A Study on the Reliability of Breads Baked In Wood Fire and Sold In Konya Province

Abstract

In this study, the reliability on according to some parameters (weight, moisture and ash content) of the Food Codex of breads wood-fired and offered for sale in Konya province were investigated. For this purpose, bread samples were taken under appropriate conditions and analyzed. The bread weight, moisture content and ash contents of the bread samples were examined and found to be in compliance with the bread standards. According to the obtained results, it was concluded that breads are in compliance with the standards but should be standardized since the storage of bread varies in production and sales places.

Keywords: Konya Province, bread, wood fever, cooking, quality characteristics

DOI: 10.7176/JSTR/5-12-09