Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi

Yazarlar: Bihter YILDIZ, Avni ÇAKICI, Dilek YAPRAK USLU, Hasan USLU

Konular:Gıda Bilimi ve Teknolojisi

DOI:10.28948/ngumuh.756207

Anahtar Kelimeler:Sourdough,Bread,Fruits,Whole wheat flour,Dough rheology

Özet: In this study, research has been conducted on sourdough breads that have been known since ancient times but have become more known and consumed in recent years with the awareness of consumers in the world and especially in our country. Studies have been carried out on the development of sourdough using various fruits for production of sourdough bread, which meets consumer demands for natural and healthy food, which is increasing day by day. This study was carried out in order to compare breads produced from sourdough with the same methods but using different preference sources in terms of specified properties. For this purpose, apple (Rosaceae) and fig (Moraceae) fruits in different families were preferred as the preferred source in this study. During the preparation phase of sourdough, a four-stage path derived from traditional methods was followed and pH, total titration acidity, lactic acid bacteria count, mold and yeast count analysis were performed to determine the properties of sourdough. Two different sourdough, apple and fig obtained, were added to whole flour bread doughs in different concentrations. In determining the properties of whole wheat flour sourdough breads produced in accordance with the Turkish Food Codex Bread and Bread Types Communique, weight, loss of baking, specific volume, quality index, pH, total titration acidity (10.37 – 11.40), humidity determination (%35.50 – 35.53), water activity (0.944 – 0.941), crumb and crust color analysis, texture analysis and sensory analysis were performed. As a result of the study, it can be concluded from both sensory and experimental tests that the addition of sourdough improves the taste and aroma of bread, has effect on the crust and inner color of the product, and increases the shelf lifetime by reducing moisture loss.

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