TAILIEUCHUNG - Effects of loaf weight and storage time on the qualitative properties of white and traditional Vakfıkebir breads

Vakfıkebir bread (VB), a special kind of bread, is produced in Turkey, especially in Trabzon, Black Sea region. The aim of this research was to introduce VB and compare the properties of traditionally baked VB with those of white bread (WB). | Turk J Agric For 32 (2008) 459-467 © TÜBİTAK Effects of Loaf Weight and Storage Time on the Qualitative Properties of White and Traditional Vakfıkebir Breads H. Gürbüz KOTANCILAR*, K. Emre GERÇEKASLAN, M. Murat KARAOĞLU Food Eng. Dept, Faculty of Agriculture, Atatürk University, 25240, Erzurum - TURKEY Received: Abstract: Vakfıkebir bread (VB), a special kind of bread, is produced in Turkey, especially in Trabzon, Black Sea region. The aim of this research was to introduce VB and compare the properties of traditionally baked VB with those of white bread (WB). It has been reported that sourdough VB had a thick and hard crust, large pores in crumb, longer processing time with high tolerance, rich aroma, good quality, high volume and weight, later staling and longer baking time at low temperature. In this research 2 different loaf weights (500 and 1500 g) for the both bread types were studied. It was observed that bread type had a significant effect on the moisture contents of crumb, under-crust and crust, crumb hydration capacity, and Texture Profile Analyzer (TPA) parameters except for springiness. VB had higher crumb moisture, crumb hydration capacity, firmness, cohesiveness, gumminess, and chewiness values, and the moisture content of under-crust and crust compared to white bread. In addition, 500 g loaves had lower crumb moisture, crumb hydration capacity, springiness, cohesiveness, and chewiness compared to 1500 g loaves. It is concluded that the causes of long life freshness of VB versus WB were the high moisture content and low starch retrogradation speed of its crumb in spite of its firmer and more elastic crumb texture. Key Words: Vakfıkebir bread, sourdough, loaf weight, crumb hydration capacity, moisture, crumb texture, staling Depolama Süresi ve Somun Ağırlığının, Beyaz ve Geleneksel Vakfıkebir Ekmeklerinin Bazı Kalitatif Özellikleri Üzerine Etkileri Özet: Vakfıkebir ekmeği Türkiye’de özellikle de Trabzon’da üretilen bir ekmek çeşitidir. .

• Nông nghiệp
• Vakfıkebir bread
• Loaf weight
• Crumb hydration capacity
• Crumb texture
• White bread
• Water activity
• Crumb pasting properties
• Bread crumb
• Annals of Agricultural Sciences
• Agricultural Sciences
• Khoa học nông nghiệp
• Marigold flowers
• White wheat flour
• Wholegrain wheat flour