Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran
Brazilian Archives of Biology and Technology · Ocak 2023
YÖKSİS Kayıtları
Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran
Brazilian Archives of Biology and Technology · 2023 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ HÜMEYRA ÇETİN BABAOĞLU →
Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran
Brazilian Archives of Biology and Technology · 2023 SCI-Expanded
PROFESÖR NİHAT AKIN →
Makale Bilgileri
DergiBrazilian Archives of Biology and Technology
Yayın TarihiOcak 2023
Cilt / Sayfa66
Scopus ID2-s2.0-85168832178
Erişim🔓 Açık Erişim
Özet
This study aimed to isolate sourdough starters and use them in the production of dephytinized wheat bran enriched bread. Four different sourdoughs, used separately in bread production, which were spontaneous sourdough (SS), Type II sourdough produced with Lactobacillus fermentum, isolated from SS, as a starter (LFS), local produced sourdough (Vakfıkebir, Trabzon, Türkiye) (VS), and Type II sourdough produced with Lactococcus lactis, isolated from VS, as a starter (LCS). The dephytinization process effectively reduced the phytic acid level of bran at the rate of 95.21 g/100 g. The highest specific volume was determined in the control bread produced with the local sourdough sample (3.27 mL/g). The lowest specific volume was determined in the sample of bread containing 15% dephytinized wheat bran produced with Lactococcus lactis fermented sourdough (1.82 mL/g). As expected, increasing bran level caused decreased L* value of bread samples and increased a* and b* values. The high rates of bran had deleterious effects on the texture of bread. Additionally, the changes in texture profile were more intense in bread samples containing dephytinized wheat bran during storage. According to the sensory analysis results, it was determined that the scores of bread samples produced with Lactobacillus fermentum sourdough and including 5% wheat bran were higher.
Yazarlar (3)
1
Hümeyra Cetin-Babaoglu
2
Nihat Akın
ORCID: 0000-0002-0966-1126
3
Berrin Özkaya
ORCID: 0000-0002-7326-7369
Anahtar Kelimeler
bread
dephytinization
isolation
lactic acid bacteria
sourdough
Kurumlar
Ankara Üniversitesi
Ankara Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
1
Atıf
3
Yazar
5
Anahtar Kelime