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Vakum Fermantasyon Uygulamasının Glutensiz Ekmeğin Kalite Kriterleri Üzerine Etkisinin İncelenmesi

Year 2020, , 368 - 374, 26.08.2020
https://doi.org/10.19113/sdufenbed.667912

Abstract

Bu çalışmada vakum (düşük basınçta) fermantasyonun glutensiz ekmeğin kalite kriterleri üzerine etkisi değerlendirilmiştir. Vakum fermantasyon parametrelerinin (vakum basıncı ve fermantasyon süresi) optimizasyonu için tam faktöriyel deney tasarımı tabanlı istenirlik fonksiyonu yaklaşımı kullanılmıştır. Faktörler üzerine etki eden yanıtlar hamurun reolojik özellikleri (konsistens, sıkılık, viskozite indeksi, kohesiflik) olarak belirlenmiştir. Optimizasyon işlemi ile optimum vakum basıncı ve fermantasyon süresi 30 kPa ve 40 dk olarak belirlenmiştir. Konvansiyonel yöntemle ve düşük basınçta fermente edilen glutensiz ekmek örneklerinin toplam su kaybı, renk ve tekstür özellikleri karşılaştırılmıştır. Her iki yöntemle üretilen glutensiz ekmek örneklerinin kalite özellikleri arasındaki farkın istatistiksel olarak önemli olmadığı (P >0,05) gözlemlenmiştir. Bu çalışma glutensiz ekmek üretiminde vakum fermantasyon uygulanmasının önemli bir potansiyele sahip olduğunu görülmüştür.

References

  • [1] Gally, T., Rouaud, O., Jury, V., Havet, M., Ogé, A., Le-Bail, A. 2017. Proofing of bread dough assisted by ohmic heating. Innovative Food Science & Emerging Technologies, 39, 55-62.
  • [2] Struyf, N., Van der Maelen, E., Hemdane, S., Verspreet, J., Verstrepen, K. J., Courtin, C. M. 2017. Bread dough and baker's yeast: An uplifting synergy. Comprehensive Reviews in Food Science and Food Safety, 16(5), 850-867.
  • [3] Martínez, M. M., Gómez, M. 2017. Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking. Journal of Food Engineering, 197, 78-86.
  • [4] Luo, D., Wu, R., Zhang, J., Zhang, K., Xu, B., Li, P.,Li, X. 2018. Effects of ultrasound assisted dough fermentation on the quality of steamed bread. Journal of Cereal Science, 83, 147-152.
  • [5] Panagiotou, S., Kontogianni, M. D. 2017. The economic burden of gluten‐free products and gluten‐free diet: a cost estimation analysis in Greece. Journal Of Human Nutrition And Dietetics, 30(6), 746-752.
  • [6] Ozmutlu, O., Sumnu, G., Sahin, S. 2001. Assessment of proofing of bread dough in the microwave oven. European Food Research and Technology, 212(4), 487-490.
  • [7] Mariscal, M., Bouchon, P. 2008. Comparison between atmospheric and vacuum frying of apple slices. Food Chemistry, 107(4), 1561-1569.
  • [8] Belkova, B., Hradecky, J., Hurkova, K., Forstova, V., Vaclavik, L., Hajslova, J. 2018. Impact of vacuum frying on quality of potato crisps and frying oil. Food Chemistry, 241, 51-59.
  • [9] Novotni, D., Špoljarić, I. V., Drakula, S., Čukelj, N., Voučko, B., Ščetar, M., Ćurić, D. 2017. Influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread. Food Technology and Biotechnology, 55(4), 464.
  • [10] Ozturk, H. M., Ozturk, H. K., Koçar, G. 2017. Microbial analysis of meatballs cooled with vacuum and conventional cooling. Journal of Food Science and Technology, 54(9), 2825-2832.
  • [11] da Silva, F. L., de Lima, J. P., Melo, L. S., da Silva, Y. S., Gouveia, S. T., Lopes, G. S., Matos, W. O. 2017. Comparison between boiling and vacuum cooking (sous-vide) in the bioaccessibility of minerals in bovine liver samples. Food Research International, 100, 566-571.
  • [12] Tuta Şimşek, S. 2020. Evaluation of Partial-Vacuum Baking for Gluten-Free Bread: Effects on Quality Attributes and Storage Properties. Journal of Cereal Science, 91, 1-7.
  • [13] Palazoğlu, T. K., Coşkun, Y., Tuta, S., Mogol, B. A., Gökmen, V. 2015. Effect of vacuum-combined baking of cookies on acrylamide content, texture and color. European Food Research and Technology, 240(1), 243-249.
  • [14] Şimşek, S. T. 2019. Vacuum-combined baking to enhance quality properties of gluten-free cake: Multi-response optimization study. LWT, 116, 1-7.
  • [15] Wang, J., Law, C. L., Nema, P. K., Zhao, J. H., Liu, Z. L., Deng, L. Z., Xiao, H. W. 2018. Pulsed vacuum drying enhances drying kinetics and quality of lemon slices. Journal of Food Engineering, 224, 129-138.
  • [16] Gao, J., Tay, S. L., Koh, A. H. S., Zhou, W. 2017. Dough and bread made from high-and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality. Journal of Cereal Science, 77, 275-283.
  • [17] Korus, J., Witczak, M., Ziobro, R., Juszczak, L. 2009. The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocolloids, 23(3), 988-995.
  • [18] Ronda, F., Pérez-Quirce, S.,Villanueva, M. 2017. Rheological properties of gluten-free bread doughs: relationship with bread quality. ss 297-334 Ahmed, J. ed. 2016. In Advances in food rheology and its applications, Woodhead Publishing, United Kingdom, 528s.
  • [19] Lazaridou, A., Biliaderis, C. G. Gluten-Free Doughs:Rheological Properties, Testing :Procedures, Methods and Potential Problem. ss 71Gallagher, E. Ed. 2009. Gluten-free food science and technology. John Wiley & Sons, United Kingdom, s. 246.
  • [20] Jha, P. K., Chevallier, S., Cheio, J., Rawson, A., Le-Bail, A. 2017. Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread. Journal of Food Engineering, 194, 15-23.
  • [21] Martínez, M. M., Díaz, Á., Gómez, M. 2014. Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making. Journal of Food Engineering, 142, 49-56.
  • [22] Vouris, D. G., Lazaridou, A., Mandala, I. G., Biliaderis, C. G. 2018. Wheat bread quality attributes using jet milling flour fractions. LWT, 92, 540-547.

