摘要：Bread machines are becoming popular kitchen equipment among the consumers who like to consume freshly baked, hygienic and healthy bread. In this study, the effects of instant active dry yeast (0.5-1.1%), sugar (0-6%), additives (0-0.8%), salt (0-3.6%) and water absorption (61-65%) on the quality attributes of bread were investigated by employing two different brands of bread machine. Increasing the levels of water and additives increased the specific volume of the bread. When sugar, yeast and salt were used in the formulae, the volume first increased up to a certain level and then a decrease was observed. Crust and crumb properties such as color and grain attributes also altered depending of the level of investigated ingredients and additives. It is suggested that, automatic bread machines can be used to investigate the effect of ingredients on bread quality by millers and bakers who have to quickly decide the quality of flour for bread making.
