Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
Yazarlar (5)
Prof. Dr. Müge HENDEK Kastamonu Üniversitesi, Türkiye
S. M. Ilter
Gümüşhane Üniversitesi, Türkiye
Gümüşhane Üniversitesi, Türkiye
F. Yilmaz
Gümüşhane Üniversitesi, Türkiye
Gümüşhane Üniversitesi, Türkiye
C. Baltaci
Gümüşhane Üniversitesi, Türkiye
Gümüşhane Üniversitesi, Türkiye
A. Gündogdu
Gümüşhane Üniversitesi, Türkiye
Gümüşhane Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food Science and Technology Research (Q4) | ||
| Dergi ISSN | 1344-6606 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 11-2018 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-01-2018 |
| Cilt / Sayı / Sayfa | 24 / 6 / 971–980 | DOI | 10.3136/fstr.24.971 |
| Makale Linki | https://www.jstage.jst.go.jp/article/fstr/24/6/24_971/_article | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
|
||
| Özet |
| The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation (SPF) and starter of lactic acid bacteria-added fermentation (STF)], and three different drying methods (Drying in oven; D O, Freeze drier; D FD, and Spray drier; D SD) on various quality properties of the wheat bread. The bread samples prepared by addition of the dried sourdoughs at the rates of 3%, 6% and 12%, and control bread prepared without sourdough were compared in terms of bioactivity, shelf life, physicochemical and sensory properties. The addition of the dried sourdough affected the specific volume, pH and acidity of the bread samples significantly (p< 0.05), and a slow down moisture loss occurred during shelf life. The a* value of crust, antioxidant activity, and sensory properties were improved compared to the control bread. The use of dried sourdough at the rate of 12% gave the most effective results. When the fermentation and drying methods were evaluated together, the combinations of SPF/D O, SPF/D FD and STE/D SD gave the best results. |
| Anahtar Kelimeler |
| Bread | Freeze drying | Lactic acid bacteria | Sourdough | Spray drying |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 13 |
| Scopus | 16 |
| Google Scholar | 24 |