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SOURDOUGH AND SOME TECHNOLOGICAL PROPERTIES OF SOURDOUGH BREAD AND ITS EFFECTS ON HEALTH

Yıl 2023, Cilt: 48 Sayı: 4, 750 - 771, 15.08.2023

Ebubekir Yılmaz , Zerrin Yüksel

https://doi.org/10.15237/gida.GD23062

Öz

Bread has been considered the most traditional and basic food consumed worldwide for centuries. Nowadays the increasing interest in traditional breads has brought sourdough bread production to gain importance. Sourdough bread is produced from sourdough. Sourdough, in short, is a mixture of flour and water fermented by lactic acid bacteria (LAB) and yeast. In recent years, it has been observed that the studies of scientists, consumers and industries have focused on issues such as increasing the nutritional value of sourdough on bread, improving its structure and functional properties, and extending its shelf life. In addition, the increasing popularity of sourdough bread consumption, which is on the agenda with its positive effects on health, brings along the growth of the sourdough market. In this review, sourdough and its types, some technological properties of sourdough bread and their effects on health are brought together with detailed and current literature reviews.

Anahtar Kelimeler

sourdough sourdough bread lactic acid bacteria

Kaynakça

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EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ

Yıl 2023, Cilt: 48 Sayı: 4, 750 - 771, 15.08.2023

Ebubekir Yılmaz , Zerrin Yüksel

https://doi.org/10.15237/gida.GD23062

Öz

Ekmek, yüzyıllardır dünya çapında tüketilen en geleneksel ve en temel gıda olarak kabul edilmektedir. Günümüzde geleneksel ekmeklere olan ilginin artması ekşi mayalı ekmek üretiminin önem kazanmasını beraberinde getirmiştir. Ekşi mayalı ekmek, ekşi hamurdan üretilmektedir. Ekşi hamur, kısaca, laktik asit bakterileri (LAB) ve maya tarafından fermente edilmiş un ve su karışımıdır. Son yıllarda bilim insanlarının çalışmalarının, tüketicilerin ve endüstrilerin ilgilerinin ekşi hamurun ekmek üzerinde besin değerini arttırma, yapı ve fonksiyonel özellikleri geliştirme, raf ömrünü uzatma gibi konular üzerinde yoğunlaştığı görülmektedir. Ayrıca sağlık üzerine olumlu etkileri ile gündemde olan ekşi maya ekmek tüketiminin popülaritesinin artması, ekşi maya pazarının büyümesini de beraberinde getirmektedir. Bu derlemede ekşi maya ve çeşitleri, ekşi maya ekmeğin bazı teknolojik özellikleri ile sağlık üzerine etkileri detaylı ve güncel literatür taramaları ile bir araya getirilmiştir.

