A Survey on the Evaluation of Some Features of the Bakery in the Province of Ağrı

38546

In this study, a survey was conducted in 30 different bakeries producing Turkish Bread (Francala) and three-term analysis of the samples of bread have aimed to determine acidity and salt level of bread. Most of the bakeries in Ağrı operate well below capacity of their available capacity. Inadequate sanitation of the bakeries in the area has been observed. Acid values of bread samples taken from different bakeries at three different periods varied between 6.3 and 10.0 and the difference among bakeries and terms were found significant. In spite of the maximum acid value should be 7.5%, the higher acid values were observed in 2/3 of the bakeries as a result of the unconscious yeast and flour treatment agent use. The salt levels were ranged from 1.02 to 2.34% depending on the bakeries. According to the bread and varieties of bread edict (2002/13); the salt content must also be lower than 1.75% in dry matter. The study showed that in implementation of the legislation regulated recently, general sanitation may be accommodated at the beginning, then discontinuation of these conditions and as a result lower quality in bread production was observed.

75

Ağrı , Bakery , Baked products , Bread quality

Yuzuncu Yil University Journal Of Agricultural Sciences

87

Yuzuncu Yil University Journal Of Agricultural Sciences