SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW

Bihter Yıldız; Tuğçe Ceyhan; Avni Çakıcı

SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW

Abstract

Sourdough yeast is used as a starter culture in preparation of dough and bread and is basically a flour mixture with metabolically active yeast and lactic acid bacteria (LAB). Sour yeasts are grouped under three groups worldwide depending on production technologies such as; Traditionally produced sour yeast (Type I), Industrially produced semi-fluid sour yeast (Type II) and Industrially produced dried sour yeast (Type III). Each species of sour yeast has its own unique LAB microflora. During sour yeast fermentation, as a result of microorganism activities, the acetic acid, lactic acid and ethyl alcohol bread in which heterofermentative LAB create a unique aroma. In addition, added sour yeast to the bread dough supports less elastic and smoother dough formation and delays the stale of the bread. The microflora of the sourdough may also change due to the process parameters such as temperature, pH as well as starter culture (grain, yoghurt, kefir, fruit and vegetable). In this study, research has been conducted on sourdough bread, which is known as the oldest biotechnological method but has become more popular and consumed with the awareness of cons umers in recent years.

Keywords

References

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Bihter Yıldız This is me
Türkiye

Tuğçe Ceyhan This is me
Türkiye

Avni Çakıcı ^* This is me
Türkiye

Publication Date

October 1, 2019

Submission Date

July 21, 2019

Acceptance Date

August 24, 2019

Published in Issue

Year 2019 Volume: 5 Number: 2

IZ

https://izlik.org/JA85XA76HZ

Cite

RIS / Bibtex

APA

Yıldız, B., Ceyhan, T., & Çakıcı, A. (2019). SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW. International Journal of Food Engineering Research, 5(2), 33-46. https://izlik.org/JA85XA76HZ

AMA

1.Yıldız B, Ceyhan T, Çakıcı A. SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW. IJFER. 2019;5(2):33-46. https://izlik.org/JA85XA76HZ

Chicago

Yıldız, Bihter, Tuğçe Ceyhan, and Avni Çakıcı. 2019. “SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW”. International Journal of Food Engineering Research 5 (2): 33-46. https://izlik.org/JA85XA76HZ.

EndNote

Yıldız B, Ceyhan T, Çakıcı A (October 1, 2019) SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW. International Journal of Food Engineering Research 5 2 33–46.

IEEE

[1]B. Yıldız, T. Ceyhan, and A. Çakıcı, “SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW”, IJFER, vol. 5, no. 2, pp. 33–46, Oct. 2019, [Online]. Available: https://izlik.org/JA85XA76HZ

ISNAD

Yıldız, Bihter - Ceyhan, Tuğçe - Çakıcı, Avni. “SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW”. International Journal of Food Engineering Research 5/2 (October 1, 2019): 33-46. https://izlik.org/JA85XA76HZ.

JAMA

1.Yıldız B, Ceyhan T, Çakıcı A. SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW. IJFER. 2019;5:33–46.

MLA

Yıldız, Bihter, et al. “SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW”. International Journal of Food Engineering Research, vol. 5, no. 2, Oct. 2019, pp. 33-46, https://izlik.org/JA85XA76HZ.

Vancouver

1.Bihter Yıldız, Tuğçe Ceyhan, Avni Çakıcı. SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW. IJFER [Internet]. 2019 Oct. 1;5(2):33-46. Available from: https://izlik.org/JA85XA76HZ