TAZE VE LİYOFİLİZE BOZA KULLANIMININ EKMEK KALİTE ÖZELLİKLERİNE ETKİSİ

Öz

Fonksiyonel bir geleneksel içecek olan boza, tahılların fermente edilmesiyle elde edilen bir üründür. Bu çalışmada farklı oranlarda boza (un bazında %25, %50, %60) ve liyofilize boza (un bazında %5, %8, %10) ilavelerinin starter olarak kullanımı ve ekmeğin mikrobiyolojik, kimyasal, tekstürel ve duyusal özellikleri üzerine etkileri araştırılmıştır. Kontrol ekmeğine kıyasla boza ilavesinin hamur uzayabilirliği ve uzamaya karşı direnci arttırdığı görülmüştür. Taze boza veya liyofilize boza oranları, ekmeklerin sertliği ile önemli ölçüde ilişkilidir. Ayrıca boza ilave edilen ekmeklerde L değeri, kontrol ekmeğine göre önemli ölçüde azalmıştır. Liyofilizasyonun maya sayısına göre laktik asit bakterilerinde önemli bir düşüşe neden olduğu belirlenmiştir. Kontrol ekmeğinden sonra en kabul edilebilir grup %25 taze boza katkılı ekmek ve %5 liyofilize boza katkılı ekmek olarak belirlenmiştir.

Anahtar Kelimeler

• boza
• ekmek
• liyofilizasyon

THE EFFECT OF THE USE OF FRESH AND LYOPHILIZED BOZA ON BREAD QUALITY PROPERTIES

Öz

Boza, a functional traditional beverage, is a product obtained by fermenting grains. In this study, the use of different proportions of boza (25%, 50%, 60% on flour basis) and lyophilized boza (5%, 8%, 10% on flour basis) as a starter and their effects on the microbiological, chemical, textural and sensory properties of bread were investigated. The addition of boza was found to increase dough extensibility and resistance to extension compared to control bread. The proportions of fresh boza or lyophilized boza were significantly correlated with the hardness of breads. In addition, the L value in boza added breads were significantly decreased compared with the control bread. It was determined that the lyophilization caused a significant decrease in lactic acid bacteria compared with yeast counts. The most acceptable group after the control bread was determined to be 25% fresh boza added bread and 5% lyophilized boza added bread.

Anahtar Kelimeler

• boza
• bread
• lyophilization

Kaynakça

1. Akpinar-Bayizit, A., Yilmaz-Ersan, L., Ozcan, T. (2010). Determination of Boza’s Organic Acid Composition as It Is Affected By Raw Material and Fermentation. International Journal of Food Properties, 13, 648–656.
2. Alkay, Z., Kılmanoğlu, H., Durak, M.Z. (2020). Prevention of Sourdough Bread Spoilage by Antifungal Lactic Acid Bacteria Fermentation. European Journal of Science and Technology, 18, 379-388.
3. Altay, F., Karbancıoglu-Güler, F., Daskaya-Dikmen, C., Heperkan, D. (2013). A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics. International Journal of Food Microbiology, 167, 44–56.
4. AOAC (1990). Official Methods of Analysis AOAC INTERNATIONAL. 15th Edition, Washington DC, the USA.
5. Arici, M., Daglıoglu, O. (2002). Boza: A Lactic Acid Fermented Cereal Beverage As A Traditional Turkish Food. Food Reviews International, 18(1), 39–48.
6. Arslan-Tontul, S., Erbas, M. (2020). Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza). Journal of The American College Of Nutrition, 39(1), 72–81.
7. Bayat, G., Yıldız, G. (2019). The Special Fermented Turkish Drink: Boza. Journal of Tourism and Gastronomy Studies, 7 (4), 2438-2446.
8. Bircan, D., Güray, C.T., Bostan, K. (2017). Farklı Yöntemlerle Ekşitilmiş Hamurlardan Ekmek Yapımı Üzerine Çalışmalar. Aydın Gastronomy, 1 (1), 1-8.

