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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.
This study aims to identify the physical changes that occur during the storage of bread produced with different particle sizes and to kineticly model the bayat. Farinograph and extensograph tests have found that the reduction of the flour particle size of bread powder has improved the reological properties of the powder. The L* brightness of the bread shell varied between 39.83 and 53.28, while the reduction of the particle size reduced the brightness of the bread. The texture profile analysis found that the hardness values of the stored bread increased approximately 2.7 times, and the highest increase occurred in bread samples produced from 150 m2 particles. During the storage period, the humidity loss values in bread were controlled, and for 150-250 μ and 150 μ six samples were identified at 14.92, 0.53 and 6.72 per cent, respectively. In calculations that assessed the conformity of the bread bytage to the Avrami kinetic model, it was determined that the highest value of n with 1.85 and the lowest value of k with 0.13 were the bread samples produced using low particle-dimensional wheels.
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.
Field : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Journal Type : Ulusal
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