The use of various enzymes and yeast extracts instead of sodium metabic sulfide in cracker production

In this study, the use of various enzymes and yeast extracts instead of sodium metabisulphite used in cracker production were investigated. In the study, sodium metabisulphite (0,03%) and bacterial protease (0,01%) were widely used in the control prescription, and yeast extract as an alternative to sodium metabisulfite (0,04%), hemicellulase (0,003%), fungal protease ( 0.036%) and bacterial protease (0.037%) were used. Firstly, protein analysis, wet gluten analysis, gluten index, moisture analysis, zeleny sedimentation analysis, number of falls in flour, and starch analysis were performed. After that, with the addition of enzymes and yeast extract, pharynograph analysis, amylograph analysis and extensograph analysis were performed. Farinograph analysis of flour development time, stability and degree of softening; gelatinization starting temperature, maximum gelatinization temperature and maximum gelatinization values of flour with amylography analysis; the extensor resistance of the dough by using extensograph analysis, the maximum resistance of the dough to elongation, dough extension ability and energy were determined. According to the data obtained by the farinograph analysis done in the flour before the other raw materials were added with the addition of other raw materials, dough mixing times and changes in the amount of water used were made. The stability of the SMS and bacterial protease flour, yeast extract and bacterial protease were very low and their softening values were quite high. This situation was observed in hemicellulase flour and fungal protease. Depending on this situation, the amount of water used in prescriptions with hemicellulase and fungal protease was higher than the others and the dough mixing times were more than the others. In addition, the doughs were rested in the doughs (30 d at 24 0C) and the differences were observed in the process and the product quality. After determining the diameter, thickness and spread rate in the crackers, pH determination, moisture determination, protein amount, texture analysis, color determination and sensory analysis tests were performed according to the previously determined criteria. In addition, fragility - crack conditions of the products have been observed. Accordingly, one, three and six month examination of the products in the recipe with yeast extract, both rested and unheated dough cracking and cracking were seen. No cracking was observed in the control prescription and no cracking was observed in the bacterial protease prescription products (both in the rested and unhealthy dough). In recipe products with fungal protease and hemicellulase, rested dough products have cracking, but they are not present in unheated dough products. As a result of the analyzes, there were no significant differences except the dough mixing times and the water amounts used in the dough. In addition, as a result of the sensory analysis, it was seen that the closest product was bacterial protease recipe based on the control recipe.