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Effects of phytase active lactic acid bacteria and yeast isolates on dough rheology of whole wheat bread

Year 2018, Issue: 14, 1 - 9, 31.12.2018
https://doi.org/10.31590/ejosat.455587

Abstract

In this study, sourdough-derived phytase active lactic acid bacteria and yeast isolates were used as starter cultures in whole wheat bread in various culture combinations. For this purpose, two different yeast species (Saccharomyces cerevisiae, Pichia membranifaciens) and 5 different LAB species (Weissella viridescens, Pediococcus pentosaceus, Pediococcus acidilactici, Lactobacillus brevis, Lactobacillus parabuchneri) have been tested in whole wheat bread dough production. Sourdough production was performed with using culture combinations and then the dough was added so that it would be 20% over the bread dough weight. Commercial yeast (5%) and sourdough samples produced by spontaneous fermentation were used in breads for control purposes. After fermentation of whole wheat bread production, dynamic rheological measurements were performed in bread dough. The elastic modulus values of the dough samples were higher than those of the viscous modulus and showed viscoelastic dough characteristics. The elastic and viscous modulus values of the samples increased while the complex viscosity values decreased with increasing frequency value applied to the doughs. The elastic modulus values of the samples changed in the range of 25900-42150 Pa and the highest elastic modulus value was determined in the bread prepared using commercial yeast and the lowest elastic modulus value was found in the spontaneous fermentation bread. The viscous modulus values of the dough samples varied between 13600-21600 Pa and the highest viscous (loss) module value was found in S. cerevisiae + Lb. parabuchneri culture combination bread and the lowest viscous (loss) module value was found in the spontaneous fermentation bread. As a result, it was observed that the dough rheology changed at significant levels according to the culture combination used.

References

  • Cauvain, S. (2003). Bread making: an overview. In bread making improving quality. Woodhead Publication Ltd. p 14.
  • Chavan, R.S., & Jana, A. (2008). Frozen dough for bread making – a review. International Journal of Food Science and Technology Nutrition, 2,9–27.
  • Clarke, C.I., Schober, T.J., & Arendt, E.K. (2002). Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chemistry, 79, 640–647.
  • Clarke, C. I., Schober, T. J., Angst, E., & Arendt, E. K. (2003). Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality. European Food Research and Technology, 217, 23-33.
  • Gobbetti, M., De Angelis, M., Arnault, P., Tossut, P., Corsetti, A., & Lavermicocca, P. (1999). Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria. Food Microbiology, 16, 409–18.
  • Hammes, W.P., & Ganzle, M.G. (1998). Sourdough breads and related products. In: Wood BJB, editor. Microbiology of fermented foods, Vol. 1. London: Blackie Academic and Professional. p 199–216.
  • Hammes, W. P., Brandt, M. J., Francis, K. L., Rosenheim, M., Seitter, F. H., & Vogelmann, S. (2005). Microbial ecology of cereal fermentations. Trends in Food Science and Technology, 16, 4-11.
  • Hansen, A., & Schieberle, P. (2005). Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Science and Technology, 16, 85-94.
  • Hoseney, R.C. (1994). Principles of cereal science and tehnology. American Association of Cereal Chemists, Inc. St. Paul Minesota. USA.
  • Özuğur G., 2011. Ekşi hamur kullanımının glutensiz ekmeklerin bazı kalite özelliklerine etkileri. Erciyes Üniversitesi Fen bilimleri Enstitüsü Yüksek Lisans Tezi, 99 sayfa.
  • Özülkü. G., & Arıcı M. (2017). Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition. Journal of Food Measurement and Characterization, 11, 1493–1500.
  • Wehrle, K. & Arendt, E.K. (1998). Rheological changes in wheat sourdough during controlled and spontaneous fermentation. Cereal Chemistry, 75, 882-886.
  • Wehrle, K., Grau, H., & Arendt, E.K. (1997). Effects of lactic acid, acetic acid and table salt on fundamental rheological properties of wheat dough. Cereal Chemistry, 74, 739-744.

Fitaz Aktif Bazı Laktik Asit Bakteri ve Maya İzolatlarının Tam Buğday Ekmeğinde Hamur Reolojisi Üzerine Etkileri

