The Determination of Some Qualities Parameters and Use of Strip Loin Beef (M. Longissimus dorsi) Powder in Bread Enrichment

Abstract

In this study, the protein content of the bread, that is also known as rich in carbohydrate content, is enriched by using strip loin beef (M. longissimus dorsi) powder as the additive. In order to meet the daily protein needs of individuals, bread was prepared with the addition of certain amounts (3%, 5%, 7%, and 10%) of beef minced powder to the wheat flour. The protein content of the bread samples with the addition of strip loin beef (M. longissimus dorsi) powder were increased from 14.41%, 16.03%, 17.43% and 20.33% for enriched bread, respectively. The total colour darkness of the interior of the bread was increasing with the increasing level of strip loin beef (M. longissimus dorsi) powder. Extensograph analysis, amylograph analysis, gluten, gluten index, sedimentation, delayed sedimentation, moisture (%) and ash (%) analysis were performed in enriched bread flours. As a result of physico-chemical, rheological and microbiological analysis, it has been determined that protein content increases due to the enrichment rate of meat powdered bread. Sensory analysis questionnaire was conducted to determine the acceptability of the breads by consumers. According to the survey; Questions were asked about the external properties of the bread (crust texture, crust color, form in general), and internal properties (texture, color, chewability, pore structure, taste and odor). The aim of this research is to increase the protein content of bread and to develop an alternative new product that can be consumed by consumers.