Ekmek üretiminde ekşi maya üzerine taze meyvelerin kullanımının etkisi

Year 2021, Volume: 10 Issue: 1, 150 - 159, 15.01.2021

Bihter Yıldız , Avni Çakıcı , Dilek Yaprak Uslu Hasan Uslu

https://doi.org/10.28948/ngumuh.756207

Cited By: 4

Abstract

Bu çalışmada, eski zamanlardan beri bilinen ancak son yıllarda dünya da ve özellikle ülkemizde tüketicilerin bilinçlenmesi ile birlikte daha çok bilinir ve tüketilir hale gelen ekşi mayalı ekmekler hakkında araştırmalar yapılmıştır. Gün geçtikçe artan doğal ve sağlıklı gıdaya olan tüketici taleplerini karşılayan ekşi maya ekmeği üretimi için çeşitli meyveler kullanılarak ekşi mayaların geliştirilmesi üzerine çalışmalar yürütülmüştür. Bu çalışma aynı yöntemlerle ancak farklı tercih kaynakları kullanılarak ekşitilmiş hamurlardan üretilen ekmekleri belirlenen özellikler yönünden karşılaştırmak amacıyla gerçekleştirilmiştir. Bu amaçla çalışmada tercih kaynağı olarak farklı familyalarda yer alan elma (Rosaceae) ve incir (Moraceae) meyveleri tercih edilmiştir. Ekşi maya hazırlık aşamasında geleneksel yöntemlerden türetilmiş dört aşamalı bir yol izlenmiş ve ekşi mayaların özelliklerinin belirlenmesinde pH, toplam titrasyon asitliği, laktik asit bakteri sayımı, küf ve maya sayımı analizleri gerçekleştirilmiştir. Elde edilen elma ve incir olmak üzere iki ayrı ekşi hamur farklı konsantrasyonlarda tam buğday unlu ekmek hamurlarına ilave edilmiştir. Türk Gıda Kodeksi Ekmek ve Ekmek çeşitleri Tebliğine uygun olarak üretilen Tam buğday unlu ekşi mayalı ekmeklerin özelliklerinin belirlenmesinde ise ağırlık, pişme kaybı, spesifik hacim, kalite indeksi (en-boy-yükseklik), pH tayini, toplam titre edilebilir asitlik (%10.37 – 11.40) , nem tayini (%35.50 – 35.53), su aktivitesi (aw) (0.944 – 0.941), ekmek içi ve kabuk renk analizi, tekstürel analizler ve duyusal analizler gerçekleştirilmiştir. Yapılan çalışma sonucunda ekşi maya ilavesinin hem duyusal hemde deneysel testler sonucunda ekmeğin tat ve aromasını geliştirdiği, ürünün kabuk ve iç rengi üzerinde etkili olduğu, nem kaybını azaltarak raf ömrü süresini uzattığı sonucuna varılabilmektedir.

Keywords

Ekşi maya, Ekmek, Meyve, Tam buğday unu, Hamur reolojisi

The effect of the use of fresh fruits on sourdough in bread production

Abstract

In this study, research has been conducted on sourdough breads that have been known since ancient times but have become more known and consumed in recent years with the awareness of consumers in the world and especially in our country. Studies have been carried out on the development of sourdough using various fruits for production of sourdough bread, which meets consumer demands for natural and healthy food, which is increasing day by day. This study was carried out in order to compare breads produced from sourdough with the same methods but using different preference sources in terms of specified properties. For this purpose, apple (Rosaceae) and fig (Moraceae) fruits in different families were preferred as the preferred source in this study. During the preparation phase of sourdough, a four-stage path derived from traditional methods was followed and pH, total titration acidity, lactic acid bacteria count, mold and yeast count analysis were performed to determine the properties of sourdough. Two different sourdough, apple and fig obtained, were added to whole flour bread doughs in different concentrations. In determining the properties of whole wheat flour sourdough breads produced in accordance with the Turkish Food Codex Bread and Bread Types Communique, weight, loss of baking, specific volume, quality index, pH, total titration acidity (10.37 – 11.40), humidity determination (%35.50 – 35.53), water activity (0.944 – 0.941), crumb and crust color analysis, texture analysis and sensory analysis were performed. As a result of the study, it can be concluded from both sensory and experimental tests that the addition of sourdough improves the taste and aroma of bread, has effect on the crust and inner color of the product, and increases the shelf lifetime by reducing moisture loss.

