Farklı unların nitelikleri ve bu unlardan ekmek yapımında bazı üretim faktör ve parametrelerinin hamur ve ekmek niteliklerine etkileri
Küçük Resim Yok
Tarih
1995
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
ÖZET Çalışmada ikisi zayıf ve diğeri kuvvetli, üç farklı un örneği kullanılmıştır. Un örneklerinin fiziksel, kimyasal, teknolojik ve reolojik özellikleri belirlenmiştir. Ekmek pişirme denemelerinde şahit olarak Dermoid standart yöntemi alınmıştır. Hamur ve ekmek özelliklerine hamura ilave edilen maya ve tuz oranının etkisi incelenmiştir. Belirli oranlara kadar maya ve tuz oranının yükselmesi zayıf ve kuvvetli un örneklerinden yapılan ekmeklerde kalitenin iyileştiği gözlenmiştir. Yoğurma süresinin etkisini inceleyen denemelerde, zayıf un örneklerinde hamur yoğurma süresinin arttırılması ekmek kalitesine olumsuz, kuvvetli un örneklerinde ise olumlu etki yaratmıştır. Un numunelerinden ekmek yapımında farklı hamur hazırlama yöntemleri denenmiştir. İndirekt yöntem ile "önce tuz sonra maya" ilave edilerek gerçekleştirilen denemelerde ekmek hacmi tatmin edici bulunmuştur. Ekmek kalitesi açısından "Sponge" yönteminin diğer yöntemlere nazaran üstün olduğu görülmüştür. Un örneklerinde, devir sayısı ve şekilleri değişik 6 yoğurma makinasında yoğurma denemeleriyle hamur hazırlanmıştır. Zayıf undan yapılan ekmeklerde en iyi ekmek kalitesi döner kollu ve farinograf yoğurucularda yoğurularak elde edilen ekmeklerde gözlenmiştir. Kuvvetli un örneğinden elde edilen ekmeklerde ise Hobart ve Diosna yoğurucuda hazırlanan hamurdan üretilen ekmeklerde kalite daha yüksek bulunmuştur. Sanayi tipi yoğurucularda yoğurulan hamurlar merdaneleme işlemine tabi tutulmuşlardır. Deneme sonucunda işlemin her iki un örneğinden elde edilen ekmeklerin kalitesine olumlu etki yarattığı gözlenmiştir. Tüm ekmek pişirme denemelerinin sonuçlan incelenip "kombine" diye tabir edilen yöntem denenmiştir. Yöntem içerisinde merdaneleme işlemine de yer verilmiştir. 66Ekmek yapım denemelerinde çatal yoğurucusunda yoğundan hamurlar, tava ve serbest şekilde, Döner tabanlı ve Matador fırınlarda pişirmeye tabi tutulmuştur. Üretilen tava tipi ekmeklerde herhangibir değişiklik gözlenmediği, serbest tipi ekmeklerde ise Döner tabanlı fırında pişirilen ekmeklere nazaran bir az yüksek olduğu bulunmuştur. 67
SUMMARY In this study, two weak and one strong wheat flour were used. Physical, chemical, techonological and rheological properties of these samples were investigated. In Detmold Standart Breadmaking Method was used as the control method. The effect of addition of yeast and salt at various proportions to dough was examined. At higher levels of these ingredients, the results of baking test revealed the quality improvement of bread. The effect of mixing time on bread quality was studied. Increasing of mixing time resulted in a less satisfactory bread characteristics, in weak flour sample while strong flour showing a better performance. For bread making, different dough-preparing methods were assayed. By utilizing a method called indirect dough preparation procedure, incorporation of salt prior to mixing, whilest the addition of yeast at the end of first half of dough preparation, yielded bread of increased loaf volume. According to the baking trials' results, sponge method found to be superior to other dough preparing procedures in terms of overall bread quality. Effect of mixers having different design, mixing elements and speed on bread characteristics were also investigated. Bread produced by mixing weak flour sample in rotating arm-type mixer and in farinograph bowl, found to be superior as far as their loaf volume was concerned. However Diosna and Hobart mixers seemed to be more satisfactory in terms of bread quality, for mixing the strong flour sample. Doughs mixed with commercial type mixers were subjected to successive sheeting in a roller and molding. According to the results of baking trials, the panbread loaves obtained from both flour samples in this way, possessed improved quality characteristics. Taking account of all dough preparing and breadmaking trials' data, a procedure called "combined method" which included sheeting-molding 68treatment to dough was elobarated. Baking tests of dough developed in conventional and bakery-type mixer were effectuated in Matador and Rotary- rack-type ovens. Oven type showed no notable difference in pan-bread quality. Whereas hearth bread baked in rotary rack oven seemed to be have slightly greater loaf volume. The possibilities of utilization of additives for improving the quality of bread prepared from weak flour sample were also investigated. 69
SUMMARY In this study, two weak and one strong wheat flour were used. Physical, chemical, techonological and rheological properties of these samples were investigated. In Detmold Standart Breadmaking Method was used as the control method. The effect of addition of yeast and salt at various proportions to dough was examined. At higher levels of these ingredients, the results of baking test revealed the quality improvement of bread. The effect of mixing time on bread quality was studied. Increasing of mixing time resulted in a less satisfactory bread characteristics, in weak flour sample while strong flour showing a better performance. For bread making, different dough-preparing methods were assayed. By utilizing a method called indirect dough preparation procedure, incorporation of salt prior to mixing, whilest the addition of yeast at the end of first half of dough preparation, yielded bread of increased loaf volume. According to the baking trials' results, sponge method found to be superior to other dough preparing procedures in terms of overall bread quality. Effect of mixers having different design, mixing elements and speed on bread characteristics were also investigated. Bread produced by mixing weak flour sample in rotating arm-type mixer and in farinograph bowl, found to be superior as far as their loaf volume was concerned. However Diosna and Hobart mixers seemed to be more satisfactory in terms of bread quality, for mixing the strong flour sample. Doughs mixed with commercial type mixers were subjected to successive sheeting in a roller and molding. According to the results of baking trials, the panbread loaves obtained from both flour samples in this way, possessed improved quality characteristics. Taking account of all dough preparing and breadmaking trials' data, a procedure called "combined method" which included sheeting-molding 68treatment to dough was elobarated. Baking tests of dough developed in conventional and bakery-type mixer were effectuated in Matador and Rotary- rack-type ovens. Oven type showed no notable difference in pan-bread quality. Whereas hearth bread baked in rotary rack oven seemed to be have slightly greater loaf volume. The possibilities of utilization of additives for improving the quality of bread prepared from weak flour sample were also investigated. 69
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Ekmek, Bread, Hamur, Dough, Un, Flour
