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EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ

Year 2016, Volume: 41 Issue: 2, 115 - 122, 01.04.2016

Abstract

Ekşi hamur çok uzun yıllardır ekmek üretiminde kullanılmakta olup, ekmeğin kalitesini ve raf ömrünüolumlu yönde etkileyen geleneksel bir üründür. Un, su ve ortamdan gelen mikroorganizmaların etkisiylehamurun doğal fermantasyona uğraması veya starter olarak laktik asit bakterilerinin (LAB) un, su karışımınailave edilmesi sonucunda oluşmaktadır. Her iki yöntemde de, ekşi hamur LAB mikroflorasının niteliklerinegöre meydana gelen metabolitler, ekmeğin besinsel, lezzet, tekstürel ve diğer fizikokimyasal niteliklerinietkilemektedir. Ekşi hamur fermantasyonu sonucu meydana gelen biyokimyasal değişiklikler vemetabolitler sayesinde, ekmeğin biyoaktif bileşenleri ve bunların biyoyararlanımında da değişimmeydana gelmektedir. Bunlar, protein ve mineral biyoyararlanımında artış, biyoaktif bileşen içeriğindezenginleşme ve değişim, dirençli nişasta içeriğinde yükselme, eksopolisakkaritlerin oluşumu, gliadin(çölyak hastaları için toksik protein) degradasyonu, nişastanın mikrobiyel hidrolizi ile ekmeğin sertleşmesininve bayatlamasının önlenmesi, diyet lif içeriğinde yükselme, fitaz aktivitesinde ve safra bağlama kapasitesindeartış, fenolik bileşiklerin etkisiyle ortaya çıkan antioksidan aktivite gibi çoğu besinsel açıdan olumlu etkilerdir

