Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking
Yazarlar (3)
Dr. Öğr. Üyesi Latife Betül Gül Giresun Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
Prof. Dr. Ahmet Hilmi Çon Ondokuz Mayis Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Food Measurement and Characterization (Q3) | ||
| Dergi ISSN | 2193-4126 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2022 |
| Kabul Tarihi | 03-06-2022 | Yayınlanma Tarihi | 30-06-2022 |
| Cilt / Sayı / Sayfa | 16 / 5 / 3998–4008 | DOI | 10.1007/s11694-022-01493-0 |
| Makale Linki | https://link.springer.com/10.1007/s11694-022-01493-0 | ||
| Özet |
| The principle objective of this study was to investigate the use of three different lactic acid bacteria (Lactobacillus curvatus N19, Weissella cibaria N9 and L. brevis ED25) lyophilized with optimum cryoprotective agent formulations as Type II sourdough culture to develop sourdough bread in terms of physicochemical, textural and sensory characteristics as well as volatile aroma compounds. Compared to control sample (fermented only commercial yeast), specific volume, crust and crumb color, and textural properties were markedly more acceptable for sourdough bread. The concentration of lactic (2.12–2.87 g/kg) and acetic (0.43–0.77 g/kg) acids in the sourdough bread was significantly higher compared to control sample (0.28 and 0.09 g/kg, respectively). A total of 57 volatile compounds including 13 alcohols, 9 esters, 8 ketones, 13 aldehydes, 10 acid group components, and 4 other compounds (such as oxidation … |
| Anahtar Kelimeler |
| Bread quality | Lactobacillus brevis ED25 | Lactobacillus curvatus N19 | Sourdough bread | Volatile aroma compounds | Weissella cibaria N9 |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 9 |
| Google Scholar | 10 |