Keywords

Sourdough, Bread, Fruits, Whole wheat flour, Dough rheology

References

• TGK Türk Gıda Kodeksi Ekmek ve Ekmek Çeşitleri Tebliği. Resmi Gazete, 04.01.201228163, Tebliğ No:2012/2, Ankara, 2012.
• J. K. Chaven, and S. S. Kadam, Nutritional improvement of cereals by fermentation. CRC Critical Reviews in Food Science and Technology, 28(5), 349, 1989. https://doi. org/10.1080/10408398909527507.
• N. Aktaş, ve Y. Özdoğan, Gıda ve beslenme okuryazarlığı. Harran Tarım ve Gıda Bilimleri Dergisi, 20(2),146-153,2016. https://doi.org/10.29050/ harranziraat.259105.
• M. Mariotti, C. Garofalo, L. Aquilanti, A. Osimani, L. Fongaro, S. Tavoletti and F. Clementi, Barley flour exploitation in sourdough bread-making. A technological, nutritional and sensory evaluation. LWT-Food Science and Technology, 59(2), 973-980, 2014. https://doi.org/10.1016/j.lwt.2014.06.052.
• C. Collar Esteve, C. Benedito de Barber, M. A. Martinez-Anaya, Microbial sourdoughs influence acidification properties and breadmaking potential of wheat dough. Journal of Food Science, 59, 629–633, 1994. https://doi.org/ 10.1111/j.1365-2621.1994. tb05579.x
• Y. Y. Linko, P. Javanainen, S. Linko, Biotechnology of bread baking. Trends in Food Science and Technology, 8, 339–344, 1997. https://doi.org/10.1016/ S0924-2244(97)01066-2.
• S. Plessas, M. Trantallidi, A. Bekatorou, M. Kanellaki, P. Nigam and A. A. Koutinas, Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making. Food Chemistry, 105(1), 187-194, 2007. https://doi.org/10.1016/j.foodchem.2007.03.065.
• T. Tamerler, Ekşi maya ile buğday ekmeğinin hazırlanması ve ekşi maya mikroorganizmaları. Ege Üniversitesi Mühendislik Fakültesi Dergisi, Seri B. 4; 145-154, 1986.
• R. F. Vogel, M. Pavlovic, M. A. Ehrmann, A. Wiezer, H. Liesegang, S. Offschanka, S. Voget, A. Angelov, G. Bocker and W. Liebl, Genomic analysis reveals Lactobacillus sanfranciscensis as a stable element in traditional sourdoughs. Microb Cell Fact, 10 (1), 1-11, 2011. https://doi.org/10.1186/1475-2859-10-S1-S6.
• L. Flander, T. Suortti, K. Katina and K. Poutanen, Effects of wheat sourdough process on the quality of mixed oat-wheat bread. LWT-Food Science and Technology, 44, 656-664, 2011. https://doi.org/ 10.1016/j.lwt.2010.11.007.
• K. Katina, E. Arendt, K.H. Liukkonen, K. Autio, L. Flander, and K. Poutanen, Potential of sourdough for healthier cereal products. Trends in Food Science & Technology, 16(1-3), 104-112, 2005. https://doi.org/ 10.1016/j.tifs.2004.03.008
• S. Plessas, A. Alexopoulos, I. Mantzourani, A. Koutinas, C. Voidarou, E. Stavropoulou and E. Bezirtzoglou, Application of novel starter cultures for sourdough bread production. Anaerobe, 17(6), 486-489, 2011. https://doi.org/10.1016/j.anaerobe.2011.03.022.
• G. G. Hou, Y. Hsu, Comparing fermentation gas production between wheat and apple sourdough starters using the Risograph. Food Bioscience, 3, 75-81, 2013. https://doi.org/10.1016/j.fbio.2013.04.007
• H. J. Cheng, Japan's famous bakeries: processing techniques of natural sourdough breads. Taiwan: Taiwan Tohan Publishing Co., Ltd. In Chinese, 2002.
• AOAC (Official Methods of Analysis), 13th ed., Official method 981.12. pH of acidified foods International Washington D.C, 1998.
• AACC International,. Method 02-31, Approved methods of the AACC, 10th ed., St. Paul, MN: American Association of cereal chemists, 2000a.
• K. Katina, R. L. Heiniö, K. Autio, K. Poutanen, Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT-Food Science and Technology, 39(10), 1189-1202, 2006. https://doi.org/10.1016/j.lwt.2005.08.001.
