The effect of the stale bread flour addition on flour and bread quality
-
Hacer Meral
and
M. Murat Karaoğlu
Abstract
In this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour. The staled whole and crumb bread flours were stored at −18 °C and used to replace 0, 15, 30 and 45% of wheat flour. Then microbiological and physicochemical properties of flours; physical, textural and sensory properties of bread obtained from these composite flours were investigated. We concluded that stale bread flour could be used for bread production at the level of 15%. If the total bread production and consumption is considered, this addition level could provide a significant amount of waste bread recycling each year.
Funding source: Scientific and Technological Research Council of Turkey
Award Identifier / Grant number: 215O644
Acknowledgments
We would like to thank Miss. Rezvan SHIEHZADE for technical assistance. This work was supported by The Scientific and Technological Research Council of Turkey (TÜBİTAK), the Project number of 215O644.
Abbreviations and Nomenclature
- SWBF
Stale Whole Bread Flour
- SCBF
Stale Crumb Bread Flour
- min
Minutes
- N
Newton
- TPA
Textural profile analysis
- CO2
Carbon dioxide
- L
Lightness
- b
Yellowness
- a
Redness
- TAMB
Total Aerobic Mesophilic Bacteria
- CFU
Colony Forming Units
- PCA
Plate Count Agar
- PDA
Potato Dextrose Agar
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was supported by The Scientific and Technological Research Council of Turkey (TÜBİTAK), the Project number of 215O644.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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