EFFECTS ON MOLD GROWTH IN BREAD AND SOME MICROBIOLOGICAL PROPERTIES OF POWDER SOURDOUGH PRODUCED WITH DIFFERENT FEREMENTATION AND DRYING METHODS

Abstract

The aim of this study was to evaluate the some physicochemical and microbiologic properties of dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation (SPF) and starter (lactic acid bacteria) added fermentation (STF)], and three different drying methods (Drying in oven; D_O, Freeze drier; D_FD and Spray drier; D_SD). While drying process parameters of powdered sour dough are determined, preservation of the viability of microbiota is taken as basis. Microbiological counts were made before and after drying. Moreover, viability control was performed by microbial counting after 6 months of storage. The breads were produced by adding the dried sourdoughs at rates of 3%, 6% and 12%. The bread samples and control sample produced without sourdough were compared in terms of mold growth during shelf life. The results showed that the usage of dried sourdough at different ratio decreased the pH and increased the total acidity of breads. Moreover they impacted the mold growth depend on usage ratio and type. 

Keywords

• Sourdough,drying methods,bread,mold

FARKLI FERMENTASYON ve KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ ve EKMEK KÜF GELİŞİMİ ÜZERİNDEKİ ETKİLERİ

Abstract

Bu çalışmanın amacı farklı iki fermentasyon metodu ile [Spontan fermentasyon (SPF) ve starter (laktik asit bakterisi) ilaveli fermentasyon (STF)] üretilmiş ve üç farklı yöntemle kurutulmuş (Fırında kurutma; K_F, Liyofilizatör; K_L ve Püskürtmeli kurutucu; K_P) ekşi hamurların bazı fizikokimyasal ve mikrobiyolojik niteliklerini incelemektir. Toz ekşi hamurların kurutulma koşulları belirlenirken mikrobiyotanın canlılığını koruması sağlanmıştır. Kurutulmadan önce ve kurutulduktan sonra mikrobiyolojik sayımları yapılmıştır. Ayrıca 6 aylık depolama sonunda yapılan mikrobiyal sayımla canlılık kontrolü gerçekleştirilmiştir.  Elde edilen toz ekşi hamurlar % 3, % 6 ve % 12 oranında hamura ilave edilerek ekmek üretimi yapılmıştır. Ekmek örnekleri ekşi hamur kullanılmayan kontrol ekmeğine karşın raf ömrü süresince küflenme gelişimi açısından karşılaştırılmıştır. Sonuçlar toz ekşi hamur kullanımının ekmeğin asitliğini arttırdığını ve pH değerini düşürdüğünü göstermiştir. Ayrıca kullanım miktarı ve çeşite bağlı olmakla birlikte küf gelişimini de engellediği tespit edilmiştir.

Keywords

• Ekşi hamur,kurutma yöntemleri,ekmek,küf

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