The effets of squash of poppy paste on the quality of bread

In this study the breads containing %15 and %20 of squashof poppy paste were analyzed for their protein,fat,ash,water, acrylamide, HMF contents, colour and texture. As a result, the squash of poppy paste proxide increase in the protein, fat, dry matter, ash contents. As the poppy paste content increased, the hardness and springness values were increased. The colour of the bread crust became darker and its redness value was increased by increase in the poppy paste content. Moreover, acrylamide was not observed in the breads containing opium poppy. Poppy paste caused increase in the HMF content. As a result of sensory analysis,it was observed that the panelist prefered the breads with poppy paste compared to control.