Scopus
YÖKSİS Eşleşti
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production
Journal of Cereal Science · Mart 2024
YÖKSİS Kayıtları
Evaluation of Refractance Window-Dried Type 3 Sourdough as an Alternative to Liquid Sourdough in Bread Production
Journal of Cereal Science · 2024 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ HÜMEYRA ÇETİN BABAOĞLU →
Evaluation of refractance window-dried type 3 sourdough as an alternative
to liquid sourdough in bread production
Journal of Cereal Science · 2024 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ HÜMEYRA ÇETİN BABAOĞLU →
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production
JOURNAL OF CEREAL SCIENCE · 2024 SCI-Expanded
DOÇENT SULTAN ARSLAN TONTUL →
Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production
Journal of Cereal Science · 2024 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ MİNE ASLAN →
Makale Bilgileri
DergiJournal of Cereal Science
Yayın TarihiMart 2024
Cilt / Sayfa116
Scopus ID2-s2.0-85186657842
Özet
The aim of this study was to produce type 3 sourdough using refractance window drying (RWD) and to compare the effects of dried and liquid sourdough on bread quality. The drying experiments resulted in a similar viability loss in the total LAB counts of type 3 sourdough samples (p < 0.05), with a 3-log reduction, and the lowest loss in yeast viability was determined in spontaneous sourdough samples. The specific bread volume was in the range of 3.18–3.24 mL/g in the usage of liquid sourdough and 2.75–3.12 ml/g in type 3 sourdough, respectively. The incorporation of type 3 sourdough increased the hardness of bread. The total cell counts, and area was statistically similar in bread produced using liquid spontaneous sourdough and dried Lb. fermentum. When sensory parameters were evaluated, it became evident that sourdough bread produced by dried sourdough exhibited superior organoleptic qualities when compared to those produced by the liquid ferment. As a conclusion, the findings of this study suggest that the application of RW-dried type 3 sourdough can be considered as an alternative to liquid sourdough, without any adverse effect on the physical and sensory attributes of the sourdough bread.
Yazarlar (4)
1
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
2
Hümeyra Cetin-Babaoglu
3
Mine Aslan
4
Ismail Tontul
ORCID: 0000-0002-8995-1886
Anahtar Kelimeler
Bread quality
Refractance window drying
Sourdough powder
Type 3 sourdough
Kurumlar
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey