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EFFECTS ON MOLD GROWTH IN BREAD AND SOME MICROBIOLOGICAL PROPERTIES OF POWDER SOURDOUGH PRODUCED WITH DIFFERENT FEREMENTATION AND DRYING METHODS

Year 2017, Volume: 42 Issue: 5, 609 - 619, 15.10.2017

Abstract



The
aim of this study was to evaluate the some
physicochemical and microbiologic properties of dried sourdoughs produced with
two different fermentation methods [Spontaneous fermentation (SPF) and
starter (lactic acid bacteria) added fermentation (STF)], and three different drying
methods (Drying in oven; DO, Freeze drier; DFD and Spray
drier; DSD).
While drying process parameters of powdered sour
dough are determined, preservation of the viability of microbiota is taken as
basis.
Microbiological counts were made before and after drying.
Moreover, viability control was performed by microbial counting after 6 months
of storage. The breads were
produced by adding the dried sourdoughs at rates of 3%, 6% and 12%. The bread
samples and control sample produced without sourdough were compared in terms of
mold growth during shelf life. The results showed that the usage of dried
sourdough at different ratio decreased the pH and increased the total acidity
of breads. Moreover they impacted the mold growth depend on usage ratio and
type. 

References

  • Akgün, F.B. (2007). Ekşi hamur tozu eldesi ve ekmek üretiminde kullanılabilme olanakları (Doktora tezi) Pamukkale Universitesi, Denizli
  • Chavan, R.S., Chavan, S.R. (2011). Sourdough Technology—A Traditional way for whole some foods: A Review. Compr Rev Food Sci Food Saf, 10: 170-183.
  • Czerny M, Schieberle P (2002) Important aroma compounds in freshly ground wholemeal and white wheat flour - Identifidation and quantitative changes during sourdough fermentation. J Agri Food Chem, 50: 6835-6840.
  • Dal Bello, F., Clarke, C.I., Ryan, L.A.M., Ulmera, H., Schober, T.J., Strom, K., Sjogrend, J., Sinderen, D., Schnurer, J., Arendt, E.K. (2007). Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. J Cereal Sci, 45: 309–318.
  • De Vuyst, L., Neysens, P. (2005). The sourdough microflora: Biodiversity and metabolic interactions. Trends Food Sci Technol, 16:43-56.
  • De Vuyst, L., Van Kerrebroeck, S., Harth, H., Huys, G., Daniel, H.M., Weckx, S. (2014). Microbial ecology of sourdough fermentations: Diverse or uniform?. Food Microbiol, 37:11-29.
  • Delcour, J.A., Hoseney, R.C. (2010). Principles of cereal science and technology. St. Paul, MN, USA: AACC International.
  • Ghandi, A., Powell, B., Chen, X.D., Adhikari, B. (2012). The effect of dryer inlet and outlet air temperatures and protectant solids on the survival of Lactococcus lactis during spray drying. Drying Technol, 30 (14): 1649-1657.
  • Gobbetti, M., Corsetti, A., Rossi, J. (1994). The sourdough microflora Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. J Microbiol Biotechnol, 10:275-279.
  • Gocmen, D., Gurbuz, O., Kumral, A.Y., Dagdelen, A.F., Sahin, İ. (2007). The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties. Eur Food Res Technol, 225: 821-830.
  • Gürgün,V., Halkman, K. (1990). Mikrobiyolojide sayım yöntemleri, Gıda Teknolojisi Derneği Yayınları No:7, Ankara.
  • Hammes, W.P., Gänzle, M.G. (1998). Sourdough breads and related products. In: Wood, B.J.B. (Ed.), Microbiology of Fermented Food. Chapman and Hall London pp. 199-216.
  • Katina, K., Heinio, R.L., Autio, K., Poutanen, K. (2006). Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT, Food Sci Technol, 39: 1189-1202.
  • Keswet, L.M., Ayo, J.A., Bello, C.B. (2003). The effect of four Nigerian wheat flours on the loaf volume and sensory quality of bread.Nutr Food Sci, 33: 34 – 37
  • Kirchhoff, E., Schieberle, P. (2001). Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. J Agric Food Chem, 49:4304–4311
  • Koc, B., Sakin, M., Yilmazer Balkır P., Kaymak Ertekin, F. (2010). Spray drying of yogurt: Optimization of process conditions for improving viability and other quality attributes DryingTechnol, 28: 495–507
  • Martinez Anaya, M.A. (1996). Enzymes and bread flavour. J Agricu Food Chem, 44:2470-2480
  • Messens, W., Vuyst, L.D. (2002). Inhibitory substances produced by Lactobacilli isolated from sourdoughs- A Review. Int J Food Microbiol, 72:31-43.
  • Plessas, P., 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 Chem, 107: 883–889.
  • Randazzo, C.L., Heilig, H., Resestuccia, C., Giudici, P., Caggia, C. (2005). bacterial population in traditional sourdough eveluated by molecular methods. J Appl Microbiol, 99: 251-258.
  • Rizzello, C.G., Montemurro, M., Lorusso, A. (2016). Use of sourdough made with quinoa (Chenopodium quinoa) our and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiol, 56: 1-13.
  • Wu, C., Liu, R., Huang, W., Rayas-Duarte, P., Wang F., Yao, Y. (2012). Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads. J Cereal Sci, 56:127-133.
  • Voge, R.F., Pavlovic, M., Ehrmann, M.A., Wiezer, A., Liesegang, H., Offschanka, S., Voget, S., Angelov, A., Bocker, G., Liebl, W. (2011). Genomic analysis reveals Lactobacillus sanfranciscensis as a stable element in traditional sourdoughs. Microb Cell Fact, 10 (1):S6.