References

  • Ercolini D, Pontonio E, De Filippis F, Minervini F, La Storia A, Gobbetti M, Di Cagnob R. 2013. Microbial ecology dynamics during rye and wheat sourdough preparation, Appl Environ Microbiol, 79 (24), 7827-7836.
  • Dalié D K D, Deschamps AM, Richard-Forget F. 2010. Lactic acid bacteria –potential for control of mould growth and mycotoxins: a review, Food Control, 21: 370-380.
  • Theron MM, Lues JFR. 2011. Organic acids and food preservation. CRC Press, ABD. pp. 21-95.
  • Chavan RS, Chavan SR. 2011. Sourdough technology-A traditional way for wholesome foods: A review. Food Sci Food Safety,10, 170-183. 5. Mortazavi SA, Sadeghi A. 2011. Investigating the sourdough potential for enhance microbiological shelf life and roasty aroma of traditional Lavash bread, Afr J Biotechnol, 10 (47), 9668-9672.
  • Galle S, Arendt EK. 2014. Exopolysaccharides from sourdough lactic acid bacteria, Crit Rev Food Sci Nutr, 54,891-901.
  • Torrieri E, Pepe O, Ventorino V, Masi P, Cavella S. 2014. Effect of sourdough at different concentrations on quality and shelf life of bread, LWT - Food Sci Technol, 56, 508-516.
  • De Vuyst, L, Van Kerrebroeck S, Harth H, Huys G, Daniel HM, Weckx S. 2014. Microbial ecology of sourdough fermentations: Diverse or uniform?, Food Microbiol, 37,11-29.
  • Vogel RF, Pavlovic M, Ehrmann MA, Wiezer A, Liesegang H, Offschanka S, Voget S, Angelov A, Bocker G, Liebl W 2011. Genomic Analysis Reveals Lactobacillus sanfranciscensis as a stable element in traditional sourdoughs. Microb Cell Fact, 10 (1), 1-11.
  • Poutanen K, Flander L, Katina K. 2009. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol, 26, 693-699.
  • Slavin J. 2003. Why whole grains are protective: biological mechanisms. Proc Nutr Soc, 62, 129-134. 12. Dordevic TM, Marincovic SS, Brankovic SD. 2010. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem, 119, 957-963.
  • Mattıla P, Pihlava J, Hellstro J. 2005. Contents of phenolic acids, Alkyl- and Alkenyl resorcinols and avenanthramides in commercial grain products, J Agric Food Chem, 53, 8290-8295.
  • Banu I, Vasilean I, Aprodu I. 2010. Effect of lactic fermentation on antioxidant capacity of rye sourdough and bread, Food Sci Technol Res, 16, 571-576.
  • Rizzello CG, Coda R, Mazzacane F, Minervini D, Gobbetti M. 2012. Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread. Food Res Int, 46, 304-313
  • Hendek Ertop, M. 2014. Ekşi hamur formül optimizasyonunun ekmeğin aromatik profili, biyoaktif nitelikleri ve raf ömrü üzerine etkileri, Doktora tezi, Erciyes Üniversitesi, Kayseri.
  • Vermeulen N, Czerny M, Gänzle MG, Schieberle P, Vogel RF. 2007. Reduction of (E)-2-nonenal and (E, E)-2,4-decadienal during sourdough fermentation. J Cereal Sci, 45, 78-87.
  • Artan MY, Karim R, Chern BH, Ariffin AA, Man YC, Chin NL. 2010. The influence of different formulation of palm oil /Palm stearin –based shortenings on the quality of white bread. Middle- East J Sci Res, 5,469-476.
  • Yıldız O, Sahin H, Kara M, Aliyazıcıoğlu R, Tarhan Ö, Kolaylı S. 2010. Maillard reaksiyonları ve reaksiyon ürünlerinin gıdalardaki önemi. Akademik Gıda, 8,44-51.
  • Coda R, Rizzello CG, Pinto D, Gobbetti M. 2012. Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal fl ours. Appl Environ Microbiol, 78,1087-1096.
  • Coda R, Rizzello CG, Gobbetti M. 2010. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread of gaminobutyric acid (Gaba). Int J Food Microbiol, 137, 236-245.
  • Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Cagno RD, Silano M, Gobbetti M, Coda R. 2014. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten. Food Microbiol, 37, 59-68.
  • Katina K, Liukkonen KH, Kaukovirta-Norja A, Adlercreutb H, Heinonen SM, Lampi AM, Pihlava JM, Poutanen K, 2007. Fermentation-induced changes in the nutritional value of native or germinated rye. J Cereal Sci, 46,348,355.
  • Verdeal K, Lorenz K. 1977. Alkylresorcinols in wheat, rye, and triticale. Cereal Chem, 54,475-483.
  • Piironen V, Varo P, Koivistoinen P. 1987. Stability of tocopherols and tocotrienols in food preparation procedures. J Food Compos Anal, 1,53-58. 26. Hansen BH, Andersen MF, Nielsen LM, Back- Knudsen KE, Meyer AS, Christensen LP, Hansen A. 2002. Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread baking. Eur Food Res Technol, 214,33-42.
  • Xie CY, Gu ZX, You X, Liu G, Tan Y, Zhang H. 2010. Screening of edible mushrooms for release of ferulic acid from wheat bran by fermentation. Enzyme Microb Technol, 46, 125-128.
