Quality and production technics of different kinds of bread marketed in izmir

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In recent years, breads put on the market can have different quality. Percentages of humidity, ash and salt can be found in the breads is specified by Turkish Food Codex. However there is no specific formulation or standards for bran bread, rye bread, corn bread, Trabzon bread, toast bread, bread with milk, bread with soy bean and light bread (made by mixed grain flour). Therefore there is a big difference in price, weight, quality and content among breads that sell under the same name. Lack of balance between price and quality is a disadvantage for consumers. This study aims to develop a source by making physical, chemical and, sensory analyses for both consumers and producers by researching breads sold at Izmir’s markets whether they are produced according to their label information.
The results of this study confirm that there is no standardization for production, ingredients, and quality of different kinds of breads at the bakeries except bread factories.

Bedriye İpek Çağlıyan
İzmir piyasasında satılan bazı ekmek çeşitlerinin nitelikleri ve yapım teknikleri · 2008 · 117 sayfa.
Danışman: Prof. Dr. Sezgin Ünal
Bu araştırmanın devamına: http://tez2.yok.gov.tr/tez.htm adresinden ulaşabilirsiniz.