Öz
Bread, is one of the basic nutrients of Turkish people, is one of the first in providing energy, although it is rich in carbohydrate, and not sufficient in terms of protein, vitamins and minerals, it is suitable for enriching with natural additives. Dairy powder as skim milk powder, yogurt powder, buttermilk powder, colostrum powder, whey protein concentrate powder and lactose powder are obtained by spray drying of some dairy products. The target of this study is to enrich the bread samples with dairy powders and increase the usage of by-products in food systems. For this purpose, different dairy powder (skim milk powder (SMP), butter milk powder (BMP), yoghurt powder (YP), colostrum powder (CP), whey powder (WP) and lactose (L) were used in bread formulations (3%). AACC Method 10.10 was used in bread making with some modifications. Bread volume, weight, specific volume, texture, porosity, symmetry, firmness (after 24 and 72 hours), crust and crumb color properties of the breads and rheological properties (extensograph) of dough samples were investigated. Bread weight, volume, specific volume, texture, firmness (P<0.01), symmetry and porosity (P<0.05) values were statistically effected by the powder types. While the highest bread volume value was determined with CP, dairy powder addition gave lower bread volume values compared to control bread sample. Besides, CP addition gave desirable bread properties (darker crust color and softer crumb texture). According to rheological properties, the highest resistance to extension and energy values of dough samples was determined with YP addition, while CP addition gave the highest maximum extensibility values. As a consequence, dairy powder form could be used in bread formulations and further studies on dairy by-products usage are recommended.
Anahtar Kelimeler
Dairy by-products Colostrum powder Yoghurt powder Butter milk powder Whey powder Lactose
Kaynakça
- AACC, 1990. American Association of Cereal Chemists, Approved methods of the AACC: 8th ed., The association:St. Poul, MN.
- Acun S, Gül H, 2014. Effects of grape pomace and grape seed flours on cookie quality. Quality Assurance and Safety of Crops and Foods, 6(1): 81-88.
- Anderssen RS, Bekes F, Gras WP, Nikolow A, Wood TJ, 2004. Wheat-flour dough extensibility as a discriminator for wheat varietes. Journal of Cereal Science, 39(2): 195-203.
- Asghar A, Anjum FM, Allen JC, 2011. Utilization of dairy byproduct proteins, surfactants, and enzymes in frozen dough. Critical Reviews in Food Science and Nutrition, 51(4): 374-382.
- Axford DWE, Colwell KH, Confor SJ, Elton GAH, 1968. Effect of loaf specific volume on the rate and extent of staling in bread. Journal of the Science of Food and Agriculture, 19(2): 95-101.
- Aydın C, Öğüt H, 1991. Determination of some biological properties of Amasya apple and hazelnuts. Selcuk University Agriculture Faculty Journal, 1: 45- 54.
- Bilgin B, Dağlıoğlu O, Konyalı M, 2006. Functionality of bread made with pasteurized whey and/or buttermilk. Italian Journal of Food Science, 18(3): 277-286.
- Demir MK, Elgün A, 2014. Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread. Journal of Food Science and Technology, 51(1): 59-66.
- Elgün A, Ertugay Z, 1995. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi Yayınları, no:718), Erzurum. Türkiye.
- Erdogdu-Arnoczky N, Czuchajowska Z, Pomeranz Y, 1996. Functionality of whey and casein in fermentation and in breadbaking by fixed and optimized procedures. Cereal Chemistry, 73(3): 309-316.
- Francis FJ, 1998. Colour Analysis, ed: Nielsen S.S.,An Aspen Publishers: Maryland, Gaithersnurg, USA., p:599-612.
- Gallagher E, Gormley TR, Arendt EK, 2003a. Crust and crumb characteristics of gluten free breads. Journal of Food Engineering 56 (2-3): 153-161.
- Gallagher E, Kenny S, Arendt EK, 2005. Impact of dairy protein powders on biscuit quality. European Food Research and Technology, 221(3-4): 237-243.
- Gallagher E, Kunkel A, Gormley TR, Arendt EK, 2003b. The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmoshere. European Food Research and Technology, 218(1): 44-48.
- Gelinas P, Audet J, Lachsnce O, Vachon M, 1995. Fermented dairy ingredients for bread: effects on dough rheology and bread characteristics. Cereal Chemistry, 72(2): 151-154.
- Gül H, Şen H, 2017. Effects of pomegranate seed flour on dough rheology and bread quality. CyTA-Journal of Food, 15(4): 622-628.
- Huyghebaert A, 1984. Applications in confectionery and bakery products: Milk Protein. In Proceedings of the International Congress on milk proteins, Luxemburg, 1984, pp. 217–223.
- Indrani D, Prabhasankar P, Rajiv J, Venkateswara Rao GV, 2007. Influence of whey protein concentrate on rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International 40 (10): 1254-1260.
- Jacobson KA, 1997. Whey protein concentrates as functional ingredients in baked goods. Cereal Foods World, 42(3): 138-141.
- Kadharmestan C, Baik BK, Czuchajowska Z, 1998. Whey protein concentrate treated with heat or high hydrostatic pressure in wheat‐based products. Cereal Chemistry, 75(5): 762-766.
