Farklı normlarla uygulanan kısa süreli hamur işleme metotlarının francala ve tava ekmeği üretiminde kullanım imkanları üzerine araştırmalar
Başlık çevirisi mevcut değil.
- Tez No: 355003
- Danışmanlar: DOÇ. DR. ZEKİ ERTUGAY
- Tez Türü: Yüksek Lisans
- Konular: Ziraat, Agriculture
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 1989
- Dil: Türkçe
- Üniversite: Atatürk Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Tarım Ürünleri Teknolojisi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
Özet yok.
Özet (Çeviri)
Up to now, francala type breadmaking process and its processing norms have not been standartized in Turkey. The main purpose of this study is to search the use of short time breadmaking process which is used with different tempe- rature norms in different processing conditions by comparing with the indirect method and to standardize the short-time bread making process in francala production, purpose of the study is to use the short-time process in the production white pan-bread which has the highest consumption in many western countries, especially in the U.S.A., and to compare the guality of the bread made in this method and the bread produced with the indirect methods. The factors in the research are the flour type and the processing norm. The flour types are called as Type I, Type II, Type III and Type IV. Francala bread processing norms are as follows: control (sponge), I (dough temperature 20 oC, main fermentation 30 minutes at 22 oC, last fermentation 36 minutes at 25 oC), 2(dough temperature 23 oC, main fermentation 25 minutes at 25 oC, last fermentatiton 30 minutes at 25 oC) 3 (dough temperature 27 oC, main fermentation 20 minutes at 29 oC, last fermentation 24 minutes at 27 oC), 4 (dough temperature 32 oC, main fermentation 15 minutes at 34 oC, last fermentation 18 minutes at 27 oC). The white pan bread norms are as follows: control (sponge), I (dough temparature 20 oC, main fermentation 30 minutes at 22 oC, last fermentation 60 minutes at 28 oC), 2 (dough temperature 23 oC, main 'fermentation 25 minutes at 25 oC, last fermentation 50 minutes at 31 oC), 3 ( dough temperature 27 oC, main fermentation 20 minutes at 29 oC, last fermentation 40 minutes at 35 oC), 4 (dough temperature 32 oC, main fermentation 15 minutes at 34 oC, last fermentation 30 minutes at 40 oC), The differences between the francala and the white pan bread norms are originated from the last fermentation temperatures and periods. The experiments were conducted as two replications both francala and white pan breads. Chemical properties the farinograph (absorbtion, development time, stability, Mixing Tolerense Index (MTI), softening) and extensograph characteristics (extensibility, dough resistance, dough energy, maximum resistance, ratio) of dough types were analyzed, and bread characteristics (weight, volume, spesific volume, crumb total color intensity, crust color, crumb texture, grain, crumb firmness at 24 hour and 72 hours) were also examined as parameters. According to the statistical analysis results; bread volume, spesific volume, grain and crumb texture at francala bread showed significant differences as highest with Type I flour and lowest at Type II flour. It has been found that the crumb firmnes at 24 and 72 hour and the crumb color intensity increased from Type I to Type IV. Crumb firmness at 24 hand 72 h and crumb total color Intensity havebeen Increased and volume, spesific volume, grain and texture characteristics ;lavabeen decreased by the processing norms in comparison to control bread. It was alson found that the bread weight increased at P<O.05 level. In conclusion, availabilty of the short-time dough processing which has time saving advantage in the production of francala and white pan-bread was established. Type and Type II flours are suitable for the volume in the production of francala type bread. It was also found that norms I and 2 could give a good bread equal to control bread. In the white pan-bread; as the processing norm increases, the bread quality gets better by volume and spesific volume till norm 3 and it was concluded that the norm 3 gives the optimum results, if the bread yield is also considered. In white pan bread production, flour type increased the bread volume, spesific volume and texture at P<O.05 level and grain at P<O.OI level and ~ecreased the crumb firmness at 24 an 72 hours. On the other hand, the processing norms caused increasing of crumb firmness at 24 and 72 hours, crumb color intensity, crust color and bread weight at P<O.OI level, while decreasing of the other parameters.
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