TY  - JOUR
TT  - Simit Making by Using Kefir at Different Rate and The Effect on Some Physical, Chemical and Sensory Properties
AU  - Şentürk, Ahmet
AU  - Ötleş, Semih
PY  - 2017
DA  - December
DO  - 10.29050/harranziraat.299983
JF  - Harran Tarım ve Gıda Bilimleri Dergisi
PB  - Harran Üniversitesi
WT  - DergiPark
SN  - 2587-1358
SP  - 431
EP  - 443
VL  - 21
IS  - 4
KW  - Simit
KW  - Kefir
KW  - Lezzet
KW  - Mayalanma
N2  - In this study, itwas aimed; to produce the traditional food "simit" by using kefirgrains, so to increase stability and to extend aroma, texture and flovourproperties. Simit samples were produced in 3 different concentration which iscontain varied rate of kefir grains as well as standart sample that is containbaker's yeast. This samples were stored 3-5 days to determine stability afterusing kefir grains. The leavening activity, volume and sensory analysis have beenperformed before storage of control samples and other samples which is leavenedwith 1%, 2% and 3% (w/w) rates of kefir grains. In addition, the moisture, pHand acidity have been analysed during storage. As a result of leaveningactivity analysis, although the rate of baker's yeast was higher, it isdetermined that kefir grains is also qualified for production of simit.Moreover, in consequence of all analysis, it was determined that stability,aroma, texture and flovour are enhanced by using kefir grains in the productionof simit.
CR  - Akgün, F.B., 2007. Eksi Hamur Tozu Eldesi ve Ekmek Üretiminde Kullanılabilme  	Olanakları. Yüksek Lisans Tezi. Pamukkale Üniversitesi, Fen Bilimleri 	Enstitüsü, 	Denizli, 85s.
CR  - Aplevicz, K.S., Ogliari, P.J. and Sant’Anna, E.S., 2013. Influence of fermentation time on 	characteristics of sourdough bread, Brazilian Journal of Pharmaceutical 	Sciences 49, 2, 233-239p.
CR  - Arendt, E.K., Ryan, L.A.M.,  Bello, F.D., 2007. Impact of sourdough on 	the texture of 	bread. 	Food 	Microbiology 24: 165–174.
CR  - Barber, B., Ortola C., Barber, S., Fernandez F., 1992. Storage of 	packaged white bread. 	Z. 	Lebens Unters Forsch 194: 442-449.
CR  - Corsetti, A., Gobbetti, M., De Marco, B., Balestrieri, F., Paoletti, F., Russi, L., Rossi, J., 	2000.  	Combined 	effect of sourdough lactic acid 	bacteria and 	additives on bread 	firmness and staling. Journal of 	Acricultural and Food 	Chemistry 48(7): 3044-3051.
CR  - Dagnas, S., Onno, B., Membre, J.M., 2014. Modeling growth of three bakery product 	spoilage molds as a function of water activity, temperature and pH. International 	Journal of Food Microbiology  186: 95–104.
CR  - Diana, M., Rafecas, M., Quilez, J., 2014. Free amino acids, acrylamide and biogenic 	amines 	in gammaaminobutyric acid enriched sourdough and commercial 	breads. Journal 	of Cereal Science 60: 639-644.
CR  - Didar, Z., 2011. Effect of Sourdough on Phytic Acid Content and Quality of Iranian 	Sangak 	Bread. J Nutr 	Food Sci, 1: 1-4.
CR  - Elgün, A., Ertugay, Z., 2002. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Ziraat 	Fakültesi 	Yayınları No:52, Erzurum, 186s.
CR  - Gelinas, P., McKinnon, C. M., Pelletier, M.,1999. Sourdough-type bread 	from waste 	bread crumb. 	Food Microbiology 16 (1): 37–43.
UR  - https://doi.org/10.29050/harranziraat.299983
L1  - https://dergipark.org.tr/tr/download/article-file/383559
ER  -