Browsing by Author "Tasan, Burhan"

Now showing 1 - 2 of 2

Determination of the Bread-Making Quality of Flours Using an Automatic Bread Machine
(Tubitak Scientific & Technological Research Council Turkey, 2012) Dogan, Ismail Sait; Yildiz, Onder; Tasan, Burhan
In this study, the possibility of bread machine utilization as a quality control tool in the baking industry was investigated. Three different flour samples (F-1, F-2, and F-3) having different protein contents were obtained and then 12% wheat starch and 2% vital gluten were added to these flours to adjust protein ratios. The physicochemical and rheological properties of these flour combinations were analyzed. Specific volume, crumb grain attributes, crust and crumb color, and bread firmness in terms of compressibility (g) were measured. Specific volumes changed between 5.22 and 6.69 mL g(-1) and between 4.87 and 6.29 mL g(-1) for hearth and machine bread, respectively. Crumb firmness values of hearth bread made from F-1, F-2 and F-3 flours were 174.2, 259.4, and 180.3 g, whereas the mean firmness values of machine breads made from those flours were 91.2, 157.58, and 154.98 g, respectively. The F-2 flour had the poorest performance in both baking methods with regard to the evaluated features. At the same time, the bread machine performances were different, but displayed similar responses with changing flour quality. The effects of protein content were not observed in hearth bread. However, these changes affected specific volume and crumb features in bread machine baking. The study showed that bread machines with an optimized formula could be successfully employed for determining flour quality in bread making.
Spread and Microwave Oven Baking Test for Bread Making Quality
(Friends Science Publ, 2010) Dogan, Ismail Sait; Yildiz, Onder; Tasan, Burhan
Spread ratio test of dough and microwave-baked bread were used to study the effects of various flour sources and addition of 2% vital gluten and 12% wheat starch. Before fermentation and at 30, 60 and 90 min of proof time, the width (W) and height (H) of fermented dough was measured and the spread ratio (W/H) was calculated as an indicator of spreading. At the end of each proof time, the dough was baked in a microwave oven at the setting of 600 W for 150 s. At the end of baking, specific volume and ratio of pore area to the total area (proportion), form factor of microwave-baked bread were compared with the mentioned attributes of control bread. Spread ratios of dough and microwave-baked breads were also compared with each other. Addition of gluten and starch to flours and proof time significantly altered the spread ratios of dough, but only proof time significantly affected the spread ratio of microwave-baked bread (P< 0.001). Only flour source significantly altered the specific volumes and proportions of both microwave-baked and control breads. A combination of spread ratio and microwave baking test has potential for flour quality evaluation for bread-making. (c) Friends Science Publishers