  • Dordevic TM, Siler-Marinkovic SS, Dimitrievic- Brankovic SI. 2010. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem, 119, 957-963.
  • Requena T, Monagas M, Pozo-Bayon MA, Martin-Alvarez PJ, Bartolome B, del Campo R, Avila M, Martinez-Ciesta MC, Pelaez C, Morreno- Arribas MV. 2010. Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota. Trends Food Sci Technol, 21, 332-344.
  • Hole AS, Rud I, Grimmer S, Sigl S, Narvhus J, Sahlstrİm S. 2012. ımproved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri. J Agric Food Chem, 60, 6369-6375.
  • Saura-Calixto F. 2011. Dietary fiber as a carrier of dietary antioxidants: an essential physiological function. J Agric Food Chem, 59, 43-49.
  • Katina K, Laitila A, Juvonen R, Liukkonen KH, Kariluoto S, Piironen V, Landberg R, Åman P, Poutanen K. 2007. Bran fermentation as a means to enhance technological properties and bioactivity of rye. Food Microbiol. 24, 175-186.
  • Giet JM, Roiseux O, Blecker C. 2010. Enzymatic process development for the extraction of ferulic from wheat bran. Biotechnol Agron Soc Environ, 14 , p.539.
  • Magala M, Kohajdova Z, Karovicova J. 2015. Degradation of phytic acid during fermentation of cereal substrates. J Cereal Sci, 61,94-96.
  • Sümengen, M. 2011. Laktik asit bakterilerinden fitaz üretimi ve endüstriyel kulanım olanakları. Yüksek lisans tezi, Çukurova Üniversitesi, Adana 36. Ahmad AI, Abdalla AA, Ibrahim KA, El-Tinay AH. 2010. Effect of tradional processing on phosphorus conrtent and some antinutritional factors of pearl millet (Pennisetum glaucum L.). Res J Agric Biol Sci, 6,176-180.
  • Abdel Rahman, I.E. and Osman, M.A. 2011. Effect of sorghum type & traditional fermentation on trypsin inhibitors, phytic acid and tannins of three sorghum varieties during preparation of Kisra. Int J Food, Agric & Environ, 9:163-169.
  • Albarracín M, Gonzalez RJ, Drago SR. 2013. Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar. LWT. Food Sci Technol, 53, 76-80.
  • Gobbetti M , Rizzello CG, Cagno RD, Angelis MD. 2014. How the sourdough may affect the functional features of leavened baked goods. Food Microbiol, 37, 30-40.
  • Ganzle MG. 2014. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol, 37, 2-10.
  • Leenhardt F, Levrat-Verny MA, Chanliaud E, Remesy C. 2005. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity. J Agric Food Chem, 53, 98-102.
  • Lopez H, Krspine V, Guy C, Messager A, De- migne C, Remesy C. 2001. Prolonged fermentati- on of whole wheat sourdough reduces phytate level and increases soluble magnesium. J Agric Food Chem, 49, 2657-2662.
  • Bilgiçli N, Türker S. 2004. Tarhanada sindirilebilir protein ve kül miktarı üzerine maya, malt unu ve fitaz katkılarının etkileri. Selçuk Üniversitesi Ziraat Fakültesi Dergisi, 18 (33), 90-97. 44. Keha, EE, Küfrevioğlu İ. 2014. Biyokimya, Aktif Yayınevi, 10.Baskı, 647 s., İstanbul.
  • Englyst H, Wiggins HS, Cummings JH. 1982. Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst, 107, 307-318.
  • Kahraman K, Köksel H. 2013. Formation of resistant starch from amylotype corn starch and determination of the functional properties. Qual Assur Saf Crop, 5(4),295-302.
  • Rahman S, Bird A, Regina A, Li Z, Ral JP, McMaugh S, Topping D, Morell M. 2007. Resistant starch in cereals: Exploiting genetic engineering and genetic variation. J Cereal Sci, 46, 251-260.
  • Wu, C., Liu,R. Huang,W., Rayas-Duarte,P., Wang, F. Yao, Y., 2012. Effect of sourdough fermentation on the quality of Chinese Northern- style steamed breads. J Cereal Sci, 56,127-133.
  • Novotni D, Curic D, Bituh M, Baric IC, Skevin D, Cukelj N. 2011. Glycemic index and phenolics of partially-baked frozen bread with sourdough. Int J Food Sci Nutr, 62,26-33.
  • Liljeberg H, Björck I. 1998. Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar. Eur J Clin Nutr, 52, 368-371.
  • Hallström E, Sestili F, Lafiandra D, Björck I, Östman E. 2011. A novel wheat variety with ele- vated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects. Food Nutr Res, 55, 7074:1-7074:8.
  • Deckardt K, Khiaosaard R, Grausgruber H, Zebeli Q. 2014. Evaluation of various chemical and thermal feed processing methods for their potential to enhance resistant starch content in barley grain. Starch/Stärke, 66, 558-565.
  • Wolter A. 2013. Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten free breads. PhD Thesis, University College Cork.
  • Osman MA, Gassem M. 2013. Effects of domestic processing on trypsin inhibitor, phytic, acid, tannins and in-vitro Protein Digestibility of three sorghum varieties. J Agric Technol, 9(5), 1187-1198.

