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    Functionality of bread made with pasteurized whey and/or buttermilk
    (Chiriotti Editori, 2006) Bilgin, B.; Daglioglu, O.; Konyali, M.
    The dairy by-products whey and buttermilk were pasteurized (74 degrees C 20 s) and used to replace water in white wheat bread-making at the following combinations: A: 100% water (control dough); 13: 50% whey + 50% water; C: 100% whey; D: 50% buttermilk + 50% water; E: 100% buttermilk. The effects of whey and buttermilk on dough properties, bread characteristics and mineral content of white wheat bread were investigated. The water absorption, stability time, development time and softening degree of the bread doughs in a Brabender farinograph improved (P < 0.05) as the whey and buttermilk addition increased resistance to extension (Rmax) and energy values (P < 0.05) in an extensograph compared to control dough. The greatest improvement in those values was obtained with 100% buttermilk replacement. Replacement of pasteurized whey and buttermilk at 50% and/or 100% resulted in a better sensory score than the control sample. No significant differences (P > 0.05) were recorded in bread volume and crumb firmness values between fresh control bread and breads containing whey and buttermilk. However, use of whey and buttermilk had a retarding effect on crumb firmness scores after a 72 h storage period. Replacement of water with whey and buttermilk in the bread recipe significantly (P < 0.05) increased macro (Na, K, Ca, Mg and P) and micro mineral (Zn, Mn, Cu and Fe) contents except for Na and Mn in sample B.
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    Microbiological Quality of Cream-Cakes Sold in Tekirdag Province
    (Univ Namik Kemal, 2005) Gumus, T.; Daglioglu, O.; Konyali, A. M.
    This study was aimed to determine the microbiological qualities of totally 120 cream cakes including chocolate and fruit type, purchased from 30 randomly selected pastry shops in Tekirdag province. Based on the Turkish Food Codex Microbiological Criterias Communique; 59, 50, 16 and 53 out of 60 chocolate cake samples tested were found to be potentially hazardous/unacceptible respectively for total mesophilic aerobic bacteria (98.3% of the total > 10(5) cfu/g), coliform bacteria (83.3% of the total > 10(2) cfu/g), Staphylococcus aureus (26.6% of the total > 10(2) cfu/g) and yeast and mould (88.3% of the total > 10(3) cfu/g). On the other hand, 60, 56, 19 and 55 out of 60 fruit cake samples tested were found to be potentially hazardous/unacceptible respectively for total mesophilic aerobic bacteria (100 % > 10(5) cfu/g), coliform bacteria (93.3% of the total > 10(2) cfu/g), Staphylococcus aureus (31.6% of the total > 10(2) cfu/g) and yeast and mould (91.6% of the total > 10(3) cfu/g). Salmonella were not detected in any of the chocolate and fruit cake samples. Obtained results showed that the microbiological qualities of cakes were poor due to poor hygiene and poor food handling practices in pastry shops.
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    Trans Fatty Acids: Their Chemical Structures, Formation and Dietary Intake
    (Univ Namik Kemal, 2005) Tasan, M.; Daglioglu, O.
    Trans fatty acids are unsaturated fatty acids with at least a double bond in trans configuration or geometry. The double-bond angle of the trans fatty acids is smaller than the cis isomeric configuration and the acyl chain is more linear, resulting in a more rigid molecule with different physical properties such as a higher melting point and greater thermodynamic stability. These appear in dairy fat because of ruminal activity, and in hydrogenated oils. Trans unsaturated fatty acids are solid fats produced artificially by heating liquid vegetable oils in the presence of metal catalysts and hydrogen. Trans fatty acids are found in numerous foods. Margarines, shortenings and baked goods contain relatively high levels of trans fatty acids. Similar to saturated fatty acids, trans fatty acids also increase LDL cholesterol and lower HDL cholesterol therefore increasing the risk of heart diseases. Therefore, the possible increase in risk for those diseases caused by a high trans fatty acid consumption should be carefully considered.