Improvement of Pan Bread and Croissant Quality by Using Barley Tarhana Dough | ||
| Alexandria Journal of Food Science and Technology | ||
| Article 2, Volume 7, Issue 2, December 2010, Pages 13-23 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajfs.2010.29080 | ||
| Abstract | ||
| Tarhana is a traditional Turkish fermented food made from cereal, yoghurt, various vegetables and spices with using yoghurt bacteria and baker’s yeast as starter culture. Wheat flour in tarhana dough was replaced by barley whole meal at a ratio of 1:1(w/w) and it was used in the preparation of pan bread and filling of croissant. Pan bread samples were prepared with replacement of wheat flour by barley tarhana dough at 0, 5, 10, 15 and 20%, whilst it was used in filling croissant at 5, 10, and 15 g /60g (croissant piece). Moisture content, softness index, loaf volume, weight and specific volume, crust and crumb colour and sensory characteristics were determined for pan bread. The moisture content was found to increase with elevating the replacement level of barley tarhana dough from 0 to 20 %. Also, addition of barley tarhana dough improved the freshness, specific volume and sensory acceptability of pan bread samples. The shelf life of tarhana pan bread was 5 days at room temperature (25±2ºC) as compared to 3 days for control sample. In croissant, the remained log numbers of lactic acid bacteria were 8.4, 9.5 and 10.9 at 5, 10, and 15 g filling barley tarhana dough, respectively. Tarhana croissant had significantly higher scores in most sensory characteristics than the control sample. The present research suggested that barley tarhana dough can be used as wheat flour replacer at 20% in pan bread making and in filling croissant as a source of probiotic lactic acid bacteria especially at 10g /60g (croissant piece). | ||
| Keywords | ||
| Tarhana; barley whole meal; Pan bread; croissant; lactic acid bacteria; bread quality | ||
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