Bakery

Wheat is one of the most widely grown food grain crop in the world. Durum and bread wheat (Triticum durum and T. aestivum) constitute the base for human food. The Durum wheat (Triticum turgidum L. var durum) has the high grain quality and it is the main source of semolina for the production of pasta, couscous, and grain for burgher. Although production of wheat has not been sufficient to meet the increasing demand to satisfy human needs. Recently, new efforts have been systematically undertaken to replace part of the wheat flour by other sources. Legumes are a rich source of protein and contain approximately three times more proteins than cereals and high in lysine. The grain quality is important for processing of these end products, particularly the protein content and the gluten strength. For this reason, the rheological characterization of wheat flour dough is essential in bakery industry. Traditional dough testing instruments such as Farinograph, Mixograph, Alveograph, Extensograph,Mixograph, Amylograph, Maturograph, etc., have become important tests to asses and predict the quality of the finished bakery products. The Farinograph test is the importance of requirements of the industry and export markets. It measures the dough properties by measuring the resistance of dough against the mixing action of paddles (blades).It is generally used to determine water absorption required to make dough, to evaluate the effects of ingredients on mixing properties and to check blending requirement for dough development, tolerance to over mixing and dough consistency during production. In addition farinograph used to predict product texture characteristics. Therefore the present investigation was carried out to prepared the pulse flour blend [pea flour and lentil flour were mixed at 1:1ratio] and this blend was replaced with durum semolina for 15%, 30% and 45% to assess the pasta quality by farinograph. The result showed that 15% of pulse flour blend had dough water absorption (60.3%) and stability time (2.6min) were high and tolerance index was lower (62.6FU) than 30% and 45% of pulse flour blend replaced with wheat flour. These finding suggested that 15% of pulse flour blend had relative to dough properties of durum semolina (control) which was suitable for good quality of pasta and other bakery products.

This essay studies the grinding process and grindstones in the context of housing and dwelling among the Saho-speaking communities in a historical and comparative perspective. This cultural experience should be inserted and interpreted in a broader context which is the Eritrean eastern slopes and the macro-region of Tәgray. Ethno- archaeologists did field research in north-eastern Tәgray interviewing several housekeepers on grinding and food processing comparing their information with the archaeological records. They provided a deep analysis of the complex relations be- tween gender, domestic spaces, grinding and cooking in a specific sociological and ecological milieu. Comparing our field information with the bulk of data of the con- temporary ethnoarchaeological studies we can better understand the similar material culture of the Saho-speaking communities in a larger technological continuum, albe- it a specific lexicon at least among the Saho of Eritrea has been documented. In fact the lexicon related to the grinding process of the Irob living east of ʿAddigrat is al- most identical to the Tigrayan one. The glossary alleged here is an adapted selection from the richer one which will be published in the forthcoming monograph on dwelling and housing among the Saho-speaking communities.

The purpose of the present research has been the highlighting of the correlation between the protein content, the wet gluten content and the gluten index of flours, and some characteristics of bread, such as volume and the ratio height / diameter (H / D). In this respect, were analysed 19 samples of flour obtained from Romanian wheat, determining the protein content, wet gluten content and gluten index. At the same time were carried out baking tests corresponding to the 19 loaves of bread and were determined the parameters volume and the height / diameter ratio (H /D). The results showed that the best predictor for the bread quality parameters: volume and H / D ratio, is the gluten fraction of the gluten index parameter which remains on the sieve (highly significant positive correlation r = 0.79***, respectively r = 0.73***). Gluten index parameter correlates insignificantly with bread volume (r = 0.18) and significantly with the height / diameter ratio (0.51*). In conclusion, the parameter Gluten index itself, is not relevant for the baking qualities of flour; these quality parameters could be better predicted  by remaining fraction of gluten on the sieve.

Özet
Tarih boyunca medeniyetler birbirlerinden etkilenmiştir. Bu etki, yeme-içme kültürünü de içine alarak yemek tarifleri geliştirilmiş, mutfaklarda kullanılan eşyalar, fırın tipleri, yemek kaplarının çeşitliliği artmış ve geniş bir alana yayılmıştır. Roma döneminde önemli olan yemek kültürü daha
sonraki dönemlerde endüstrileşmeye başlamıştır. Endüstrileşmenin başlamasıyla ekmek yapımı da bu kültürde önemli bir yere gelmiştir. Bu düşünceden yola çıkarak yapılan araştırmada, ekmeğin önemi kadar Roma dönemine ait toprak ekmek pişirim kaplarının da önemli olduğu anlaşılmıştır. Terra Sigillata astarla kaplanan bu toprak kaplarla daha parlak yüzeyler elde edilmiştir. Birbirine yakın formlar olmasının yanı sıra, farklı bir pişirim yöntemiyle Romalıların ekmekleri üretmeleri dikkat çekmektedir. Mayalanmış ekmekler köz kullanılarak pişirilmiştir. Endüstriyel alanda yapılan ekmek üretiminin yanı sıra bireysel ekmek pişirim kaplarıyla da özel üretimler yapılmıştır. Bu araştırmada, Roma dönemine ait ekmek pişirme kapları form, teknik ve sanatsal açıdan incelenerek, tarihsel gelişim sürecindeki kullanım alanlarına değinilmiştir. Gündelik olarak kullanılan ekmeğin yanı sıra adeta sanat alanında sanatçının nesnesi haline gelmiş olan ekmek kavramının sanata
yansımaları genel hatlarıyla incelenmiştir. Ekmek kültürünün tüm insanlığa ait ortak bir kavram olması nedeniyle, sanatı da etkilediği ortaya çıkmıştır. Sanatçı gündelik hayattan kopmadan ve tüketim nesnelerini de ele alarak ekmek konusu üzerine yapıt üretmiştir. Bu çalışma kapsamında ekmeği konu alan sanatçılar ve yapıtları araştırılarak bilgi verilmeye çalışılmış ve bu neticede nitel araştırma sonuçlandırılmıştır.

