BBM Magazine Issue-Sayı: 33 July/August - Temmuz/Ağustos 2019

COVER STORY • KAPAK DOSYASI 28 BBM / JULY-AUGUST 2019 • TEMMUZ-AĞUSTOS 2019 Ekmek, kurabiye, kek, bisküvi gibi tüm unlu ma- müller için pişirme esnasında yaşanan süreç temel olarak birbirine benzemektedir. Ekmek ve bisküvi için pişirme üretimin son ve en önemli evresidir. Ekmek üretim aşamalarının sonuncusu hamurun, ısı etkisi altında, hafif, gözenekli, kolay sindirilebilir ve lezzetli bir yapı kazandığı pişirme işlemidir. Hamurun ekme- ğe dönüştüğü bu işlem esnasında, yani hamur fırına verildiğinde, ısının hamur üzerindeki en belirgin etkisi, hacim büyümesi, kabuk oluşumu, mayanın ve enzim- lerin aktivitelerinin belirli sıcaklıklarda sona ermesi ve hamur proteinin gerekli yapıyı oluşturması ile nişasta- nın kısmen jelleşmesidir. Arzu edilen kalitede ekmeğin üretilmesi için, pişirme işleminin dikkatli ve kontrollü yapılması gereklidir. Pişirme esnasında hamura uy- gulanan ısının oranı, miktarı, fırına verilmesi gereken buhar seviyesi ve pişirme süresi, ekmeğin nihai kalite- sinde önemli rol oynar. Modern fırınlar genellikle, Pişirilecek olan ekmek ha- The baking processes are basically similar in all bakery products such as bread, cookies, cakes and biscuits. Baking is the last and most important stage of production for bread and biscuits. The last of the bread production stages is the baking process in which the dough gains a light, porous, easily digest- ible and delicious structure under the influence of heat. The most obvious effect of heat on the dough during this process, in which dough is transformed into bread, is volume growth, crust formation, end of activity of yeast and enzymes at certain temperatures, and partial gelling of starch by forming the necessary structure of dough protein. To produce the desired quality bread, careful and controlled baking is nec- essary. The proportion of heat applied to the dough during baking, the amount of steam to be introduced into the oven and the baking time play an important role in the final quality of the bread. Modern ovens have generally been developed on the principle that the bread dough is exposed to vary- ing temperatures and steam quantities over a period of time on trays, pans or conveyor belt. In the first step, which covers approximately one quarter of the total baking process, the dough is kept at 204 ° C. In this phase, the temperature of the portions of the bread close to the crust reaches 60 ° C with an in- crease of 8.5 ° C per minute. The first change on the dough by the effect of heat is the formation of an almost instant, thin and flexible surface layer. The rise in temperature first accelerates the activity of the yeast and the enzyme. The carbon dioxide gas thus released rapidly leads to a volume growth of approxi- mately one third of the bread dough in the oven. At temperatures around 50-60 ° C, many enzymes lose their effect due to heat, while yeast and other bacteria die off. At this temperature, necessary carbon dioxide gas is produced to achieve the required volume growth in the dough. The thin layer formed on the surface be- gins to thicken, lose its flexibility and become brown. The second and third stages of baking constitute half of the total time. At this stage, the oven tem- perature is kept constant around 238 ° C. During the second stage, the temperature rises by 5.4 ° C per minute until it reaches 98.4-98.9 ° C and then remains constant with the start of the third stage. At this temperature level, the evaporation of the water in the dough and the necessary structural changes of the starch and protein occur at the maximum level. As for the biscuits, the baking process is the step