9. Boyaci Gunduz, C.P., Agirman, B., Erten, H. (2018). Salgam Powder Production From Fermented Salgam: A Traditional Turkish Lactic Acid Beverage. Carpathian Journal Of Food Science And Technology, 10(2), 37-47.
10. Burešová, I., Kráčmar , S., Dvořáková, P., Středa,, T. (2014). Glutensiz hamurun reolojik özellikleri ile biyolojik olarak mayalı ekmeğin kalitesi arasındaki ilişki. Tahıl Bilimi Dergisi, 60(2), 271-275.
11. Cemeroğlu, B. (2018). Gıda Analizleri. Bizim Grup Basımevi, Ankara, Türkiye, 4. Baskı. ISBN: 978-605-63419-3-9
12. Doğan, M., Tekiner, İ. H. (2020). Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture. Food Health, 6(2), 117-127.
13. Feili, R., Zzaman, W., Abdullah, W.N.W., Yang, T.A. (2013). Physical and Sensory Analysis of High Fiber Bread Incorporated with Jackfruit Rind Flour. Food Science and Technology, 1(2), 30-36.
14. Gotcheva, V., Pandiella, S. S., Angelov, A., Roshkova, Z.G., Webb, C. (2000). Microflora identification of the Bulgarian cereal-based fermented beverage boza. Process Biochemistry, 36, 127–130.
15. Gotcheva, V., Pandiella, S. S., Angelov, A., Roshkova, Z.G., Webb, C. (2001). Monitoring the fermentation of the traditional Bulgarian beverage boza. International Journal of Food Science and Technology, 36, 129-134.
16. Hancioğlu, Ö., Karapınar, M. (1997). Microflora of Boza, a traditional fermented Turkish beverage. International Journal of Food Microbiology, 35, 271-274.
17. Heperkan, D., Daşkaya Dikmen, C., Bayram, B. (2014). Evaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture. Process Biochemistry, 49(10), 1587-1594.
18. Kadan, R.S., Robinson, M.G., Thibodeaux, D.P., Pepperman, A.B. (2001). Texture and other Physicochemical Properties of Whole Rice Bread. Journal Of Food Science, 66, 7.
19. Kieffer, R., Wieser, H., Henderson, M.H., Graveland, A. (1998). Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scale. Journal of Cereal Science, 27, 53–60.
20. Milanović, V., Osimani, A., Garofalo, C., Belleggia, L., Maoloni, A., Cardinali, F., Mozzon, M., Foligni, R., Aquilanti, L., Clementi, F. (2020). Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry. Plos One, 15(7), 1-21.
21. Moncheva, P., Chipeva, V., Kujumdzieva, A., Ivanoval, I., Dousset, X., Gocheval, B. (2003). The Composition of The Microflora of Boza, An Original Bulgarian Beverage. Biotechnology & Biotechnological Equipment, 17(1), 164-168.
22. Pala, A. (2012). Farklı Yöntemlerle Kurutularak Elde Edilen Boza Tozunun Hamur Reolojik Ve Ekmek Kalitesi Üzerine Etkisi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Denizli.
23. Roberfroid, M. B. (2000). A European consensus of scientific concepts of functional foods. Nutrition, 16, 689-691.
24. Su, D., Ding, C., Li, L., Su, D., Zheng, X. (2005). Effect of endoxylanases on dough properties and making performance of Chinese steamed bread. European Food Research and Technology, 220, 540–545.
25. Üçok, E.F., Tosun, H. (2012). Şalgam Suyu Üretimi Ve Fonksiyonel Özellikleri. C.B.Ü. Fen Bilimleri Dergisi, 8(1), 17-26.
26. Zorba, M., Hancioglu, O., Genc, M. Karapinar, M., Ova, G. (2003). The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Process Biochemistry, 38, 1405-1411.