Browsing by Author "Walker, CE"

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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.
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.