Ekmek üretiminde ekşi maya üzerine taze meyvelerin kullanımının etkisi

Öz

Bu çalışmada, eski zamanlardan beri bilinen ancak son yıllarda dünya da ve özellikle ülkemizde tüketicilerin bilinçlenmesi ile birlikte daha çok bilinir ve tüketilir hale gelen ekşi mayalı ekmekler hakkında araştırmalar yapılmıştır. Gün geçtikçe artan doğal ve sağlıklı gıdaya olan tüketici taleplerini karşılayan ekşi maya ekmeği üretimi için çeşitli meyveler kullanılarak ekşi mayaların geliştirilmesi üzerine çalışmalar yürütülmüştür. Bu çalışma aynı yöntemlerle ancak farklı tercih kaynakları kullanılarak ekşitilmiş hamurlardan üretilen ekmekleri belirlenen özellikler yönünden karşılaştırmak amacıyla gerçekleştirilmiştir. Bu amaçla çalışmada tercih kaynağı olarak farklı familyalarda yer alan elma (Rosaceae) ve incir (Moraceae) meyveleri tercih edilmiştir. Ekşi maya hazırlık aşamasında geleneksel yöntemlerden türetilmiş dört aşamalı bir yol izlenmiş ve ekşi mayaların özelliklerinin belirlenmesinde pH, toplam titrasyon asitliği, laktik asit bakteri sayımı, küf ve maya sayımı analizleri gerçekleştirilmiştir. Elde edilen elma ve incir olmak üzere iki ayrı ekşi hamur farklı konsantrasyonlarda tam buğday unlu ekmek hamurlarına ilave edilmiştir. Türk Gıda Kodeksi Ekmek ve Ekmek çeşitleri Tebliğine uygun olarak üretilen Tam buğday unlu ekşi mayalı ekmeklerin özelliklerinin belirlenmesinde ise ağırlık, pişme kaybı, spesifik hacim, kalite indeksi (en-boy-yükseklik), pH tayini, toplam titre edilebilir asitlik (%10.37 – 11.40) , nem tayini (%35.50 – 35.53), su aktivitesi (aw) (0.944 – 0.941), ekmek içi ve kabuk renk analizi, tekstürel analizler ve duyusal analizler gerçekleştirilmiştir. Yapılan çalışma sonucunda ekşi maya ilavesinin hem duyusal hemde deneysel testler sonucunda ekmeğin tat ve aromasını geliştirdiği, ürünün kabuk ve iç rengi üzerinde etkili olduğu, nem kaybını azaltarak raf ömrü süresini uzattığı sonucuna varılabilmektedir.

Anahtar Kelimeler

• Ekşi maya
• Ekmek
• Meyve
• Tam buğday unu
• Hamur reolojisi

The effect of the use of fresh fruits on sourdough in bread production

Abstract

In this study, research has been conducted on sourdough breads that have been known since ancient times but have become more known and consumed in recent years with the awareness of consumers in the world and especially in our country. Studies have been carried out on the development of sourdough using various fruits for production of sourdough bread, which meets consumer demands for natural and healthy food, which is increasing day by day. This study was carried out in order to compare breads produced from sourdough with the same methods but using different preference sources in terms of specified properties. For this purpose, apple (Rosaceae) and fig (Moraceae) fruits in different families were preferred as the preferred source in this study. During the preparation phase of sourdough, a four-stage path derived from traditional methods was followed and pH, total titration acidity, lactic acid bacteria count, mold and yeast count analysis were performed to determine the properties of sourdough. Two different sourdough, apple and fig obtained, were added to whole flour bread doughs in different concentrations. In determining the properties of whole wheat flour sourdough breads produced in accordance with the Turkish Food Codex Bread and Bread Types Communique, weight, loss of baking, specific volume, quality index, pH, total titration acidity (10.37 – 11.40), humidity determination (%35.50 – 35.53), water activity (0.944 – 0.941), crumb and crust color analysis, texture analysis and sensory analysis were performed. As a result of the study, it can be concluded from both sensory and experimental tests that the addition of sourdough improves the taste and aroma of bread, has effect on the crust and inner color of the product, and increases the shelf lifetime by reducing moisture loss.

Keywords

• Sourdough
• Bread
• Fruits
• Whole wheat flour
• Dough rheology

Kaynakça

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