Investigation of Vacuum Fermentation on Quality Criteria of Gluten-Free Bread

Year 2020, , 368 - 374, 26.08.2020
https://doi.org/10.19113/sdufenbed.667912

Abstract

In this study, effect of vacuum (low-pressure) fermentation on quality attributes of gluten-free bread was evaluated. A full-factorial experimental design based desirability function approach was used in order to determine optimum vacuum fermentation parameters (vacuum pressure and fermentation time). Responses were identified as rheological properties (consistency, firmness, index of viscosity and cohesiveness) of gluten-free dough. As a result of optimization 30 kPa and 40 min were determined as optimum vacuum pressure and fermentation time, respectively. Total water loss, color and texture properties of gluten-free bread samples fermented by conventional method and optimum vacuum conditions were compared and statistically insignificant differences (P >0,05) were found between two groups. This study showed that vacuum fermentation has an important potential in gluten-free bread production.

References

  • [1] Gally, T., Rouaud, O., Jury, V., Havet, M., Ogé, A., Le-Bail, A. 2017. Proofing of bread dough assisted by ohmic heating. Innovative Food Science & Emerging Technologies, 39, 55-62.
  • [2] Struyf, N., Van der Maelen, E., Hemdane, S., Verspreet, J., Verstrepen, K. J., Courtin, C. M. 2017. Bread dough and baker's yeast: An uplifting synergy. Comprehensive Reviews in Food Science and Food Safety, 16(5), 850-867.
  • [3] Martínez, M. M., Gómez, M. 2017. Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking. Journal of Food Engineering, 197, 78-86.
  • [4] Luo, D., Wu, R., Zhang, J., Zhang, K., Xu, B., Li, P.,Li, X. 2018. Effects of ultrasound assisted dough fermentation on the quality of steamed bread. Journal of Cereal Science, 83, 147-152.
  • [5] Panagiotou, S., Kontogianni, M. D. 2017. The economic burden of gluten‐free products and gluten‐free diet: a cost estimation analysis in Greece. Journal Of Human Nutrition And Dietetics, 30(6), 746-752.
  • [6] Ozmutlu, O., Sumnu, G., Sahin, S. 2001. Assessment of proofing of bread dough in the microwave oven. European Food Research and Technology, 212(4), 487-490.
  • [7] Mariscal, M., Bouchon, P. 2008. Comparison between atmospheric and vacuum frying of apple slices. Food Chemistry, 107(4), 1561-1569.
  • [8] Belkova, B., Hradecky, J., Hurkova, K., Forstova, V., Vaclavik, L., Hajslova, J. 2018. Impact of vacuum frying on quality of potato crisps and frying oil. Food Chemistry, 241, 51-59.
  • [9] Novotni, D., Špoljarić, I. V., Drakula, S., Čukelj, N., Voučko, B., Ščetar, M., Ćurić, D. 2017. Influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread. Food Technology and Biotechnology, 55(4), 464.
  • [10] Ozturk, H. M., Ozturk, H. K., Koçar, G. 2017. Microbial analysis of meatballs cooled with vacuum and conventional cooling. Journal of Food Science and Technology, 54(9), 2825-2832.
  • [11] da Silva, F. L., de Lima, J. P., Melo, L. S., da Silva, Y. S., Gouveia, S. T., Lopes, G. S., Matos, W. O. 2017. Comparison between boiling and vacuum cooking (sous-vide) in the bioaccessibility of minerals in bovine liver samples. Food Research International, 100, 566-571.
  • [12] Tuta Şimşek, S. 2020. Evaluation of Partial-Vacuum Baking for Gluten-Free Bread: Effects on Quality Attributes and Storage Properties. Journal of Cereal Science, 91, 1-7.
  • [13] Palazoğlu, T. K., Coşkun, Y., Tuta, S., Mogol, B. A., Gökmen, V. 2015. Effect of vacuum-combined baking of cookies on acrylamide content, texture and color. European Food Research and Technology, 240(1), 243-249.
  • [14] Şimşek, S. T. 2019. Vacuum-combined baking to enhance quality properties of gluten-free cake: Multi-response optimization study. LWT, 116, 1-7.
  • [15] Wang, J., Law, C. L., Nema, P. K., Zhao, J. H., Liu, Z. L., Deng, L. Z., Xiao, H. W. 2018. Pulsed vacuum drying enhances drying kinetics and quality of lemon slices. Journal of Food Engineering, 224, 129-138.
  • [16] Gao, J., Tay, S. L., Koh, A. H. S., Zhou, W. 2017. Dough and bread made from high-and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality. Journal of Cereal Science, 77, 275-283.
  • [17] Korus, J., Witczak, M., Ziobro, R., Juszczak, L. 2009. The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocolloids, 23(3), 988-995.
  • [18] Ronda, F., Pérez-Quirce, S.,Villanueva, M. 2017. Rheological properties of gluten-free bread doughs: relationship with bread quality. ss 297-334 Ahmed, J. ed. 2016. In Advances in food rheology and its applications, Woodhead Publishing, United Kingdom, 528s.
  • [19] Lazaridou, A., Biliaderis, C. G. Gluten-Free Doughs:Rheological Properties, Testing :Procedures, Methods and Potential Problem. ss 71Gallagher, E. Ed. 2009. Gluten-free food science and technology. John Wiley & Sons, United Kingdom, s. 246.
  • [20] Jha, P. K., Chevallier, S., Cheio, J., Rawson, A., Le-Bail, A. 2017. Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread. Journal of Food Engineering, 194, 15-23.
  • [21] Martínez, M. M., Díaz, Á., Gómez, M. 2014. Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making. Journal of Food Engineering, 142, 49-56.
  • [22] Vouris, D. G., Lazaridou, A., Mandala, I. G., Biliaderis, C. G. 2018. Wheat bread quality attributes using jet milling flour fractions. LWT, 92, 540-547.
There are 22 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Sezin Tuta Şimşek 0000-0002-8712-4115

