Prejelatinize buğday unu ilavesinin, farklı kek çeşitlerinin fiziksel, tekstürel ve duyusal kalite parametrelerine etkisinin incelenmesi
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Dosyalar
Tarih
2023
Yazarlar
Hocaoğlu, Aysun
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Tekirdağ Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma kapsamında, özellikle su absorbsiyonu, hamur kıvamı gibi temel değişkenler üzerine etkisi olduğu bilinen prejelatinize buğday ununun kek tipi pişmiş unlu mamullerinin kalite parametrelerine olası etkilerinin ortaya konulmasının değerlendirilmesi yapılmıştır. Prejelatinize buğday ununun kek ürünlerindeki etkisini en geniş kapsamıyla ele alabilmek için muffin, pankek ve pandispanya gibi sıvı formülasyonlu ürünler belirlenerek, bunların fiziksel, duyusal ve tekstürel kalitesi üzerine etkilerini belirlemek için analizler yapılmıştır. Yapılan analiz sonuçları genel olarak değerlendirildiğinde PBU ilavesinin keklerde su tutma kapasitesini arttırdığı ve bunun da geç bayatlamayı sağlayacak bir özellik olduğu için olumlu bir katkı olarak değerlendirilebileceği tespit edilmiştir. Bununlaa birlikte sertlik değerindeki değişime bakıldığında PBU ilavesinin muffin ve pankekten ziyade pandispanya türü keklerde son ürün kalitesine daha olumlu etkide bulunma potansiyelinde olduğu belirlenmiştir.
Within the scope of this study, the possible effects of pregelatinized wheat flour, which is known to have an effect on basic variables such as water absorption and dough consistency, on the quality parameters of cake type baked bakery products were evaluated. In order to deal with the effect of pregelatinized wheat flour in cake products in the widest scope, liquid formulation products such as muffins, pancakes and sponge cake were determined and analyzes were made to determine their effects on physical, sensory and textural quality. When the results of the analysis were evaluated in general, it was determined that the addition of PBU increased the water holding capacity of the cakes and this could be considered as a positive contribution since it is a feature that will provide late staling. However, considering the change in hardness value, it was determined that the addition of PBU has the potential to have a more positive effect on the quality of the end product in sponge cake type cakes rather than muffins and pancakes.
Within the scope of this study, the possible effects of pregelatinized wheat flour, which is known to have an effect on basic variables such as water absorption and dough consistency, on the quality parameters of cake type baked bakery products were evaluated. In order to deal with the effect of pregelatinized wheat flour in cake products in the widest scope, liquid formulation products such as muffins, pancakes and sponge cake were determined and analyzes were made to determine their effects on physical, sensory and textural quality. When the results of the analysis were evaluated in general, it was determined that the addition of PBU increased the water holding capacity of the cakes and this could be considered as a positive contribution since it is a feature that will provide late staling. However, considering the change in hardness value, it was determined that the addition of PBU has the potential to have a more positive effect on the quality of the end product in sponge cake type cakes rather than muffins and pancakes.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
