Investigation of quality and staling of breads with different gum formulations baked in different ovens

Download

index.pdf

Date

2008

Author

Özkoç, Semin Özge

Metadata

Show full item record

Item Usage Stats

268
views

96
downloads

The objective of this study was to determine the effects of different gums and their combination on quality and staling of breads baked in different ovens. In the first part of the study, the effects of gums (xanthan, guar, k-carrageenan, hydroxypropyl methylcellulose, locust bean gum and their blends) on quality of breads baked in infrared-microwave combination and conventional ovens were investigated. In addition, macro and micro-structure, dielectric and thermal properties and acrylamide content of breads were studied. Xanthan-guar blend addition improved bread quality with increasing specific volume and porosity values and decreasing hardness values of samples. More homogeneous closed-cell structure for conventionally baked control breads and channel formed cell structure for breads baked in infraredmicrowave combination oven were observed. Dielectric properties of breads were found to be a function of gum type. No acrylamide was formed in microwave baked breads. Breads baked in infrared-microwave combination oven had similar acrylamide content with conventionally baked ones. The second part of the study focused on staling. The hardness, retrogradation enthalpy, set back viscosity, FTIR outputs and crystallinity values of microwave-baked samples were found to be the highest. Infraredmicrowave combination heating made it possible to produce breads with similar staling degrees as conventionally baked ones and reduced the conventional baking time of breads by about 39%. Addition of xanthan-guar blend decreased hardness, retrogradation enthalpy and crystallinity values of breads. According to hardness data, in the presence of xanthan-guar blend staling of breads baked in all types of ovens was delayed for 1 day.

Subject Keywords

Food Processing and Manufacture.

URI

http://etd.lib.metu.edu.tr/upload/3/12609678/index.pdf
https://hdl.handle.net/11511/18284

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Optimization of microwave-halogen lamp baking of bread Demirekler, Pınar; Şümnü, Servet Gülüm; Department of Food Engineering (2004) The main objective of this study was to optimize the processing conditions of breads baked in halogen lamp-microwave combination oven by using response surface methodology. It was also aimed to construct neural network models for the prediction of quality parameters of bread as a function of processing conditions. Different baking time and power combinations were used in order to find the optimum baking conditions of bread in halogen lamp-microwave combination oven. The independent variables were the baking...
Investigation of physical properties of different cake formulations during baking with microwave and infrared-microwave combination Şakıyan Demirkol, Özge; Şümnü, Servet Gülüm; Department of Food Engineering (2007) The main objective was to determine the variation of physical properties of different cake formulations during baking in microwave and infrared-microwave combination ovens. In the first part of the study, rheological and dielectric properties of cake batter with different formulations were determined. Different concentrations of fat and different types of emulsifier and fat replacer were used. The variation of formulation had a significant effect on the apparent viscosity of the cake batter. Cake batter was...
Infrared-assisted microwave drying in the production of bread crumbs Tireki, Suzan; Şümnü, Servet Gülüm; Department of Food Engineering (2005) This study is aimed to investigate the possibility of using halogen lamp-microwave combination oven for production of bread crumbs and to determine the drying conditions in this oven to produce bread crumbs with the highest quality. Bread crumb dough was dried from about 40.9% to 8% moisture content by conventional oven, microwave, infrared and infrared-assisted microwave drying. In the experiments 30%, 50% and 70% halogen lamp and/or microwave powers were used. As a control, conventional oven drying at 75°...
Optimization of Processing Conditions During Halogen Lamp-Microwave Baking of Cakes Sevimli, Kadriye Melike; Şümnü, Servet Gülüm; Department of Food Engineering (2004) The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using Response Surface Methodology. It was also aimed to compare quality of products baked in microwave-halogen lamp combination oven, halogen lamp oven, microwave oven and conventional oven. In the first part of the study, as independent variables, baking time for conventional oven; microwave power and baking time for microwave oven; halogen lamp power and baking time for halog...
Effects of different batter formulations on quality of deep-fat fried chicken nuggets Doğan, Seyhan Firdevs; Şahin, Serpil; Department of Food Engineering (2004) The main objective of this study was to evaluate the effects of different flour and protein types on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied and the batter viscosity was correlated with fried product quality. In the first part of the study, the effects of soy and rice flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, volume, porosity,...

Citation Formats

S. Ö. Özkoç, “Investigation of quality and staling of breads with different gum formulations baked in different ovens,” Ph.D. - Doctoral Program, Middle East Technical University, 2008.