Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Öz

Carob flour (CF) has been widely used in bakery formulations since containing various bioactive compounds, high percentage of fibre, protein, vitamins and minerals. Sourdough fermentation is considered as a promising tool to improve sensorial, textural and nutritional features of baked goods. The aim of this study is to investigate the potential usage of Type I sourdough incorporated with carob flour in bread making .Empirical rheological measurements were also performed in the flour blended with carob flour (0%, 2%, 4%, 6%, 8%, and 12%). Water absorption capacity and dough development time increased significantly with the increase of carob flour (P ≤ 0.05). Energy and extensibility value of the samples decreased according to control sample (P ≤ 0.05). Yeast number of sourdough decreased with the increase of carob flour addition to sourdough (P ≤ 0.05). The stimulation of Lactic acid bacteria growth were determined by the addition of carob flour when compared to the control (P>0.05) but no significant differences were observed among sourdoughs with the increasing level of carob flour. Usage of carob flour via sourdough fermentation increased the quality properties of bread with sourdough as compared to the commercial baker’s yeast bread including same level of carob flour. Highest concentration of the CF (8% and 12%) in formulation caused the raise of hardness (P ≤ 0.05), which in turn was associated with the decrease in the specific volume of the bread. CF addition of yeasted bread samples (CFYB) decreased the lightness (L*) of the bread crust (P ≤ 0.05). Sourdough fermentation was also improved the sensory acceptance of carob flour incorporated breads. Low level of carob flour usage (from 2% to 6%) in sourdough making was not detrimental to any of the sensory parameters in this study.

Anahtar Kelimeler

• Carob Flour
• Sourdough
• Type I
• Rheology
• Bread quality

Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Öz

Keçiboynuzu unu, çeşitli biyoaktif bileşikler, yüksek oranda lif, protein, vitamin ve mineral içerdiğinden fırıncılık ürünleri formülasyonlarında yaygın olarak kullanılmaktadır. Ekşi hamur fermantasyonu, fırıncılık ürünlerinin duyusal, tekstürel ve besinsel özelliklerini geliştirmede iyi bir araç olarak kabul edilmektedir. Bu çalışmanın amacı, keçiboynuzu unu ilave edilmiş Tip I ekşi hamurunun, ekmek yapımında kullanım potansiyelinin araştırılmasıdır. Keçiboynuzu unu ile karıştırılmış unlarda (%0, %2, %4, %6, %8 ve %12) ampirik reolojik ölçümler de yapılmıştır. Keçiboynuzu ununun artmasıyla su absorbsiyonu ve hamur gelişme süresi önemli ölçüde artmıştır (P ≤ 0.05). Numunelerin enerji ve uzayabilirlik değeri kontrol numunesine göre azalmıştır (P ≤ 0.05). Ekşi hamura keçiboynuzu unu ilavesinin artmasıyla ekşi hamurun maya sayısı azalmıştır (P ≤ 0.05). Keçiboynuzu unu ilavesi ile ekşi hamurda, kontrole (%0 keçiboynuzu) göre Laktik asit bakterilerinin gelişiminin teşvik edildiği belirlenmiştir (P ≤ 0.05). Fakat, artan keçiboynuzu ilavesi ile ekşi hamurlar arasında istatistiksel olarak bir fark gözlemlenmemiştir (P>0.05). Ekşi hamur fermentasyonu yolu ile keçiboynuzu unu kullanımı, aynı oranda keçiboynuzu unu içeren ticari mayalı ekmeğe göre ekmeğin kalite özelliklerini artırmıştır. Formülasyondaki en yüksek keçiboynuzu unu konsantrasyonu (%8 ve %12) sertliğin artmasına (P ≤ 0.05) neden olmuştur. Bu durum aynı zamanda ekmeğin spesifik hacmindeki azalma ile ilişkilendirilmiştir. Ticari mayalı ekmeğe, keçiboynuzu unu ilavesi, ekmeklerin parlaklık (L*) değerini azaltmıştır (P ≤ 0.05). Ekşi hamur fermantasyonu, keçiboynuzu unu katkılı ekmeklerin duyusal özelliklerini de geliştirmiştir. Ekşi hamur yapımında düşük seviyede keçiboynuzu unu kullanımı (%2-%6), bu çalışmadaki duyusal parametrelerin hiçbirini olumsuz yönde etkilememiştir.

Anahtar Kelimeler

• Keçiboynuzu unu
• Ekşi hamur
• Tip I
• Reoloji
• Ekmeklik Kalite

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