Investigation of the Effect of Kefir Culture Use on Some Microbiological and Sensory Properties in Gluten-Free Bread Production

Year 2024, Volume: 3 Issue: 2, 163 - 170, 31.12.2024

Ayşe Hümeyra İslamoğlu , İrem Korkmaz , Hicran Başar , Hümeyra Yavuz

https://doi.org/10.58625/jfng-2669

Abstract

This study was carried out to examine the effect of using kefir culture as baker’s yeast on some sensory quality parameters of gluten-free bread and to offer a more consumable gluten-free bread option to individuals with celiac disease and gluten intolerance. Lactococcus sp., Total Bacteria Count and mold-yeast enumaration were made in gluten-free bread dough containing kefir culture (study bread) and control bread. The pH value of the study bread was measured with a pH meter. Sensory analyzes were performed on the study and control breads by 11 nutritionist panelists. The results were evaluated with the SPSS 23.0 program. As a result of the sensory analysis, the study bread scored significantly higher than the control bread in terms of volume, shape symmetry, texture, mouthfeel, odor, aroma, taste, general control and preferability (p<0.001). The Lactococcus sp. count was 3.3 log cfu/g, the total bacteria count was 4.25 log cfu/g, and the mold-yeast count was 4.37 log cfu/g in the study bread. In addition, the pH value was determined as 4.62. The use of kefir culture has made significant contributions to the sensory properties of gluten-free bread and has turned gluten-free bread into a more consumable and preferable form.

Keywords

kefir culture, gluten, gluten-free bread, Celiac Disease

Glutensiz Ekmek Üretiminde Kefir Kültürü Kullanımının Bazı Mikrobiyolojik ve Duyusal Özelliklere Etkisinin İncelenmesi

Abstract

Bu çalışma, pişirme mayası olarak kefir kültürü kullanımının glutensiz ekmeğin bazı duyusal kalite parametrelerine etkisini incelemek ve çölyak hastaları ile gluten intoleransı bulunan bireylere daha tüketilebilir formda glutensiz ekmek seçeneği sunmak amacıyla yürütülmüştür. Kefir kültürü içeren glutensiz ekmek (çalışma ekmeği) hamurunda ve kontrol ekmeğinde Lactococcus sp., Toplam Aerobik Bakteri ve küf-maya tayini yapılmıştır. Çalışma ekmeğinin pH metre ile pH değeri belirlenmiştir. Çalışma ve kontrol ekmeklerine 11 kişiden oluşan panelistler tarafından duyusal analizler yapılmıştır. Sonuçlar SPSS 23.0 programı ile değerlendirilmiştir. Yapılan duyusal analizler sonucu çalışma ekmeği hacim, şekil simetrisi, tekstür, ağızda hissedilen yumuşaklık, koku, tat, aroma, satın alınabilirlik ve genel kontrol açısından kontrol ekmeğinden anlamlı derecede daha yüksek puan almıştır (p<0,001). Çalışma ekmeğinde laktokok sayısı 3,3 log kob/g, genel bakteri sayısı 4,25 log kob/g, küf-maya sayısı ise 4,37 log kob/g olarak bulunmuştur. Ayrıca pH değeri 4,62 olarak saptanmıştır. Kefir mayası kullanımı glutensiz ekmeğin duyusal özelliklerine önemli katkılar sağlayarak glutensiz ekmeği daha tüketilebilir ve tercih edilebilir bir forma dönüştürmüştür.

Keywords

kefir kültürü, gluten, glutensiz ekmek, Çölyak Hastalığı

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