Aydın Gastronomy

Yazarlar: Dilek BİRCAN, Cemile Tuğçe GÜRAY, Kamil BOSTAN

Konular:-

Anahtar Kelimeler:Bread,Sourdough,Yoghurt,Boza

Özet: Sour dough bread production is maintained in Anatolia.although it is not be common. Breads made by this technique that numerous microorganisms play a role, have many outstanding compared with bread made with yeast. This study was carried to compare the breads produced with sour obtained in different ways in terms of certain features. For this purpose, three different sour dough (A: by yoghurt addition; B: by boza addition; C: conventional) was obtained. Three group breads were produced using whole wheat flour with these sour dough. Breads were analysed in terms of sensorial, technological properties A group has received the highest scores of sensory criteria (skin color, crumb color, texture, smell, taste, consistency). Group B has had the lowest score except texture. The most swelling during baking and the highest cooking loss ratio (13,2%) were determined in group A. The highest moisture loss during storage and the highest levels of acidity (0.51%) was found in group B. At the end of the nine-day storage, it was not determined mould growth on countable level in group B while mould counts in A and C groups were 2.48 and 3.30 log cfu/g, respectivelly. According to the results obtained, it was concluded that sensory and physical properties of bread made from sour dough with yogurt cultures are superior to others

---