Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri

ETGÜ, Hakiye; Hendek Ertop, Muge; HAYTA, Mehmet

Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri

Müge Hendek ERTOP, (Gümüşhane Üniversitesi, Gıda Mühendisliği Bölümü, Gümüşhane, Türkiye)

Hakiye ETGÜ, (Bingöl Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Bingöl, Türkiye)

Mehmet HAYTA (Erciyes Üniversitesi, Tekstil Mühendisliği Bölümü, Kayseri, Türkiye)

GIDA

22 6

Yıl: 2012 Cilt: 37 Sayı: 1 Sayfa Aralığı: 55 - 62 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri

Öz:

Fırıncılık ürünleri pazarında dondurulmuş hamur kullanımı ve dondurulmuş ürünlere olan talep tüm dünyada giderek artmaktadır. Tüketici ihtiyaç ve eğilimleri zaman içinde değişiklikler gösterse de, fırıncılık ürünleri satın alınırken göz önüne alınan en önemli faktör hala ürünün tazeliğidir. Kısa bir muamele veya ısıl işlemle bu ürünlerin tüketime hazır hale gelmesi ve depolama sürelerinin uzun olması bu artışta etkili olmuştur. Ancak henüz tam olarak çözülemeyen temel sorun dondurarak depolamaya bağlı olarak meydana gelen kalite kayıplarıdır. Kaliteyi bozan en önemli etkenler maya aktivitesinin ve hamur gluten yapısının donma ile zarar görmesidir. Dondurma prosesi ve dondurarak depolama sürecinin olumsuz etkilerinin giderilmesinde optimum proses ve depolama koşullarının belirlenmesi konusunda yapılan çalışmaların yanı sıra kullanılan formül bileşenlerinin fonksiyonlarının da çok önemli olduğu yapılan çalışmalarla belirlenmiştir. Bu çalışmada dondurulmuş ekmek hamuru ve son ürün kalitesi üzerine formül bileşenlerinin etkileri üzerinde durulmuştur.

Anahtar Kelime: hamur kalitesi gıda katkı maddeleri dondurulmuş gıdalar ekmek hamur ekmek kalitesi

Konular: Gıda Bilimi ve Teknolojisi Orman Mühendisliği

The impacts of formulation components on improvement of frozen bread dough and final product quality

Öz:

In the bakery products market, the use of frozen dough and the demand to frozen products are increasing change over the world. Although consumer needs and trends changes over time, when purchasing bakery products, the most important factor that should be taken into consideration is still the product freshness. To become ready for consumption of these products with a short treatment or heat treatment have been effective for-the increase in demand of them. However, the main problem that has not been still solved is loss of quality that occurs during the frozen storage. The most important factors that deteriorate the quality are damage of yeast and dough gluten network during frozen storage. Besides determination of optimum process and storage conditions, the functions of ingredients that used are also very important to eliminate undesirable effects of freezing and frozen storage process that has been determined in related studies. In this study, the effects of components of the formulation were evaluated for the frozen bread dough and its final product quality.

Anahtar Kelime: doughs bread quality dough quality food additives frozen foods bread

Konular: Gıda Bilimi ve Teknolojisi Orman Mühendisliği

Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık

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APA	Hendek Ertop M, ETGÜ H, HAYTA M (2012). Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri. , 55 - 62.
Chicago	Hendek Ertop Muge,ETGÜ Hakiye,HAYTA Mehmet Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri. (2012): 55 - 62.
MLA	Hendek Ertop Muge,ETGÜ Hakiye,HAYTA Mehmet Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri. , 2012, ss.55 - 62.
AMA	Hendek Ertop M,ETGÜ H,HAYTA M Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri. . 2012; 55 - 62.
Vancouver	Hendek Ertop M,ETGÜ H,HAYTA M Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri. . 2012; 55 - 62.
IEEE	Hendek Ertop M,ETGÜ H,HAYTA M "Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri." , ss.55 - 62, 2012.
ISNAD	Hendek Ertop, Muge vd. "Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri". (2012), 55-62.

APA	Hendek Ertop M, ETGÜ H, HAYTA M (2012). Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri. GIDA, 37(1), 55 - 62.
Chicago	Hendek Ertop Muge,ETGÜ Hakiye,HAYTA Mehmet Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri. GIDA 37, no.1 (2012): 55 - 62.
MLA	Hendek Ertop Muge,ETGÜ Hakiye,HAYTA Mehmet Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri. GIDA, vol.37, no.1, 2012, ss.55 - 62.
AMA	Hendek Ertop M,ETGÜ H,HAYTA M Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri. GIDA. 2012; 37(1): 55 - 62.
Vancouver	Hendek Ertop M,ETGÜ H,HAYTA M Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri. GIDA. 2012; 37(1): 55 - 62.
IEEE	Hendek Ertop M,ETGÜ H,HAYTA M "Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri." GIDA, 37, ss.55 - 62, 2012.
ISNAD	Hendek Ertop, Muge vd. "Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri". GIDA 37/1 (2012), 55-62.