BBM Magazine 87 - April/Nisan 2025

ARTICLE • MAKALE ing with enriched flours, as the additional nutrients can alter gluten interactions. For example, fiber can increase resis- tance to stretching, while iron fortification may weaken the gluten structure, if not carefully balanced. By understanding these factors, bakers can modify their formulations to en- sure that fortified dough performs just as well as traditional dough in various baked goods, from bread to pasta. The Brabender ExtensoGraph helps predict how added ingredients will affect dough’s stretching and gas retention, allowing bakers to fine-tune the balance between dough strength and extensibility. This is particularly useful when de- veloping whole grain or high-fiber breads, where dough must be carefully controlled to prevent dense or heavy textures. THE AMYLOGRAPH: UNLOCKING THE SECRETS OF STARCH Enriched flours often contain added enzymes, emulsifiers, or modified starches that can influence dough viscosity and overall baking performance. The Brabender Amylograph provides insights into how these changes affect starch gela- tinization and enzyme activity, which are vital for controlling fermentation and the formation of crust color through the Maillard reaction. This phase is crucial for evaluating en- zyme activity in flours, as it affects sugar availability for yeast faktörler, fermantasyonu kontrol etmek ve Maillard reaksiyonu yo- luyla kabuk renginin oluşumunu sağlamak açısından kritik öneme sahiptir. Bu aşama, maya fermantasyonu için şeker kullanılabilirliğini etkilediği ve nihai pişmiş ürünün dokusunu ve rengini belirlediği için unlardaki enzim aktivitesini değerlendirmek için çok önemlidir. Fig. 3. Brabender Amylograph-E Şekil 3. Brabender Amylograph-E BBM • APRIL - NİSAN 2025 41