- Kalyankar SD, Deshmukh MA, Chopde SS, Khedkar CD, Lule VK, Deosarkar SS, 2016. Milk Powder. In: Caballero B, Finglas P, Toldrá F. (eds.) The Encyclopedia of Food and Health, Oxford Academic Press, pp. 724- 728.
- Kenny S, Wehrle K, Stanton C, Arendt EK, 2000. Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality. European Food Research and Technology, 210(6), 391-396.
- Kenny S, Wehrle K, Auty M, Arendt EK, 2001. Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough. Cereal Chemistry, 78(4): 458-463.
- Kinsella JE, Morr CV, 1984. Milk proteins: physicochemical and functional properties. Critical Reviews in Food Science and Nutrition, 21(3): 197-262.
- Nunes MHB, Ryan LAM, Arendt EK, 2009. Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. European Food Research and Technology, 229(1), 31-41.
- Plessas S, Pherson L, Bekatorou A, Nigam P, Koutinas AA, 2005. Bread making using kefir grains as baker’s yeast. Food Chemistry, 93(4): 585-589.
- Ribotta PD, León AE, Añón MC, 2001. Effect of freezing and frozen storage of doughs on bread quality. Journal of Agricultural and Food Chemistry, 49(2): 913-918.
- Sert D, Demir MK, Ertaş N, 2016. Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders. Food Science and Technology International, 22(3): 196-202.
- Singh N, Bajaj IK, Singh RP, Gujral HS, 2003. Effect of different additives on mixograph and bread making properties of Indian wheat flour. Journal of Food Engineering 56(1): 89-95.
- Škrbić B, Filipčev B, 2008. Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed. Food Chemistry, 108(1): 119-129.
- Srivastava AK, Haridas Rao P, 1993. Effect of using different sources of milk products on the quality of bread. Journal of Food Science and Technology, 30(2): 109-113.
- Şahin M, Göçmen Akçacık A, Aydoğan S, Demir B, Önmez H, Taner S, 2013. Ekmeklik buğday ununda ekmek hacmi ile bazı fizikokimyasal ve reolojik özellikler arasındaki ilişkilerin tespiti. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 22(1): 13-19
- Zadow JG, 1981. Measurement of the effect of whey protein concentrates on fermenting doughs by the Instron Tester. Australian Journal of Dairy Technology, 36(2), 56-59.
Öz
Bread, is one of the basic nutrients of Turkish people, is one of the first in providing energy, although it is rich in carbohydrate, and not sufficient in terms of protein, vitamins and minerals, it is suitable for enriching with natural additives. Dairy powder as skim milk powder, yogurt powder, buttermilk powder, colostrum powder, whey protein concentrate powder and lactose powder are obtained by spray drying of some dairy products. The target of this study is to enrich the bread samples with dairy powders and increase the usage of by-products in food systems. For this purpose, different dairy powder (skim milk powder (SMP), butter milk powder (BMP), yoghurt powder (YP), colostrum powder (CP), whey powder (WP) and lactose (L) were used in bread formulations (3%). AACC Method 10.10 was used in bread making with some modifications. Bread volume, weight, specific volume, texture, porosity, symmetry, firmness (after 24 and 72 hours), crust and crumb color properties of the breads and rheological properties (extensograph) of dough samples were investigated. Bread weight, volume, specific volume, texture, firmness (P<0.01), symmetry and porosity (P<0.05) values were statistically effected by the powder types. While the highest bread volume value was determined with CP, dairy powder addition gave lower bread volume values compared to control bread sample. Besides, CP addition gave desirable bread properties (darker crust color and softer crumb texture). According to rheological properties, the highest resistance to extension and energy values of dough samples was determined with YP addition, while CP addition gave the highest maximum extensibility values. As a consequence, dairy powder form could be used in bread formulations and further studies on dairy by-products usage are recommended.
Anahtar Kelimeler
Dairy by-products Colostrum powder Yoghurt powder Butter milk powder Whey powder Lactose Bread
Kaynakça
- AACC, 1990. American Association of Cereal Chemists, Approved methods of the AACC: 8th ed., The association:St. Poul, MN.
- Acun S, Gül H, 2014. Effects of grape pomace and grape seed flours on cookie quality. Quality Assurance and Safety of Crops and Foods, 6(1): 81-88.
- Anderssen RS, Bekes F, Gras WP, Nikolow A, Wood TJ, 2004. Wheat-flour dough extensibility as a discriminator for wheat varietes. Journal of Cereal Science, 39(2): 195-203.
- Asghar A, Anjum FM, Allen JC, 2011. Utilization of dairy byproduct proteins, surfactants, and enzymes in frozen dough. Critical Reviews in Food Science and Nutrition, 51(4): 374-382.
- Axford DWE, Colwell KH, Confor SJ, Elton GAH, 1968. Effect of loaf specific volume on the rate and extent of staling in bread. Journal of the Science of Food and Agriculture, 19(2): 95-101.
- Aydın C, Öğüt H, 1991. Determination of some biological properties of Amasya apple and hazelnuts. Selcuk University Agriculture Faculty Journal, 1: 45- 54.
