CHARACTERIZATION AND UTILIZATION OF DURUM-WHEAT FOR BREADMAKING .3. STALING PROPERTIES OF BREAD BAKED FROM BREAD WHEAT FLOURS AND DURUM-WHEAT FLOURS

BOYACIOGLU M., DAPPOLONIA B.

CEREAL CHEMISTRY, cilt.71, sa.1, ss.34-41, 1994 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71 Sayı: 1
  • Basım Tarihi: 1994
  • Dergi Adı: CEREAL CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.34-41
  • İstanbul Teknik Üniversitesi Adresli: Hayır

Özet

A staling study was conducted to investigate the staling properties of bread made with durum wheat flour and blends of bread and durum wheat flours. The effect of durum wheat flour on bread staling was estimated by measuring crumb moisture and firmness, as well as the total water-solubles, acetic acid solubles, and soluble starch content in the bread crumb. In addition, the scores of a sensory evaluation of the breads were analyzed. Incorporation of 25% durum wheat flour with a bread wheat flour resulted in a less firm crumb structure without any deficiency in such bread characteristics as color, flavor, mouthfeel, and freshness. The characterization of starch isolated from bread and durum wheat flours was also investigated.