The Effect of Different Amounts of Olive Oil on Sensory Properties of Ciabatta Bread

Abstract

Ciabatta is a classic Italian bread type that has become popular around the world in recent years. It is characterized by crisp crust, large and irregular crumb grain. The objective of this study was to evaluate the effect of the use of different amounts of olive oil on the sensory properties of ciabatta bread samples. To determine the best mixture of bread, different amounts of olive oil were used to produce ciabatta bread. The sensory properties of three different kinds of bread (type I, type II, type III) were investigated such as shape and symmetry, crust color and crumb color, stickiness, mouthfeel, taste and aroma and overall assessment. Ash, moisture and protein content were also analyzed. In this study, when the sensory properties of the ciabatta breads were examined, it was observed that the effects of different amounts of olive oil on shape and symmetry, crust color and crumb color, stickiness, mouthfeel, taste and aroma and overall assessment of all ciabatta breads were not found statistically important (p>0.05). It was also found that ash and protein content was not significantly affected (p>0.05).