- Bilgin B, Dağlıoğlu O, Konyalı M, 2006. Functionality of bread made with pasteurized whey and/or buttermilk. Italian Journal of Food Science, 18(3): 277-286.
- Demir MK, Elgün A, 2014. Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread. Journal of Food Science and Technology, 51(1): 59-66.
- Elgün A, Ertugay Z, 1995. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi Yayınları, no:718), Erzurum. Türkiye.
- Erdogdu-Arnoczky N, Czuchajowska Z, Pomeranz Y, 1996. Functionality of whey and casein in fermentation and in breadbaking by fixed and optimized procedures. Cereal Chemistry, 73(3): 309-316.
- Francis FJ, 1998. Colour Analysis, ed: Nielsen S.S.,An Aspen Publishers: Maryland, Gaithersnurg, USA., p:599-612.
- Gallagher E, Gormley TR, Arendt EK, 2003a. Crust and crumb characteristics of gluten free breads. Journal of Food Engineering 56 (2-3): 153-161.
- Gallagher E, Kenny S, Arendt EK, 2005. Impact of dairy protein powders on biscuit quality. European Food Research and Technology, 221(3-4): 237-243.
- Gallagher E, Kunkel A, Gormley TR, Arendt EK, 2003b. The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmoshere. European Food Research and Technology, 218(1): 44-48.
- Gelinas P, Audet J, Lachsnce O, Vachon M, 1995. Fermented dairy ingredients for bread: effects on dough rheology and bread characteristics. Cereal Chemistry, 72(2): 151-154.
- Gül H, Şen H, 2017. Effects of pomegranate seed flour on dough rheology and bread quality. CyTA-Journal of Food, 15(4): 622-628.
- Huyghebaert A, 1984. Applications in confectionery and bakery products: Milk Protein. In Proceedings of the International Congress on milk proteins, Luxemburg, 1984, pp. 217–223.
- Indrani D, Prabhasankar P, Rajiv J, Venkateswara Rao GV, 2007. Influence of whey protein concentrate on rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International 40 (10): 1254-1260.
- Jacobson KA, 1997. Whey protein concentrates as functional ingredients in baked goods. Cereal Foods World, 42(3): 138-141.
- Kadharmestan C, Baik BK, Czuchajowska Z, 1998. Whey protein concentrate treated with heat or high hydrostatic pressure in wheat‐based products. Cereal Chemistry, 75(5): 762-766.
- Kalyankar SD, Deshmukh MA, Chopde SS, Khedkar CD, Lule VK, Deosarkar SS, 2016. Milk Powder. In: Caballero B, Finglas P, Toldrá F. (eds.) The Encyclopedia of Food and Health, Oxford Academic Press, pp. 724- 728.
- Kenny S, Wehrle K, Stanton C, Arendt EK, 2000. Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality. European Food Research and Technology, 210(6), 391-396.
- Kenny S, Wehrle K, Auty M, Arendt EK, 2001. Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough. Cereal Chemistry, 78(4): 458-463.
- Kinsella JE, Morr CV, 1984. Milk proteins: physicochemical and functional properties. Critical Reviews in Food Science and Nutrition, 21(3): 197-262.
- Nunes MHB, Ryan LAM, Arendt EK, 2009. Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. European Food Research and Technology, 229(1), 31-41.
- Plessas S, Pherson L, Bekatorou A, Nigam P, Koutinas AA, 2005. Bread making using kefir grains as baker’s yeast. Food Chemistry, 93(4): 585-589.
- Ribotta PD, León AE, Añón MC, 2001. Effect of freezing and frozen storage of doughs on bread quality. Journal of Agricultural and Food Chemistry, 49(2): 913-918.
- Sert D, Demir MK, Ertaş N, 2016. Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders. Food Science and Technology International, 22(3): 196-202.
- Singh N, Bajaj IK, Singh RP, Gujral HS, 2003. Effect of different additives on mixograph and bread making properties of Indian wheat flour. Journal of Food Engineering 56(1): 89-95.
- Škrbić B, Filipčev B, 2008. Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed. Food Chemistry, 108(1): 119-129.
- Srivastava AK, Haridas Rao P, 1993. Effect of using different sources of milk products on the quality of bread. Journal of Food Science and Technology, 30(2): 109-113.
- Şahin M, Göçmen Akçacık A, Aydoğan S, Demir B, Önmez H, Taner S, 2013. Ekmeklik buğday ununda ekmek hacmi ile bazı fizikokimyasal ve reolojik özellikler arasındaki ilişkilerin tespiti. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 22(1): 13-19
- Zadow JG, 1981. Measurement of the effect of whey protein concentrates on fermenting doughs by the Instron Tester. Australian Journal of Dairy Technology, 36(2), 56-59.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Gıda Mühendisliği / Food Engineering |
| Yazarlar | |
| Yayımlanma Tarihi | 15 Aralık 2020 |
| Gönderilme Tarihi | 2 Mart 2020 |
| Kabul Tarihi | 15 Haziran 2020 |
| Yayımlandığı Sayı | Yıl 2020 Cilt: 10 Sayı: 4 |