EFFECT OF FORMULA AND PROCESS VARIATIONS ON TURKISH FRANCALA BREAD PRODUCTION

Francala, the most popular bread in Turkey, is produced by a straight dough process from a lean formula. To determine the effects on bread p roperties, water absorptions were varied from 58 to 64%, ascorbic acid levels from 0 to 100 ppm, and fermentation times from 0 to 90 min. Op enness and unevenness of grain, as well as slice contour as an indicat ion of break and shred, were evaluated by six semi-trained panelists u sing reference samples for each attribute. Changing absorption from 58 to 60% increased bread specific volume. A further increase in absorpt ion did not significantly affect specific volume (P < 0.05). An undesi rable effect on crumb grain structure was pronounced at 64% absorption . Crumb grain opened, yielding an uneven structure. Adding ascorbic ac id up to 40 ppm as an oxidant increased specific volume, but more than 40 ppm decreased bread volume. Openness and unevenness of crumb grain increased with the addition of 60 ppm ascorbic acid. Higher levels ti ghtened the structure, preventing more open crumb grain and break form ation. Fermentation time showed the most pronounced effect on bread pr operties. The changes in viscoelastic properties of dough during ferme ntation were investigated using a modified extensigraph procedure.