Publication Date August 26, 2020
Published in Issue Year 2020

Cite

APA Tuta Şimşek, S. (2020). Vakum Fermantasyon Uygulamasının Glutensiz Ekmeğin Kalite Kriterleri Üzerine Etkisinin İncelenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 24(2), 368-374. https://doi.org/10.19113/sdufenbed.667912
AMA Tuta Şimşek S. Vakum Fermantasyon Uygulamasının Glutensiz Ekmeğin Kalite Kriterleri Üzerine Etkisinin İncelenmesi. Süleyman Demirel Üniv. Fen Bilim. Enst. Derg. August 2020;24(2):368-374. doi:10.19113/sdufenbed.667912
Chicago Tuta Şimşek, Sezin. “Vakum Fermantasyon Uygulamasının Glutensiz Ekmeğin Kalite Kriterleri Üzerine Etkisinin İncelenmesi”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 24, no. 2 (August 2020): 368-74. https://doi.org/10.19113/sdufenbed.667912.
EndNote Tuta Şimşek S (August 1, 2020) Vakum Fermantasyon Uygulamasının Glutensiz Ekmeğin Kalite Kriterleri Üzerine Etkisinin İncelenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 24 2 368–374.
IEEE S. Tuta Şimşek, “Vakum Fermantasyon Uygulamasının Glutensiz Ekmeğin Kalite Kriterleri Üzerine Etkisinin İncelenmesi”, Süleyman Demirel Üniv. Fen Bilim. Enst. Derg., vol. 24, no. 2, pp. 368–374, 2020, doi: 10.19113/sdufenbed.667912.
ISNAD Tuta Şimşek, Sezin. “Vakum Fermantasyon Uygulamasının Glutensiz Ekmeğin Kalite Kriterleri Üzerine Etkisinin İncelenmesi”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 24/2 (August 2020), 368-374. https://doi.org/10.19113/sdufenbed.667912.
JAMA Tuta Şimşek S. Vakum Fermantasyon Uygulamasının Glutensiz Ekmeğin Kalite Kriterleri Üzerine Etkisinin İncelenmesi. Süleyman Demirel Üniv. Fen Bilim. Enst. Derg. 2020;24:368–374.
MLA Tuta Şimşek, Sezin. “Vakum Fermantasyon Uygulamasının Glutensiz Ekmeğin Kalite Kriterleri Üzerine Etkisinin İncelenmesi”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 24, no. 2, 2020, pp. 368-74, doi:10.19113/sdufenbed.667912.
Vancouver Tuta Şimşek S. Vakum Fermantasyon Uygulamasının Glutensiz Ekmeğin Kalite Kriterleri Üzerine Etkisinin İncelenmesi. Süleyman Demirel Üniv. Fen Bilim. Enst. Derg. 2020;24(2):368-74.

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