Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
Yazarlar (2)
M. Hayta
Erciyes Üniversitesi, Türkiye
Erciyes Üniversitesi, Türkiye
Prof. Dr. Müge HENDEK Kastamonu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
|
||
| Dergi Adı | Quality Assurance and Safety of Crops and Foods (Q4) | ||
| Dergi ISSN | 1757-8361 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2019 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-06-2019 |
| Cilt / Sayı / Sayfa | 11 / 3 / 283–293 | DOI | 10.3920/QAS2018.1387 |
| Makale Linki | https://www.wageningenacademic.com/doi/10.3920/QAS2018.1387 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
|
||
| Özet |
| The aim of the study was to evaluate the physicochemical properties, microbiological and textural features of optimised wheat bread formulations consisting of sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria (LAB) added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during their shelf life. The optimised levels for F1 fermentation type 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran; and for F2 fermentation type 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran were determined according to results. The acidic content of the sourdough improved the crust thickness, volume and colorimetric properties of the bread, significantly (P<0.05). The effects were much more pronounced in optimised bread (OB)F2. The retrogradation phenomenon during the shelf life was evaluated with the result of rate of staling (RS) and loss of springiness (LS) values which determined by using texture profile analysis parameters, and diferential scanning calorimetry (DSC) thermograms obtained during the shelf life. RS (7.14 for CB, 4.55 for OBF1, and 2.90 for OBF2), and LS (62.1 for CB, 51.6 for OBF1, and 39.7 for OBF2) decreased significantly (P<0.05) by addition of sourdough. Therefore, CB had the most hardness texture at the end of the shelf life. All bread samples exhibited moisture loss during their shelf life especially in the first three days but demonstrated different tendencies. OBF2 sample had the highest moisture content in contrast to CB. Although no endothermic area could be determined on DSC thermograms on day 0 … |
| Anahtar Kelimeler |
| Bread | Response surface methodology | Sourdough | Staling | Texture profile analysis |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 8 |
| Scopus | 9 |
| Google Scholar | 17 |