Optimization of einkorn wheat flour in some bakery products, determination of the effects on product quality and shelf life properties

In this study, the effects of optimization of the use of einkorn flour on the daily diet and production of bread and cakes, which have an important share in the bakery products sector, on product quality and shelf-life characteristics were investigated. Optimization was performed by using responce surface methodology (RSM), three factor, five level, central composite rotatable design. For this purpose, bread wheat flour and einkorn flour were used in making bread and cakes. A formula optimization was performed that responded to the "Volume (H), Sensory Evaluation (DD) and Pore Factor (GF)" responses. The optimization results were validated. It was determined that there was no statistically significant difference (p˃0.05) between the results obtained from the verification attempts and the values estimated from the model. The cake and bread samples produced according to the optimization results were compared to control bread without einkorn flour in terms of some physicochemical properties (color, weight, volume, crust thickness, specific volume, dough yield, weight loss, pH, total acidity, carbohydrate, protein, fat, ash) mineral contents, starch retrogradation, moisture loss, and sensory properties. According to formula optimization results; the usage rates of the einkorn flour as 65.12%, yeast 1.49%, water 55,03% were determined for the bread; the usage rates of the einkorn flour as 39.59%, baking powder 5.78% and egg 58.9% were determined for the cake. The protein, fat and antioxidant activity values of the optimum cakes and bread samples were found high. An increase in the amounts of mineral contents has also been observed.Especially in optimized products, the Si, Fe and Zn contents were quite high, and they had high scores in terms of sensory properties. It is thought that the cakes and bread to be produced using these ratios will be commercially acceptable products that can appeal to the customer. Key Words: Optimization, einkorn flour, einkorn wheat, cake, bread, response surface methodlogy