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

Year 2017, Volume: 42 Issue: 5, 609 - 619, 15.10.2017

Müge Hendek Ertop

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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