Anahtar Kelimeler

Ekşi maya ekşi mayalı ekmek laktik asit bakterileri

Kaynakça

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  • Menezes, L. A. A., Minervini, F., Filannnino, P., Sardaro, M. L., Lindner, J. D. D. (2018). Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects, Frontiers in Microbiology, 9(1), 1972. doi: 10.3389/ fmicb.2018.01972
  • Montemurro, M., Pontonio, E., Gobbetti, M., Rizzello, C. G. (2019). Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours, International Journal of Food Microbiology, 302(1), 47-58. doi: 10.1016/j.ijfoodmicro.2018.08.005
  • Mottram, D.S., Wedzicha, B.L., Dodson, A.T. (2002). Acrylamide is formed in the Maillard reaction, Nature, 419, 448-449.
  • Nachi, I., Fhoula, I., Smida, I., Ben Taher, I., Chouaibi, M., Jaunbergs, J. Bartkevics, V., Hassaouna, M. (2018). Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread, LWT – Food Science and Technology, 92(1), 435-441. doi: 10.1016/j.lwt.2018.02.061
  • Olejede, A. O., Ogunsakin, A. O., Sanni, A. I., Banwo, K. (2020). Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum, LWT - Food Science and Technology, 120(1), 108875. doi: 10.1016/j.lwt.2019.108875
  • Omedi, J. O., Huang, W., Zheng, J. (2019). Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate, LWT - Food Science and Technology, 111(2019), 309-317. doi: 10.1016/j.lwt.2019.05.038
  • Onacik Gür, S., Szafranska, A., Roszko, M., Stepniewska, S. (2022). Interaction of dough preparation method, green tea extract and baking temperature on the quality of rye bread and acrylamide content, LWT - Food Science and Technology, 154(1), 112759. doi: 10.1016/j.lwt.2021.112759
  • Özer, Y. E. (2021). Gestasyonel Diyabette Ekşi Mayalı Tam Tahıllı Ekmek Tüketiminin Kan Şekeri Üzerine Etkisi, Sakarya Üniversitesi Tıp Fakültesi İç Hastalıkları Anabilim Dalı Uzmanlık Tezi, Sakarya, Türkiye, 77 s.
  • Özkaya, B. (2019). Ekmek. Fermente Gıdalar: Mikrobiyoloji, Teknoloji ve Sağlık, Anlı, E. ve Şanlıbaba, P. (baş ed.), Nobel Akademik Yayıncılık, Ankara, Türkiye, s. 501-540. ISBN: 978-605-7846-35-8
  • Papadimitriou, K., Zoumpopoulou, G., Georgalaki, M., Alexandraki, V., Kazou, M., Anastasiou, R., Tsakalidou, E. (2019). Sourdough Bread içinde: Innovation in Traditional Foods (Ed: Galanakis, C. M.), Woodhead Publishing, Elsevier, Birleşik Krallık. ISBN: 978-0-12-814888-4 (online)
  • Pejcz, E., Czaja, A., Wojciechowicz-Budzisz, A., Gil, Z., Spychaj, R. (2017). The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread, Journal of Cereal Science, 77(1), 97-101. doi: 10.1016/j.jcs.2017.08.007
  • Petel, C., Onno, B., Prost, C. (2016). Sourdough volatile compounds and their contribution to bread: A review, Trends in Food Science and Technology, 59(1), 105-123. doi: 10.1016/ j.tifs.2016.10.015
  • Petel, C., Onno, B., Prost, C. (2017). Sourdough volatile compounds and their contribution to bread: A review, Trends in Food Science and Technology, 59 (2017), pp. 105-123.doi: 10.1016/j.foodchem.2019.125620
  • Plessas, S., Bekatorou, A., Gallanagh, J., Nigam, P., Koutinas, A. A., Psarianos, C. (2008). Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus, Food Chemistry¸107(2), 883-889. doi: 10.1016/ j.foodchem.2007.09.010
  • Plessas, S., Alexopoulos, A., Bekatorou, A., Mantzourani, I., Koutinas, A. A., Bezirtzoglou, E. (2011). Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage, Food Chemistry, 124(2), 627-633. doi: 10.1016/j.foodchem.2010.06.086
  • Plessas, S. (2021). Innovations in Sourdough Bread Making, Fermentation, 7(1), 29. doi: 10.3390/fermentation7010029
  • Rahsmi, B. S., Gayathri, D., Vasudha, M., Prashantkumar, C. S., Swamy, C. T., Sunil, K. S., Somaraja, P. K., Prakash, P. (2020). Gluten hydrolyzing activity of Bacillus spp isolated from sourdough, Microbial Cell Factories, 19(1), 130. doi: 10.1186/s12934-020-01388-z
  • Rizzello, C. G., Portincasa, P., Montemurro, M., Di Palo, D. M., Lorusso, M. P., De Angelis, M., Bonfrate, L., Genot, B., Gobbetti, M. (2019). Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses, Nutrients, 11(12), 2954. doi: 10.3390/nu11122954
  • Rizzello, C. G., Montemurro, M., Gobbetti, M. (2016). Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products, Journal of Food Science, 81(9), 2263-2272. doi: 10.1111/1750-3841.13410
  • Rolim, M. E., Fortes, M. I., Frankenberg, A. V., Duarte, C. K. (2022). Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review, Critical Reviews in Food Science and Nutrition, Taylor and Francis¸ doi: 10.1080/10408398.2022.2108756
  • Rollan G., Gerez, C. L., Dallagnol, A. M., Torino, M. I., Font, G. (2010). Update in bread fermentation by lactic acid bacteria. Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology (Ed. Mendez-Vilas, A.) 2. Basım, Formatex, İspanya, s. 1168-1174. ISBN-13: 978-84-614-6195-0
  • Saeed, M., Raza, M. S., Randhawa, M., Shabbir, M. A., Ahmad, S. (2017). Volatiles formation by single strain starters of indigenously isolated lacic acid bacteria in Sourdough, Pakistan Journal of Agricultural Sciences, 54(1), 161-169. doi: 10.21162/PAKJAS/17.5103
  • Sakandar, H. A., Hüseyin, R., Kubow, S., Sadık, F. A., Huang, W., İmran, M. (2019). Sourdough bread: A contemporary cereal fermented product, Journal of Food Processing and Preservation, 43(3), e13883. doi: 10.1111/jfpp.13883
  • Scherf, K. A., Wieser, H., Koehler, P. (2018). Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products, Food Research International, 110(1), 67-72. doi: 10.1016/j.foodres.2016.11.021
  • Siepmann, F. B., Ripari, V., Waszczynskyj, N., Spier, M. R. (2018). Overview of Sourdough Technology: from Production to Marketing, Food Bioprocess Technology, 11(1), 242-270. doi: 10.1007/s11947-017-1968-2
  • Siepmann, F. B., Sousa de Almeida, B., Waszczynskyj, N., Spier M. R. (2019). Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread, LWT - Food Science and Technology, 108 (1), 199-206. doi: 10.1016/j.lwt.2019.03.065
  • Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A., Robert, M-C., Riediker, S. (2002). Acrylamide from Maillard reaction products, Nature, 419, 449-450.
  • Suo, B., Chen, X., Wang, Y. (2021). Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function, Current Opinion in Food Science, 37(1), 66-75. doi: 10.1016/j.cofs.2020.09.007
  • Teleky, B.E., Martău, A.G., Ranga, F., Chețan, F., Vodnar, D.C. (2020). Exploitation of lactic acid bacteria and Baker’s yeast as single or multiple starter cultures of wheat flour dough enriched with soy flour. Biomolecules,10(1), 778. doi: 10.3390/biom10050778
  • Wang, Y. H., Yang, Y. Y., Li, H. Q., Zhan, Q. D., Xu, F., Li, Z. J. (2021). Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough, LWT - Food Science and Technology, 152(1), 112347. doi: 10.1016/j.lwt.2021.112347
  • Warburton, A., Silcock, P., Eyres, G. T. (2022). Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread, Food Research International, 161(1), doi: 10.1016/j.cofs.2018.02.009
  • Xi, J., Xu, D., Wu, F., Jin, Z., Yin, Y., Xu, X. (2020). The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast, Food Bioscience, 38(1), 100775. doi: 10.1016/j.fbio.2020.100775
  • Xu, D., Zhang, H., Xi, J., Jin, Y., Chen, Y., Guo, L, Jin, Z., Xu. X. (2020). Improving bread aroma using low-temperature sourdough fermentation, Food Bioscience, 37(1), 100704. doi: 10.1016/j.fbio.2020.100704
  • Yan, Y. L., Hu, Y., Ganzle, M. G. (2018). Prebiotics, FODMAPs and dietary fiber — conflicting concepts in development of functional food products?, Current Opinion in Food Science, 20(1), 30-37. doi: 10.1016/j.foodres.2022.111885
  • Yan, B., Sadiq, F. A., Cai, Y., Fan, D., Zhang, H., Zhao, J., Chen, W. (2019). Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysis, International Journal of Molecular Sciences, 20(4), 818. doi: 10.3390/ijms20040818
  • Yıldız, B. (2020). Taze Meyvelerden Elde Edilen Ekşi Mayaların Ekmeklerin Kalite Özellikleri Üzerindeki Etkisinin Araştırılması, İstanbul Aydın Üniversitesi Lisansüstü Eğitim Enstitüsü, Yüksek Lisans Tezi, İstanbul, Türkiye, 90 s.
  • Yıldırım, R. M., Arıcı, M. (2019). Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread, LWT – Food Science and Technology, 112(1), 108224. doi: 10.1016/j.lwt.2019.05.122
  • Zahra, A., Farooq, U., Saeed, M. T., Quddoos, M. Y., Hameed, A., Iftikhar, M. Noreen, A., Mahvish, S., Bukhari, S. R., Naqvi, S. N., Chaudhry, F., Rafique, A. (2022). Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces cerevisiae), Food Chemistry Advances, 1(1), 100094. doi: 10.1016/j.focha.2022.100094
  • Zhang, G., Wu, T., Sadiq, F., Yang, H., Liu, T., Ruan, H. ve He, G. (2016). A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough, Journal of Zhejiang University Science B, 17(1), 787-797. doi: 10.1631/jzus.B1600130
  • Zhang, G., Tu, J., Sadiq, F., Zhang, W., Wang, W. (2019). Prevelance, genetic diversity and technological functions of Lactobasillus sanfranciscensis in sourdough: A review, Comprehensive Reviews in Food Science and Food Safety, 18(4), 1209-1226. doi: 10.1111/1541-4337.12459
Toplam 102 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Ebubekir Yılmaz 0000-0003-3770-2332