THE EFFECT of SOURDOUGH FERMENTATION on BREAD BIOACTIVE COMPOUNDS and THEIR BIOAVAILIBILITY

Year 2016, Volume: 41 Issue: 2, 115 - 122, 01.04.2016

Abstract

The sourdough is a traditional method that has been used in bread making from ancient time andpositively affects the quality and shelf life of bread. It occurs as a result of spontaneous fermentation ofdough through the microorganisms from flour, water and environment; or it is produced by addinglactic acid bacteria (LAB) as starter to the flour/water mixture. In both methods, the formed metabolitesdepending on the sourdough microflora, affects the nutritional, flavour, textural and other physicochemicalcharacteristics of the bread. The alterations on the bioactive attributes and the bioavailability of the breadresult from biochemical reactions and metabolites of the sourdough fermentation. Most of them arenutritionally favorable effects such as; increase in the protein and mineral bioavailability, enrichmentof bioactive compounds content, increase in resistant starch content, the formation of exopolysaccharides,gliadin (toxic to celiac patients) degradation, increase in dietary fiber content, increase in phytase activity,bile acids binding capacity and antioxidant activity due to phenolic compounds

References

  • Ercolini D, Pontonio E, De Filippis F, Minervini F, La Storia A, Gobbetti M, Di Cagnob R. 2013. Microbial ecology dynamics during rye and wheat sourdough preparation, Appl Environ Microbiol, 79 (24), 7827-7836.
  • Dalié D K D, Deschamps AM, Richard-Forget F. 2010. Lactic acid bacteria –potential for control of mould growth and mycotoxins: a review, Food Control, 21: 370-380.
  • Theron MM, Lues JFR. 2011. Organic acids and food preservation. CRC Press, ABD. pp. 21-95.
  • Chavan RS, Chavan SR. 2011. Sourdough technology-A traditional way for wholesome foods: A review. Food Sci Food Safety,10, 170-183. 5. Mortazavi SA, Sadeghi A. 2011. Investigating the sourdough potential for enhance microbiological shelf life and roasty aroma of traditional Lavash bread, Afr J Biotechnol, 10 (47), 9668-9672.
  • Galle S, Arendt EK. 2014. Exopolysaccharides from sourdough lactic acid bacteria, Crit Rev Food Sci Nutr, 54,891-901.
  • Torrieri E, Pepe O, Ventorino V, Masi P, Cavella S. 2014. Effect of sourdough at different concentrations on quality and shelf life of bread, LWT - Food Sci Technol, 56, 508-516.
  • De Vuyst, L, Van Kerrebroeck S, Harth H, Huys G, Daniel HM, Weckx S. 2014. Microbial ecology of sourdough fermentations: Diverse or uniform?, Food Microbiol, 37,11-29.
  • Vogel RF, Pavlovic M, Ehrmann MA, Wiezer A, Liesegang H, Offschanka S, Voget S, Angelov A, Bocker G, Liebl W 2011. Genomic Analysis Reveals Lactobacillus sanfranciscensis as a stable element in traditional sourdoughs. Microb Cell Fact, 10 (1), 1-11.
  • Poutanen K, Flander L, Katina K. 2009. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol, 26, 693-699.
  • Slavin J. 2003. Why whole grains are protective: biological mechanisms. Proc Nutr Soc, 62, 129-134. 12. Dordevic TM, Marincovic SS, Brankovic SD. 2010. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem, 119, 957-963.
  • Mattıla P, Pihlava J, Hellstro J. 2005. Contents of phenolic acids, Alkyl- and Alkenyl resorcinols and avenanthramides in commercial grain products, J Agric Food Chem, 53, 8290-8295.
  • Banu I, Vasilean I, Aprodu I. 2010. Effect of lactic fermentation on antioxidant capacity of rye sourdough and bread, Food Sci Technol Res, 16, 571-576.
  • Rizzello CG, Coda R, Mazzacane F, Minervini D, Gobbetti M. 2012. Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread. Food Res Int, 46, 304-313
  • Hendek Ertop, M. 2014. Ekşi hamur formül optimizasyonunun ekmeğin aromatik profili, biyoaktif nitelikleri ve raf ömrü üzerine etkileri, Doktora tezi, Erciyes Üniversitesi, Kayseri.
  • Vermeulen N, Czerny M, Gänzle MG, Schieberle P, Vogel RF. 2007. Reduction of (E)-2-nonenal and (E, E)-2,4-decadienal during sourdough fermentation. J Cereal Sci, 45, 78-87.
  • Artan MY, Karim R, Chern BH, Ariffin AA, Man YC, Chin NL. 2010. The influence of different formulation of palm oil /Palm stearin –based shortenings on the quality of white bread. Middle- East J Sci Res, 5,469-476.
  • Yıldız O, Sahin H, Kara M, Aliyazıcıoğlu R, Tarhan Ö, Kolaylı S. 2010. Maillard reaksiyonları ve reaksiyon ürünlerinin gıdalardaki önemi. Akademik Gıda, 8,44-51.
  • Coda R, Rizzello CG, Pinto D, Gobbetti M. 2012. Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal fl ours. Appl Environ Microbiol, 78,1087-1096.
  • Coda R, Rizzello CG, Gobbetti M. 2010. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread of gaminobutyric acid (Gaba). Int J Food Microbiol, 137, 236-245.
  • Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Cagno RD, Silano M, Gobbetti M, Coda R. 2014. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten. Food Microbiol, 37, 59-68.
  • Katina K, Liukkonen KH, Kaukovirta-Norja A, Adlercreutb H, Heinonen SM, Lampi AM, Pihlava JM, Poutanen K, 2007. Fermentation-induced changes in the nutritional value of native or germinated rye. J Cereal Sci, 46,348,355.
  • Verdeal K, Lorenz K. 1977. Alkylresorcinols in wheat, rye, and triticale. Cereal Chem, 54,475-483.
