Effects of natural food additives on bread making quality

In this study, the effects of soybean, potato, oat, rye and malt flours on bread quality have been investigated in terms of, protein content, Zeleny sedimantation, falling number, Alveograph W, strech value, softening degree, colour, specific volume and microbiological deterioration.In general, it was revealed that except the falling number and Zeleny sedimentation flour additives increased bread making quality for one or more than characters examined. Natural additives such as soybean flour, potato flour, rye flour and malt flour caused to increase the bread quality. Additives of the soybean and potato flours were found as suggestible for both taste and prevention of microbial activity. With these applications, it?s feasible both to prevent the huge economic deprivations and to improve the functionality of bread.