Zerrin Yüksel 0000-0001-6817-7847

Yayımlanma Tarihi 15 Ağustos 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 48 Sayı: 4

Kaynak Göster

APA Yılmaz, E., & Yüksel, Z. (2023). EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ. Gıda, 48(4), 750-771. https://doi.org/10.15237/gida.GD23062
AMA Yılmaz E, Yüksel Z. EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. Ağustos 2023;48(4):750-771. doi:10.15237/gida.GD23062
Chicago Yılmaz, Ebubekir, ve Zerrin Yüksel. “EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda 48, sy. 4 (Ağustos 2023): 750-71. https://doi.org/10.15237/gida.GD23062.
EndNote Yılmaz E, Yüksel Z (01 Ağustos 2023) EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ. Gıda 48 4 750–771.
IEEE E. Yılmaz ve Z. Yüksel, “EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ”, GIDA, c. 48, sy. 4, ss. 750–771, 2023, doi: 10.15237/gida.GD23062.
ISNAD Yılmaz, Ebubekir - Yüksel, Zerrin. “EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda 48/4 (Ağustos 2023), 750-771. https://doi.org/10.15237/gida.GD23062.
JAMA Yılmaz E, Yüksel Z. EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. 2023;48:750–771.
MLA Yılmaz, Ebubekir ve Zerrin Yüksel. “EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda, c. 48, sy. 4, 2023, ss. 750-71, doi:10.15237/gida.GD23062.
Vancouver Yılmaz E, Yüksel Z. EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. 2023;48(4):750-71.
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