  • Piironen V, Varo P, Koivistoinen P. 1987. Stability of tocopherols and tocotrienols in food preparation procedures. J Food Compos Anal, 1,53-58. 26. Hansen BH, Andersen MF, Nielsen LM, Back- Knudsen KE, Meyer AS, Christensen LP, Hansen A. 2002. Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread baking. Eur Food Res Technol, 214,33-42.
  • Xie CY, Gu ZX, You X, Liu G, Tan Y, Zhang H. 2010. Screening of edible mushrooms for release of ferulic acid from wheat bran by fermentation. Enzyme Microb Technol, 46, 125-128.
  • Dordevic TM, Siler-Marinkovic SS, Dimitrievic- Brankovic SI. 2010. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem, 119, 957-963.
  • Requena T, Monagas M, Pozo-Bayon MA, Martin-Alvarez PJ, Bartolome B, del Campo R, Avila M, Martinez-Ciesta MC, Pelaez C, Morreno- Arribas MV. 2010. Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota. Trends Food Sci Technol, 21, 332-344.
  • Hole AS, Rud I, Grimmer S, Sigl S, Narvhus J, Sahlstrİm S. 2012. ımproved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri. J Agric Food Chem, 60, 6369-6375.
  • Saura-Calixto F. 2011. Dietary fiber as a carrier of dietary antioxidants: an essential physiological function. J Agric Food Chem, 59, 43-49.
  • Katina K, Laitila A, Juvonen R, Liukkonen KH, Kariluoto S, Piironen V, Landberg R, Åman P, Poutanen K. 2007. Bran fermentation as a means to enhance technological properties and bioactivity of rye. Food Microbiol. 24, 175-186.
  • Giet JM, Roiseux O, Blecker C. 2010. Enzymatic process development for the extraction of ferulic from wheat bran. Biotechnol Agron Soc Environ, 14 , p.539.
  • Magala M, Kohajdova Z, Karovicova J. 2015. Degradation of phytic acid during fermentation of cereal substrates. J Cereal Sci, 61,94-96.
  • Sümengen, M. 2011. Laktik asit bakterilerinden fitaz üretimi ve endüstriyel kulanım olanakları. Yüksek lisans tezi, Çukurova Üniversitesi, Adana 36. Ahmad AI, Abdalla AA, Ibrahim KA, El-Tinay AH. 2010. Effect of tradional processing on phosphorus conrtent and some antinutritional factors of pearl millet (Pennisetum glaucum L.). Res J Agric Biol Sci, 6,176-180.
  • Abdel Rahman, I.E. and Osman, M.A. 2011. Effect of sorghum type & traditional fermentation on trypsin inhibitors, phytic acid and tannins of three sorghum varieties during preparation of Kisra. Int J Food, Agric & Environ, 9:163-169.
  • Albarracín M, Gonzalez RJ, Drago SR. 2013. Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar. LWT. Food Sci Technol, 53, 76-80.
  • Gobbetti M , Rizzello CG, Cagno RD, Angelis MD. 2014. How the sourdough may affect the functional features of leavened baked goods. Food Microbiol, 37, 30-40.
  • Ganzle MG. 2014. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol, 37, 2-10.
  • Leenhardt F, Levrat-Verny MA, Chanliaud E, Remesy C. 2005. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity. J Agric Food Chem, 53, 98-102.
  • Lopez H, Krspine V, Guy C, Messager A, De- migne C, Remesy C. 2001. Prolonged fermentati- on of whole wheat sourdough reduces phytate level and increases soluble magnesium. J Agric Food Chem, 49, 2657-2662.
  • Bilgiçli N, Türker S. 2004. Tarhanada sindirilebilir protein ve kül miktarı üzerine maya, malt unu ve fitaz katkılarının etkileri. Selçuk Üniversitesi Ziraat Fakültesi Dergisi, 18 (33), 90-97. 44. Keha, EE, Küfrevioğlu İ. 2014. Biyokimya, Aktif Yayınevi, 10.Baskı, 647 s., İstanbul.
  • Englyst H, Wiggins HS, Cummings JH. 1982. Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst, 107, 307-318.
  • Kahraman K, Köksel H. 2013. Formation of resistant starch from amylotype corn starch and determination of the functional properties. Qual Assur Saf Crop, 5(4),295-302.
  • Rahman S, Bird A, Regina A, Li Z, Ral JP, McMaugh S, Topping D, Morell M. 2007. Resistant starch in cereals: Exploiting genetic engineering and genetic variation. J Cereal Sci, 46, 251-260.
  • Wu, C., Liu,R. Huang,W., Rayas-Duarte,P., Wang, F. Yao, Y., 2012. Effect of sourdough fermentation on the quality of Chinese Northern- style steamed breads. J Cereal Sci, 56,127-133.
  • Novotni D, Curic D, Bituh M, Baric IC, Skevin D, Cukelj N. 2011. Glycemic index and phenolics of partially-baked frozen bread with sourdough. Int J Food Sci Nutr, 62,26-33.
  • Liljeberg H, Björck I. 1998. Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar. Eur J Clin Nutr, 52, 368-371.
  • Hallström E, Sestili F, Lafiandra D, Björck I, Östman E. 2011. A novel wheat variety with ele- vated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects. Food Nutr Res, 55, 7074:1-7074:8.
  • Deckardt K, Khiaosaard R, Grausgruber H, Zebeli Q. 2014. Evaluation of various chemical and thermal feed processing methods for their potential to enhance resistant starch content in barley grain. Starch/Stärke, 66, 558-565.
  • Wolter A. 2013. Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten free breads. PhD Thesis, University College Cork.
  • Osman MA, Gassem M. 2013. Effects of domestic processing on trypsin inhibitor, phytic, acid, tannins and in-vitro Protein Digestibility of three sorghum varieties. J Agric Technol, 9(5), 1187-1198.
There are 49 citations in total.

