The effects of some additives used in bread on bread qality and moulding

In this study, the effects of marjoram, cinnamic acid, allspice, poppy paste, potato starch additives on bread quality were investigated in terms of, protein content, Zeleny sedimantation, falling number, Alveograph W, strech, softening degree, colour, specific volume and microbiological deterioration. In general, except falling number, natural additives increased bread quality for one or more than one properties of protein content, Zeleny sedimantation, falling number, Alveograph W, strech, softening degree, colour, specific volume and microbiological deterioration. Although poppy paste gave the best results by specific volume and protein content in bread quality; allspice showed the best results by Zeleny sedimentation value, and marjoram and potato starch followed this additive. Cinnamic acid additive gave the highest Alveograph W value. Besides, bread having no additives had the best strech value. For softening degree cinnamic acid gave the best value, and potato starch and poppy paste followed this additive. The best colour values were taken from allspice, cinnamic acid and potato starch added breads. When breads compared by the presence of mouldiness, it has been revealed that marjoram, allspice and cinnamic acid showed the best result on the prevention of mouldiness in studied bread samples. As a result, natural additives such as marjoram, cinnamic acid, allspice, potato starch, poppy paste are suggested to use as additives in increasing the quality and shelf-life of bread in breadmaking technology.