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Crumb pasting and staling properties of white and traditional Vakfıkebir breads

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The crumb pasting properties of Vakfıkebir bread (VB) produced by the sourdough method traditionally and standard white bread (WB) produced by the straight dough method were investigated. For both bread types, 2 different weights of loaf were produced (500 and 1500 g). | Research Article Turk J Agric For 33 (2009) 435-443 © TÜBİTAK doi:10.3906/tar-0901-28 Crumb pasting and staling properties of white and traditional Vakfıkebir breads H. Gürbüz KOTANCILAR*, K. Emre GERÇEKASLAN, M. Murat KARAOĞLU Food Engineering Department, Faculty of Agriculture, Atatürk University, 25240 Erzurum - TURKEY Received: 16.01.2009 Abstract: The crumb pasting properties of Vakfıkebir bread (VB) produced by the sourdough method traditionally and standard white bread (WB) produced by the straight dough method were investigated. For both bread types, 2 different weights of loaf were produced (500 and 1500 g). One hour after removal from the oven the loaves were wrapped in 2layer polyethylene bags and stored at room temperature (about 20 °C) for 5 days. During storage, crumb and crust aw, pH, softness, and pasting properties of bread crumb were determined for both bread types. The aims of this study were to compare the crumb pasting properties of VB and WB and to determine the causes of changes during storage. No previous study has examined the pasting properties of any sourdough bread crumb. The pH value of bread crumb exhibited a significant positive correlation with softness (r = 0.87) and bump area (r = 0.89), and a negative correlation with pasting temperature (r = -0.62) and peak viscosity (r = -0.48). In addition, the pasting properties of VB were completely different from those of WB. Key words: Vakfıkebir bread, sourdough, water activity, pH, softness, crumb pasting properties Beyaz ve geleneksel Vakfıkebir ekmeklerinin ekmek içi çirişlenme ve bayatlama özellikleri Özet: Bu çalışmada geleneksel ekşi hamur metoduyla üretilen Vakfıkebir ekmeği (VE) ve direkt hamur metoduyla üretilen standart Beyaz ekmeğin (BE) ekmek içi çirişlenme özellikleri araştırılmıştır. Her iki ekmek tipi için iki farklı ağırlıkta (500 ve 1500 g) somunlar üretilmiştir. Somunlar fırından çıkarıldıktan 1 saat sonra çift katlı polietilen poşetlere konulmuş ve oda sıcaklığında