Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGY, cilt.12, sa.5, ss.697-700, 2010 (SCI-Expanded)
Spread ratio test of dough and microwave-baked bread were used to study the effects of various flour sources and addition of 2% vital gluten and 12% wheat starch. Before fermentation and at 30, 60 and 90 min of proof time, the width (W) and height (H) of fermented dough was measured and the spread ratio (W/H) was calculated as an indicator of spreading. At the end of each proof time, the dough was baked in a microwave oven at the setting of 600 W for 150 s. At the end of baking, specific volume and ratio of pore area to the total area (proportion), form factor of microwave-baked bread were compared with the mentioned attributes of control bread. Spread ratios of dough and microwave-baked breads were also compared with each other. Addition of gluten and starch to flours and proof time significantly altered the spread ratios of dough, but only proof time significantly affected the spread ratio of microwave-baked bread (P< 0.001). Only flour source significantly altered the specific volumes and proportions of both microwave-baked and control breads. A combination of spread ratio and microwave baking test has potential for flour quality evaluation for bread-making. (c) Friends Science Publishers