TY  - JOUR
T1  - Buğday Çeşidi ve Çimlendirmenin Sıvı Hamur Fermantasyonuna Etkileri
TT  - Effects of Wheat Cultivar and Germination on Liquid Dough Fermentation
AU  - Yüksel, Doğanay
AU  - Cömertpay, Sabahattin
AU  - İnanç, Ahmet Levent
PY  - 2025
DA  - September
Y2  - 2025
DO  - 10.18016/ksutarimdoga.vi.1677424
JF  - Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
JO  - KSU J. Agric Nat.
PB  - Kahramanmaras Sutcu Imam University
WT  - DergiPark
SN  - 2619-9149
SP  - 1296
EP  - 1307
VL  - 28
IS  - 5
LA  - tr
AB  - Çimlendirilmiş iki farklı buğday çeşidine (ZDEB-103 ve B35K) ait unların sıvı hamur fermantasyonu üzerine etkilerini araştırmak için iki aşamalı işlem gerçekleştirilmiştir. İlk aşama, en iyi çimlendirme süresini belirleme aşamasıdır. Çimlendirilen (1-7 gün) buğdaylarda suda çözünür protein (SÇP), toplam serbest amino asit (TSAA) miktarları ve proteolitik aktivite düzeyleri belirlenmiştir. Çimlenme süresi arttıkça, ZDEB-103 çeşidinin TSAA ve SÇP miktarlarının da arttığı tespit edilmiştir. Çimlendirmenin 2. gününden itibaren tüm zaman noktalarında, B35K çeşidinin proteolitik aktivitesi ZDEB-103 çeşidine kıyasla daha yüksek bulunmuştur. Bu aşamada her iki çeşit için de ideal çimlendirme süresi 4 gün olarak belirlenmiştir. İkinci aşamada, çimlendirilmiş (4 gün) ve çimlendirilmemiş (kontrol) buğdaylarla hazırlanan unların kullanıldığı Tip II hamurlarda, 24 saat spontan ve kültür (Lactobacillus paracasei) fermantasyonu gerçekleştirilmiştir. Fermantasyon sürecinde pH, toplam titre edilebilir asitlik (TTA), SÇP, TSAA düzeyleri ve laktik asit bakterileri (LAB) gelişimi takip edilmiştir. Çimlendirme uygulaması hamurların TSAA ve SÇP düzeylerinde artış sağlamış, LAB gelişimini desteklemiş ve pH düşüşünü hızlandırarak TTA seviyesini yükseltmiştir. En düşük pH (3.36) ve en yüksek TTA (22.37 mL) değerleri çimlendirilmiş ZDEB-103 tam buğday unu ile hazırlanan kültür fermantasyonu örneklerinde elde edilmiştir. Bu bulgular, çimlendirilmiş buğday unlarından elde edilen Tip II hamurların kurutulmuş formlarının, tarhana ve ekşi maya ekmek gibi geleneksel fermente ürünlerin duyusal, besinsel ve biyoyarayışlılık özelliklerini iyileştirebileceğini göstermektedir.
KW  - Çimlendirme
KW  - Tip II hamur
KW  - Laktik asit bakterisi
KW  - Proteolitik aktivite
KW  - Biyoyarayışlılık
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UR  - https://doi.org/10.18016/ksutarimdoga.vi.1677424
L1  - https://dergipark.org.tr/en/download/article-file/4779028
ER  -