Year 2018, Issue: 14, 1 - 9, 31.12.2018
https://doi.org/10.31590/ejosat.455587

Abstract

Bu çalışmada ekşi hamur kaynaklı fitaz aktif laktik asit bakterileri (LAB) ve maya izolatları değişik kültür kombinasyonları şeklinde tam buğday ekmeğinde starter kültür olarak kullanılmıştır. Bu amaçla iki farklı maya türü (Saccharomyces cerevisiae, Pichia membranifaciens) ile 5 farklı LAB türü (Weissella viridescens, Pediococcus pentosaceus, Pediococcus acidilactici, Lactobacillus brevis, Lactobacillus parabuchneri) tam buğday ekmek hamuru üretiminde denenmiştir. Kültür kombinasyonlarında ekşi hamur üretimi gerçekleştirilmiş ardından ekmek hamuru ağırlığı üzerinden %20 olacak şekilde hamura ilave edilmiştir. Kontrol amaçlı olarak üretilen ekmek hamurlarında ekşi hamur yerine ticari maya (%5) ve doğal fermantasyon ile üretilen ekşi hamur örnekleri (%20) kullanılmıştır. Tam buğday ekmeği üretiminde fermantasyondan sonra ekmek hamurlarında dinamik reolojik ölçümler gerçekleştirilmiştir. Hamur örneklerinin elastik (depolama) modülü (G') değerlerinin viskoz (kayıp) modülüne (G'') nazaran daha yüksek çıktığı ve viskoelastik hamur özelliği sergilediği görülmüş, hamurlara uygulanan frekans değerinin artışına bağlı olarak örneklerin elastik ve viskoz modülü değerleri artarken, kompleks viskozite değerleri düşüş göstermiştir. Örneklerin elastik modülü değerlerinin 25900-42150 Pa aralığında değiştiği ve en yüksek elastik (depo) modülü değerinin ticari maya kullanılarak hazırlanan ekmek hamuru örneğinde, en düşük elastik modülü değerinin ise doğal fermantasyon ile hazırlanan ekşi hamur katkılı ekmek hamurunda olduğu tespit edilmiştir. Hamur örneklerinin viskoz modülü değerleri ise 13600-21600 Pa aralığında değişim göstermiş ve en yüksek viskoz (kayıp) modülü değerinin S. cerevisiae+Lb. parabuchneri kültür kombinasyonu ile üretilen ekmek hamurunda, en düşük viskoz (kayıp) modülü değerinin ise doğal fermantasyon ile hazırlanan ekşi hamur katkılı ekmek hamurunda olduğu tespit edilmiştir. Sonuç olarak kullanılan kültür kombinasyonuna göre hamur reolojisinin önemli seviyede değişim gösterdiği gözlenmiştir. 

References

  • Cauvain, S. (2003). Bread making: an overview. In bread making improving quality. Woodhead Publication Ltd. p 14.
  • Chavan, R.S., & Jana, A. (2008). Frozen dough for bread making – a review. International Journal of Food Science and Technology Nutrition, 2,9–27.
  • Clarke, C.I., Schober, T.J., & Arendt, E.K. (2002). Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chemistry, 79, 640–647.
  • Clarke, C. I., Schober, T. J., Angst, E., & Arendt, E. K. (2003). Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality. European Food Research and Technology, 217, 23-33.
  • Gobbetti, M., De Angelis, M., Arnault, P., Tossut, P., Corsetti, A., & Lavermicocca, P. (1999). Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria. Food Microbiology, 16, 409–18.
  • Hammes, W.P., & Ganzle, M.G. (1998). Sourdough breads and related products. In: Wood BJB, editor. Microbiology of fermented foods, Vol. 1. London: Blackie Academic and Professional. p 199–216.
  • Hammes, W. P., Brandt, M. J., Francis, K. L., Rosenheim, M., Seitter, F. H., & Vogelmann, S. (2005). Microbial ecology of cereal fermentations. Trends in Food Science and Technology, 16, 4-11.
  • Hansen, A., & Schieberle, P. (2005). Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Science and Technology, 16, 85-94.
  • Hoseney, R.C. (1994). Principles of cereal science and tehnology. American Association of Cereal Chemists, Inc. St. Paul Minesota. USA.
  • Özuğur G., 2011. Ekşi hamur kullanımının glutensiz ekmeklerin bazı kalite özelliklerine etkileri. Erciyes Üniversitesi Fen bilimleri Enstitüsü Yüksek Lisans Tezi, 99 sayfa.
  • Özülkü. G., & Arıcı M. (2017). Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition. Journal of Food Measurement and Characterization, 11, 1493–1500.
  • Wehrle, K. & Arendt, E.K. (1998). Rheological changes in wheat sourdough during controlled and spontaneous fermentation. Cereal Chemistry, 75, 882-886.
  • Wehrle, K., Grau, H., & Arendt, E.K. (1997). Effects of lactic acid, acetic acid and table salt on fundamental rheological properties of wheat dough. Cereal Chemistry, 74, 739-744.
There are 13 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Kevser Karaman 0000-0003-0729-6185

Osman Sağdıç 0000-0002-2063-1462

Publication Date December 31, 2018
Published in Issue Year 2018 Issue: 14

Cite

APA Karaman, K., & Sağdıç, O. (2018). Fitaz Aktif Bazı Laktik Asit Bakteri ve Maya İzolatlarının Tam Buğday Ekmeğinde Hamur Reolojisi Üzerine Etkileri. Avrupa Bilim Ve Teknoloji Dergisi(14), 1-9. https://doi.org/10.31590/ejosat.455587