Abstract
Throughout history, civilizations have been influenced by each other. This effect has been improved
by incorporating food and drink cultures, and the variety of utensils, oven types and culinary utensils
that used in kitchens has increased and spread over a wide area. The food culture, which was
important during the Roman period, began to industrialize in later periods. With the beginning of
industrialization, bread making has also come to an important place in this culture. In this research,
it is understood that the bread baking pots of the Roman period is also important as well as the bread
of the Roman’s.

Abstract
Ekmek Pişiriminde Kullanılan Roma Dönemine Ait Toprak Kaplar ve Sanatta Ekmek Tasviri 32
Clay pots became more bright when they covered with Terra Sigillata slip. In addition to being close
to each other, it is important to produce breads of the Romans with a different cooking method. The
fermented breads were baked using the ember. In addition to producing bread made in the industrial sector, special productions have been made with individual bread baking pots. In this research, the bread baking pots of the Roman period were investigated from the technical and artistic point of view and their usage areas in the historical development process were mentioned. In addition to usage of everyday bread, the reflections of the concept of bread, which has become an object of the artist in the field of art, have been examined in general. Because bread culture is a common concept of all mankind, it has also been revealed that art is also influential. The artist has worked on the bread topic without everyday habits and taking into account the consumption objects. In this study, the artists who produce works on the theme of bread and their works were searched and tried to be informed and the qualitative research was concluded.

This paper discusses the study of stone implements from the Roman site of Volubilis (Morocco), undertaken in order to identify the types of stone used for different tools found in workshops and to isolate potential quarry sources. As part of the work of the Urban Economy of Volubilis Project, we analyzed the petrology, mineralogy, and geochemistry of sixteen stone millstones and dough mixers. The results show that Volubilis' stone implements likely derived from three different quarry sources, with olive mills, grain mills, and dough mixers each having their own distinct lithology, specifically selected to suit the function of the object. The geochemistry of the stones indicates a local source for all of the samples, including the alkali basalt millstones which are often considered to be imported through long-distance trade. The close proximity of the stone quarries and the evidence for selectivity suggest a degree of communication and reflexivity between the city's craftspeople and those who produced their specialized equipment.

The purpose of this study was to determine if substituting 0% to 75% quinoa flour (QF) for rice flour would yield an acceptable and nutritious gluten-free apple-blueberry flavored muffin. Analyses included planimeter area measurements of muffin cross-sections, penetrometer tenderness measurements, spectrophotometer color measurements, and sensory evaluations from 51 untrained panelists. As QF increased, area increased, tenderness decreased, crusts became redder, and crumbs became less red. On average, the 0% to 50% QF samples rated with favorable sensory attributes. Results of this study show it may be feasible to substitute up to 50% QF for rice flour in apple-blueberry gluten-free muffins.

Membuat roti kualitas tinggi memang membutuhkan skill yang mumpuni, bahan-bahan yang bermutu tinggi, pengetahuan tentang adonan yang luas, serta peralatan yang cukup lengkap. Tetapi, untuk sementara kita sisihkan dulu masalah tersebut. Kita akan fokus ke pembahasan bagaimana cara pembuatan roti yang berkualitas, empuk, lembut serta yang paling penting adalah enak. Di negeri kita, roti manis sangat variatif sekali. Mulai dari rasa sampai wujudnya yang lumayan lucu serta mengemaskan. Tidak heran, banyak orang memilih roti sebagai sajian yang praktis untuk suguhan maupun bekal entah itu untuk bekal ke kantor maupun liburan atau piknik. Hampir semua masyarakat mengenal roti, bahkan bagi keluarga tertentu roti sudah dijadikan menu utama untuk sarapan pagi. Selain mudah diperoleh dan rasanya yang lezat, roti juga memiliki kandungan karbohidrat lumayan tinggi sehingga bisa dijadikan sebagai alternatif lain untuk memperoleh sumber kalori.