The effect of the flour obtained from staled bread under different conditions on bread quality

In this study, the effect of the flour, which was obtained from bread that was staled under different conditions, on bread quality was investigated. The bread that was staled at room temperature for 2 days and in the refrigerator for seven days was grinded as full and crumbs was grinded in mill and converted into flour. The flour obtained in this way was added to bread formulations at 0%, 15%, 30% and 45%, and dough was formed and bread was baked. The chemical, physical, physicochemical and textural properties were examined in bread samples that were prepared by adding stale bread flour. Adding the flours of bread staled at room temperature and in the refrigerator decreased the Zeleny Sedimentation and L-color values, and increased the a and b color values. Adding the flours of bread staled at room temperature and in the refrigerator increased the water absorption, development process, kneading tolerance and softening values, which are among the pharyngographical values of the dough in general; and decreased the dough stability. Adding full stale bread flour increased the absorption and dough stability values of the dough when compared to the crumb flour. According to the dough extensibility analysis results made in dough obtained from flour mixtures, increasing the amount of the flour of the bread staled at room temperature and in the refrigerator to the formulation decreased the resistance, extensibility and energy values of the dough. The resistance and energy values of the dough to which stale bread crumb flour was added were found to be higher than the bread to which full stale bread flour was added. According to the texture profile analysis results of the bread, statistically significant differences were detected between the samples in terms of hardness, adhesiveness, cohesiveness, elasticity and chewiness parameters (p<0,01). The increase in the stale bread flour caused increases in the hardness, stickiness, and chewiness parameters, and caused decreases in the elasticity and cohesiveness values. According to sensory analysis results, the bread to which the flour of bread staled at room temperature for 2 days at a rate of 15% was added, was liked the most; and the samples to which this flour type was added at a rate of 45% was the ones that were least liked.