Sütçülük yan ürünlerinden peynir altı, yayık altı ve süzme yoğurt suları katkılarının bazı ekmek özelliklerine etkileri üzerine bir araştırma
Küçük Resim Yok
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, sütçülük yan ürünlerinden olan peynir altı suyu (PAS), yayık altı suyu (YAS) ve süzme yoğurt suyunun (SYS) ekmek kalitesine etkisi ve ekmek üretim sektöründe değerlendirilmesi imkânları araştırılmıştır. Denemelerde, sütçülük yan ürünleri pastörize edildikten sonra; %1.0, 2.0 ve 3.0’lük kuru madde değerleri üzerinden ekmek üretiminde su yerine kullanılmıştır. İlk aşamada, katkılamanın hamur reolojisine, daha sonra da üretilen ekmeklerin bazı dış ve iç özelliklerine etkileri tespit edilmiş, sonuçlar, katkısız olarak üretilen şahit ekmeklerle karşılaştırılmıştır. Elde edilen araştırma verileri, ekmek üretiminde, sütçülük yan ürünlerinden YAS’ın kuru madde üzerinden %1.0 oranında, PAS ve SYS’ın %2.0 oranında katılmasının, hamur reolojik özelliklerinde ve ekmeğin hacim, spesifik hacim, kabuk rengi, ekmek içi tekstürü ve rengi değerlerinde, diğer katkı oranlarına ve katkısız şahit ekmeklere göre istatistiki bakımdan (P0.05) olumlu sonuçlar verdikleri tespit edilmiştir. Sonuç olarak, ekmek üretiminde, kuru maddeleri üzerinden, pastörize yayık altı suyu %1.0, peynir altı suyu ve süzme yoğurt suyunun %2.0 oranlarında kullanılabileceği; böylece, atık durumundaki sütçülük yan ürünleri değerlendirilerek gıda sektörüne katma değer sağlayabileceği ve temel gıda maddesi olan ekmeğin besinsel açıdan zenginleştirilebileceği görülmüştür.
In this study, the effects of supplementations of cheese whey, butter milk and drained yoghurt whey on some quality properties of dough and bread and possible usage of these products in bakery sector were investigated. In the experiments, the dairy by-products were first pasteurized and then used in bread-making in the liquid form instead of water, based on dry matter of 1.0, 2.0, and 3.0%. The effects of their supplementation on the rheology of the dough and some external and internal properties of bread were studied. The characteristics of dough and breads were compared with those of control breads which do not contain the additives. The data showed that, use of buttermilk of 1.0% and the cheese and drained yoghurt whey of 2.0% on the basis of dry matter gave satisfactory results on the rheological properties of the dough and on the alveograph, volume, specific volume, crust redness and crumb texture and whiteness of the breads supplemented at statistically significant level (P<0.05). The breads which were added dairy by-products showed better qualitative characteristics than those of the control breads. In conclusion, on the basis of dry matter, pasteurized buttermilk of 1.0%, the cheese and drained yoghurt whey of 2.0% can be used in bread making in order to achieve better bread properties than those of the control breads and the breads having additives at other supplementation levels. Consequently, some dairy by-products which are mostly considered as production wastes will be utilized, and it will not only provide an added value for the food industry, but also increase the nutritional value of the bread, as our staple food.
In this study, the effects of supplementations of cheese whey, butter milk and drained yoghurt whey on some quality properties of dough and bread and possible usage of these products in bakery sector were investigated. In the experiments, the dairy by-products were first pasteurized and then used in bread-making in the liquid form instead of water, based on dry matter of 1.0, 2.0, and 3.0%. The effects of their supplementation on the rheology of the dough and some external and internal properties of bread were studied. The characteristics of dough and breads were compared with those of control breads which do not contain the additives. The data showed that, use of buttermilk of 1.0% and the cheese and drained yoghurt whey of 2.0% on the basis of dry matter gave satisfactory results on the rheological properties of the dough and on the alveograph, volume, specific volume, crust redness and crumb texture and whiteness of the breads supplemented at statistically significant level (P<0.05). The breads which were added dairy by-products showed better qualitative characteristics than those of the control breads. In conclusion, on the basis of dry matter, pasteurized buttermilk of 1.0%, the cheese and drained yoghurt whey of 2.0% can be used in bread making in order to achieve better bread properties than those of the control breads and the breads having additives at other supplementation levels. Consequently, some dairy by-products which are mostly considered as production wastes will be utilized, and it will not only provide an added value for the food industry, but also increase the nutritional value of the bread, as our staple food.
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
34
Sayı
2
