bread Production
(Amer Assoc Cereal Chemists, 1996) Dogan, IS; Ponte, JG; Walker, CE
Francala, the most popular bread in Turkey, is produced by a straight dough process from a lean formula. To determine the effects on bread properties, water absorptions were varied from 58 to 64%, ascorbic acid levels from 0 to 100 ppm, and fermentation times from 0 to 90 min. Openness and unevenness of grain, as well as slice contour as an indication of break and shred, were evaluated by six semi-trained panelists using reference samples for each attribute. Changing absorption from 58 to 60% increased bread specific volume. A further increase in absorption did not significantly affect specific volume (P < 0.05). An undesirable effect on crumb grain structure was pronounced at 64% absorption. Crumb grain opened, yielding an uneven structure. Adding ascorbic acid up to 40 ppm as an oxidant increased specific volume, but more than 40 ppm decreased bread volume. Openness and unevenness of crumb grain increased with the addition of 60 ppm ascorbic acid. Higher levels tightened the structure, preventing more open crumb grain and break formation. Fermentation time showed the most pronounced effect on bread properties. The changes in viscoelastic properties of dough during fermentation were investigated using a modified extensigraph procedure.
Effect of Oven Types on the Characteristics of Biscuits Made From Refrigerated and Frozen Doughs
(Faculty Food Technology Biotechnology, 2006) Dogan, IS
Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were Studied. Doughs were stored at 4 degrees C for 6 weeks and at -18 degrees C for 6 months, respectively. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Dough colour was not affected by storage time and temperatures. Biscuit characteristics did not change significantly during storage. Spread ratio was significantly lower for the biscuits baked in the gas oven than for the biscuits baked in the electric oven. Biscuit dough can be refrigerated for 6 weeks, and frozen for 6 months. Results also suggest that unique quahty differences exist between the two ovens. For sugar snap cookies and hazelnut biscuits the electric oven without air circulation was better, while for chocolate chip cookies gas oven with air circulation was more suitable.
Effect of Α-Amylases on Dough Properties During Turkish Hearth Bread Production
(Blackwell Publishing Ltd, 2003) Dogan, IS
The effect of alpha-amylases from cereal and fungal sources on dough rheological properties was studied. Increasing the enzyme addition level to 160 SKB units (c. 1.1%, fwb) decreased dough stability and increased mixing tolerance indexes. Gas production rates with cereal alpha-amylase were higher than that with fungal alpha-amylases, indicating more activity during fermentation. A higher adsorption rate occurred with cereal alpha-amylase. Dough stability is very important for Turkish hearth bread production, as it is for other hearth breads. Spread ratio tests on fermented doughs showed significant changes in dough rheological properties as a function of alpha-amylases. The spread test is a reliable tool for observing rheological changes during fermentation. As a guide, the dough spread ratio should not be more than 2 for desirable bread.
Effects of Impingement Oven Parameters and Formula Variation on Sugar Snap Cookies
(Amer Assoc Cereal Chemists, 1999) Dogan, IS; Walker, CE
Sugar snap cookies were baked in reel and impingement ovens. The effects of oven conditions and formula variations were studied. Response surface methodology was used for optimization and evaluation. Once responses for color, spread, and baking loss were considered, an optimum combination for baking was determined to be 40 Hz fan speed, 9 min baking time, and 160 degrees C oven temperature. The spread ratio was lower in the impingement oven, where higher temperatures and air velocities caused the cookie surfaces to dry faster. Among the formula variations tested, sugar level had a greater effect on the spread. Cookie color did not change with the formula variations, but color was lighter in the reel oven. The cookie thickness affected color intensity and the number of cracks, and crack ratio was lower in the impingement oven. A relatively high correlation between variations and the response variables was found. Response surface method second order equations fit the data well and provided a powerful tool to optimize quality.
Effects of Impingement Oven Parameters on High-Ratio Cake Baking
(Amer Assoc Cereal Chemists, 1999) Dogan, IS; Walker, CE
High-ratio cakes were baked in a prototype air impingement oven at 145, 160, and 175 degrees C and 35, 45, and 55 Hz fan speeds (1696, 2098, and 2485 ft/min) for 12, 16, and 20 min. Cakes were evaluated based on external and internal characteristics and compared with those baked in a reel oven. An RSM experimental design was used to study the effect of oven parameters on cake volume, crust color, and crumb firmness. For all tested parameters, baking time was much shorter in the impingement oven than in the reel oven. When baked at 160 degrees C for 16 min, cakes were of a color similar to that of the control cake but had lower volumes and firmer textures. At increased temperatures and times, air velocity had a greater effect on crumb firmness. Degree of bake was followed by measuring RVA end-point viscosity.
Factors Affecting Wafer Sheet Quality
(Wiley, 2006) Dogan, IS
Wafers are low-moisture-baked foods. They are formed from a batter and baked between hot plates. The quality of wafer sheets is mainly controlled by flour property, water level and temperature, mixing action, baking time and temperature. The quality is judged by attributes of the batter such as the density, viscosity, holding time and temperature, and by properties of the wafer such as weight, surface colour, fragility and moisture content. In this study, the batter-specific gravity of 1.11-1.19 was recorded. Water and gluten content did not affect density. Water level, but not gluten content, however affected viscosity. Batter holding time drastically changed viscosity. The temperature of plates did significantly affect bake time. For wafer sheets with a high quality, 155-165% water level, 170 degrees C baking temperature and 2 min of bake time were found to be adequate. Wafer sheets baked at the lower temperatures stuck to the plates and broke up to several pieces. At a lower water level (< 145%) and baking temperature of 150 degrees C, tough and flinty sheets were obtained, whereas at a water level higher than 160% and a higher temperature (190 degrees C), fragile sheets were obtained.
A Traditional Fermented Turkish Soup, Tarhana, Formulated With Corn Flour and Whey
(Wiley, 2004) Tarakçi, Z; Dogan, IS; Koca, AF