FARKLI FERMENTASYON ve KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ ve EKMEK KÜF GELİŞİMİ ÜZERİNDEKİ ETKİLERİ

Year 2017, Volume: 42 Issue: 5, 609 - 619, 15.10.2017

Abstract

Bu çalışmanın
amacı farklı iki fermentasyon metodu ile [Spontan
fermentasyon (SPF) ve
starter (laktik asit
bakterisi) ilaveli fermentasyon (STF)]
üretilmiş ve üç farklı
yöntemle kurutulmuş
(Fırında kurutma; KF, Liyofilizatör; KL
ve Püskürtmeli kurutucu; KP) ekşi
hamurların bazı fizikokimyasal ve mikrobiyolojik niteliklerini incelemektir.
Toz ekşi hamurların kurutulma koşulları belirlenirken mikrobiyotanın
canlılığını koruması sağlanmıştır. Kurutulmadan önce ve kurutulduktan sonra
mikrobiyolojik sayımları yapılmıştır. Ayrıca 6 aylık depolama sonunda yapılan
mikrobiyal sayımla canlılık kontrolü gerçekleştirilmiştir.  Elde edilen toz ekşi hamurlar % 3, % 6 ve % 12
oranında hamura ilave edilerek ekmek üretimi yapılmıştır. Ekmek örnekleri ekşi
hamur kullanılmayan kontrol ekmeğine karşın raf ömrü süresince küflenme gelişimi
açısından karşılaştırılmıştır. Sonuçlar toz ekşi hamur kullanımının ekmeğin
asitliğini arttırdığını ve pH değerini düşürdüğünü göstermiştir. Ayrıca
kullanım miktarı ve çeşite bağlı olmakla birlikte küf gelişimini de engellediği
tespit edilmiştir.

