THE EFFECT OF THE USING CORN FLOUR LEVEL AND ADDITIVE TYPE ON QUALITY OF CORN BREAD

Authors : Halis Gürbüz KOTANCİLAR, Hilal GÜDÜK, Kimya SEYYEDCHERAGHİ

Pages : 81-98

Doi:10.23884/mejs.2018.4.2.04

View : 61 | Download : 14

Publication Date : 2018-12-27

Article Type : Research Paper

Abstract :The effects of different levels of corn flours and additives on traditionally produced insert ignore into journalissuearticles values(in the Black Sea Region); corn bread’s quality parameters were studied; the breads containing different levels of corn flour insert ignore into journalissuearticles values(0%, 10%, 20%, 30%, 40%, 50%, 75%, 100%); in flour formulation were produced as two different additives type [insert ignore into journalissuearticles values(10% whole egg, 10% butter and 5% yogurt combination and without addition insert ignore into journalissuearticles values(control);].  As a result, the additive, one of the main variation sources, was found to have a high very significant insert ignore into journalissuearticles values(p≤0.01); effects on mass, volume, specific volume, L* and a* color values of crumb, and crust of bread and the moisture values of crumb insert ignore into journalissuearticles values(0, 1 and 2. days);. Besides, the same variation source was also found to have a high very significant insert ignore into journalissuearticles values(p≤0.01); effects on sensorial appearance, porosity, texture, volume, color of crust, color of crumb, chewiness, taste, aroma, overall acceptability, and hardness, cohesiveness, elasticity, chewiness, and gumminess parameters measured on 0, 1 and 2 days. parameters. Also corn flour variant had a highly significant insert ignore into journalissuearticles values(p≤0.01); effects on the mass, volume, specific volume, L* and a* color values of crust, a*color value of crumb, the moisture values of crumb and sensorial appearance, porosity, texture, volume, color of crust, color of crumb, chewiness, aroma, and overall acceptability, hardness insert ignore into journalissuearticles values(0, 1, and 2. day);, cohesiveness insert ignore into journalissuearticles values(day 1);, elasticity insert ignore into journalissuearticles values(day 0);, chewiness insert ignore into journalissuearticles values(day 0, and 2);, gumminess insert ignore into journalissuearticles values(day 0, 1, and 2); and significant insert ignore into journalissuearticles values(p≤0.05); effects on cohesiveness insert ignore into journalissuearticles values(day 0, and 2); and cohesiveness insert ignore into journalissuearticles values(day 2); parameters. Also analyze of variance indicated that the interaction between addition and amount of corn flour was significantly insert ignore into journalissuearticles values(p≤0.01); in most traits.
Keywords : Corn flour, corn bread, textural properties

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