Özet:

In this study, white bread breads produced in laboratory conditions and partially cooked (230oC at 10 minutes) white bread breads frozen at -20oC, stored at the same temperature for 10 days. In the 1st, 4th, 7th and 10th days of storage, equal numbers were taken from both types of products, half of which after dissolving, the other half was cooked at 230oC without the process of dissolving. Also, every day of analysis, the check samples are produced fresh. The amount of moisture of the refrigerated bread was determined by waiting 1 hour at room temperature; weight, volume, cortex and interior color values and textural characteristics (hardness, cohesive attachment, elasticity, grinding, flexibility) were measured, sensual assessments were made. According to the comparison results of the products, the weight, volume, moisture, freezability, flexibility, bread-in-color and taste/aroma values have varied only according to the product type; the cortex color (ΔE), the cortex color (ΔE), the hardness, the cortex color and appearance, the bread-in-texture and the portion structure, the feeling/freezability and the status of pleasure it leaves in the mouth, and the product type and storage time. When the product check samples and the comparison results take into account the preference status, bread made from frozen bread from the first day, partially cooked bread not dissolved 7 and partially cooked bread dissolved from the 10th day differ from the check samples. In general, the result of Nazaran made from frozen bread is that the bread made from frozen bread is partly cooked with superior quality.

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