Vakum Fermantasyon Uygulamasının Glutensiz Ekmeğin Kalite Kriterleri Üzerine Etkisinin İncelenmesi

Year 2020, Volume: 24 Issue: 2, 368 - 374, 26.08.2020

Sezin Tuta Şimşek

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.

Keywords

Glutensiz ekmek, Fermantasyon, Vakum

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

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.

Keywords

Gluten-free bread, Fermentation, Vacuum

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