Details

Other ID JA35NC52BK
Journal Section Research Article
Authors

Müge Hendek Ertop This is me

Mehmet Hayta This is me

Publication Date April 1, 2016
Published in Issue Year 2016 Volume: 41 Issue: 2

Cite

APA Ertop, M. H., & Hayta, M. (2016). EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ. Gıda, 41(2), 115-122.
AMA Ertop MH, Hayta M. EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ. The Journal of Food. April 2016;41(2):115-122.
Chicago Ertop, Müge Hendek, and Mehmet Hayta. “EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ”. Gıda 41, no. 2 (April 2016): 115-22.
EndNote Ertop MH, Hayta M (April 1, 2016) EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ. Gıda 41 2 115–122.
IEEE M. H. Ertop and M. Hayta, “EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ”, The Journal of Food, vol. 41, no. 2, pp. 115–122, 2016.
ISNAD Ertop, Müge Hendek - Hayta, Mehmet. “EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ”. Gıda 41/2 (April 2016), 115-122.
JAMA Ertop MH, Hayta M. EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ. The Journal of Food. 2016;41:115–122.
MLA Ertop, Müge Hendek and Mehmet Hayta. “EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ”. Gıda, vol. 41, no. 2, 2016, pp. 115-22.
Vancouver Ertop MH, Hayta M. EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ. The Journal of Food. 2016;41(2):115-22.

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