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Crumb Pasting And Staling Properties Of White And Traditional Vakfıkebir Breads, H. Gürbüz Kotancilar, K. Emre Gerçekaslan, M. Murat Karaoğlu
Crumb Pasting And Staling Properties Of White And Traditional Vakfıkebir Breads, H. Gürbüz Kotancilar, K. Emre Gerçekaslan, M. Murat Karaoğlu
Turkish Journal of Agriculture and Forestry
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 2-layer 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 …