Evaluating the Effects of Sourdough, Bakery Yeast and Sodium Bicarbonate on Texture, Volatile Compounds and Staling of Barbari Bread

Year 2015, Volume: 43 Issue: 4, 283 - 293, 01.11.2015

Mahboube Zolfaghari Seyed Mahdi Seyedain Ardebili Gholam Hassan Asadi Kambiz Larijani

Abstract

There are various methods to process dough for bread production. In this study, sourdough, bakery yeast, sodium bicarbonate and a combination of bakery yeast and sodium bicarbonate were used to produce dough of Barbari bread. The structure of the texture of bread, bread staling and volatile compounds of bread samples were analyzed. The results showed that the texture of treated bread samples with a combination of bakery yeast and sodium bicarbonate had less hardness and were stale later. Generally, 33 volatile compounds were observed in this type of bread. Most of these compounds were aldehyde, alcohol, and ketones compounds.

Keywords

Bread, sourdough, bakery yeast, volatile compounds

Barbari Ekmeğinin Bayatlama ve Uçucu Bileşik Özelliklerine Maya, Fırıncılık Mayası ve Sodyum Bikarbonat Etkisinin Değerlendirilmesi

Abstract

E kmek üretimi için hamur hazırlamanın çeşitli teknikleri vardır. Bu çalışmada Barbari ekmeğinin hamurunu üretmek için maya, fırın mayası, sodyum bikarbonat ve fırın mayasıyla sodyum bikarbonatın bir birleşimi kullanılmıştır. Ekmeğin dokusu, bayat ekmek ve ekmekteki uçucu bileşiklerin yapısı analiz edilmiştir. Sonuçlar, ekmek örneğinin yapısının fırın mayası ve sodyum bikarbonat birleşimiyle daha az sert olduğu ve daha geç bayatladığını göstermektedir. Genel olarak, bu ekmek tipinde 33 farklı uçucu bileşik olduğu görülmüştür. Bu bileşiklerin çoğu aldehit, alkol ve keton bileşikleridir

Keywords

Ekmek, hamur, fırın mayası, uçucu bileşikler

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