The effect of the stale bread flour addition on flour and bread quality

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Meral H., Karaoğlu M. M.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.16, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1515/ijfe-2019-0100
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Anahtar Kelimeler: bread, consumption quality, stale bread, textural properties, RESPONSE-SURFACE METHODOLOGY, SOLID-STATE FERMENTATION, WASTE BREAD, WHEAT BREAD, WATER-CONTENT, SHELF-LIFE, ACRYLAMIDE, DOUGH, ETHANOL, BAKING
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour. The staled whole and crumb bread flours were stored at -18 degrees C and used to replace 0, 15, 30 and 45% of wheat flour. Then microbiological and physicochemical properties of flours; physical, textural and sensory properties of bread obtained from these composite flours were investigated. We concluded that stale bread flour could be used for bread production at the level of 15%. If the total bread production and consumption is considered, this addition level could provide a significant amount of waste bread recycling each year.