• FDA BAM Chapter 18, Division Microbiology Center for Food Safety and Applied Nutrition. US. Food and Drug Administration. Bacteriological Analytical Manuel Online,2018.
• ISO 15214, Microbiology of Food and Animal Feding Stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria. Colony-count technique at degrees C.1998.
• G.M. Turkut, H. Cakmak, S. Kumcuoglu, and S. Tavman, Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69, 174–181, 2016. https://doi.org/10.1016/ j.jcs.2016.03.005
• A. Elgün, Z. Ertugay, M, Certel, and H. G. Kotancılar ,Tahıl ve ürünlerinde analitik kalite kontrolü ve laboratuar uygulama kılavuzu, Atatürk Üniversitesi Yayınları, 867, Ziraat Fakültesi Yayın 335, 2002.
• A. Wolter, A.S. Hager, E. Zannini, M. Czerny, E. K. Arendt, Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads. European Food Research and Technology, 239(1), 1-12, 2014a. https://doi.org/10.1007/s00217-014-2184-1.
• A. Corsetti, M. Gobbetti, B. De Marco, F. Balestrieri, F. Paoletti, L. Russi, and J. Rossi, Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. Journal of Agricultural and Food Chemistry, 48(7), 30443051, 2000. https://doi.org/ 10.1021/jf990853e.
• S. Valmorri, R. Tofalo, L. Settanni, A. Corsetti, and G. Suzzi, Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy). Antonie van Leeuwenhoek, 97(2), 119–129, 2009. https://doi.org/10.1007/s10482-009-9392-x.
• E. K. Arendt, L. A. Ryan, F. Dal Bello, Impact of sourdough on the texture of bread. Food microbiology, 24(2), 165-174, 2007. https://doi.org/10.1016/j.fm. 2006.07.011.
• A. Wolter, A. S. Hager, E. Zannini, and E. K. Arendt, Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads. Food and Function, 5(3), 564-572, 2014b. https://doi.org/10.1039/c3fo60505a.
• N. M. M. Alencar, C. J. Steel, I. D., Alvim, E. C. de Morais and H. M. A. Bolini, Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. LWT-Food Science and Technology, 62(2), 1011-1018, 2015. https://doi.org/ 10.1016/j.lwt.2015.02.029.
• M. K. Demir, A. Elgün, ve N. Bilgiçili, Sıvı ferment yöntemi ile ekmek üretiminde kullanılan maya (saccharomyces cerevisae) performansına katkı maddeleri ve ortam şartlarının etkisi. Gıda, 31 (6), 303-310, 2006.
• R. Ercan, ve H. Özkaya, Ekmeğin bayatlaması. Ankara üniversitesi Ziraat Fakültesi Gıda Bilimi ve Teknolojisi A.B.D., 1985.
• M. C. Belz, R. Mairinger, E. Zannini, L. A. Ryan, K. D. Cashman, and E. K. Arendt, The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread. Applied microbiology and biotechnology, 96(2), 493-501, 2012. https://doi.org/ 10.1007/s00253-012-4052-x.
• C. Cevoli, A. Gianotti, R. Troncoso, and A. Fabbri, Quality evaluation by physical tests of traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes, European Food Research and Technology, 1-9, 2015. https://doi.org/10.1007/s00217-015-2429-7.
• B. Poitrenaud, Baker’s Yeast. In: Handbook of food and baverage fermentation technology. Hui, Y.H., Goddik, L.M., Hansen, A.S., Josephsen, J. Nip, W. Stanfield, P.S. and Toldra, F. (eds) 39; 800-831. New York, 2004.
• R. Różyło, S. Rudy, A. Krzykowski, D. Dziki, D. U. Gawlik‐Dziki, K. Różyło and S. Skonecki, Effect of adding fresh and freeze‐dried buckwheat sourdough on gluten‐free bread quality. International Journal of Food ScienceandTechnology, 50(2), 313-322, 2015. https://doi.org/10.1111/ijfs.12622.
• J. M. Sanz-Penella, J. A. Tamayo-Ramos, M. Haros, Application of Bifidobacteria as starter culture in whole wheat sourdough breadmaking. Food and Bioprocess Technology, 5(6), 2370–2380, 2011. https://doi.org/ 10.1007/s11947-011-0547-1