References

  • Akgün, F.B. (2007). Ekşi hamur tozu eldesi ve ekmek üretiminde kullanılabilme olanakları (Doktora tezi) Pamukkale Universitesi, Denizli
  • Chavan, R.S., Chavan, S.R. (2011). Sourdough Technology—A Traditional way for whole some foods: A Review. Compr Rev Food Sci Food Saf, 10: 170-183.
  • Czerny M, Schieberle P (2002) Important aroma compounds in freshly ground wholemeal and white wheat flour - Identifidation and quantitative changes during sourdough fermentation. J Agri Food Chem, 50: 6835-6840.
  • Dal Bello, F., Clarke, C.I., Ryan, L.A.M., Ulmera, H., Schober, T.J., Strom, K., Sjogrend, J., Sinderen, D., Schnurer, J., Arendt, E.K. (2007). Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. J Cereal Sci, 45: 309–318.
  • De Vuyst, L., Neysens, P. (2005). The sourdough microflora: Biodiversity and metabolic interactions. Trends Food Sci Technol, 16:43-56.
  • De Vuyst, L., Van Kerrebroeck, S., Harth, H., Huys, G., Daniel, H.M., Weckx, S. (2014). Microbial ecology of sourdough fermentations: Diverse or uniform?. Food Microbiol, 37:11-29.
  • Delcour, J.A., Hoseney, R.C. (2010). Principles of cereal science and technology. St. Paul, MN, USA: AACC International.
  • Ghandi, A., Powell, B., Chen, X.D., Adhikari, B. (2012). The effect of dryer inlet and outlet air temperatures and protectant solids on the survival of Lactococcus lactis during spray drying. Drying Technol, 30 (14): 1649-1657.
  • Gobbetti, M., Corsetti, A., Rossi, J. (1994). The sourdough microflora Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. J Microbiol Biotechnol, 10:275-279.
  • Gocmen, D., Gurbuz, O., Kumral, A.Y., Dagdelen, A.F., Sahin, İ. (2007). The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties. Eur Food Res Technol, 225: 821-830.
  • Gürgün,V., Halkman, K. (1990). Mikrobiyolojide sayım yöntemleri, Gıda Teknolojisi Derneği Yayınları No:7, Ankara.
  • Hammes, W.P., Gänzle, M.G. (1998). Sourdough breads and related products. In: Wood, B.J.B. (Ed.), Microbiology of Fermented Food. Chapman and Hall London pp. 199-216.
  • Katina, K., Heinio, R.L., Autio, K., Poutanen, K. (2006). Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT, Food Sci Technol, 39: 1189-1202.
  • Keswet, L.M., Ayo, J.A., Bello, C.B. (2003). The effect of four Nigerian wheat flours on the loaf volume and sensory quality of bread.Nutr Food Sci, 33: 34 – 37
  • Kirchhoff, E., Schieberle, P. (2001). Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. J Agric Food Chem, 49:4304–4311
  • Koc, B., Sakin, M., Yilmazer Balkır P., Kaymak Ertekin, F. (2010). Spray drying of yogurt: Optimization of process conditions for improving viability and other quality attributes DryingTechnol, 28: 495–507
  • Martinez Anaya, M.A. (1996). Enzymes and bread flavour. J Agricu Food Chem, 44:2470-2480
  • Messens, W., Vuyst, L.D. (2002). Inhibitory substances produced by Lactobacilli isolated from sourdoughs- A Review. Int J Food Microbiol, 72:31-43.
  • Plessas, P., 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 Chem, 107: 883–889.
  • Randazzo, C.L., Heilig, H., Resestuccia, C., Giudici, P., Caggia, C. (2005). bacterial population in traditional sourdough eveluated by molecular methods. J Appl Microbiol, 99: 251-258.
  • Rizzello, C.G., Montemurro, M., Lorusso, A. (2016). Use of sourdough made with quinoa (Chenopodium quinoa) our and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiol, 56: 1-13.
  • Wu, C., Liu, R., Huang, W., Rayas-Duarte, P., Wang F., Yao, Y. (2012). Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads. J Cereal Sci, 56:127-133.
  • Voge, R.F., Pavlovic, M., Ehrmann, M.A., Wiezer, A., Liesegang, H., Offschanka, S., Voget, S., Angelov, A., Bocker, G., Liebl, W. (2011). Genomic analysis reveals Lactobacillus sanfranciscensis as a stable element in traditional sourdoughs. Microb Cell Fact, 10 (1):S6.
There are 23 citations in total.

Details

Other ID GD17035
Journal Section Articles
Authors

Müge Hendek Ertop

Publication Date October 15, 2017
Published in Issue Year 2017 Volume: 42 Issue: 5

Cite

APA Hendek Ertop, M. (2017). FARKLI FERMENTASYON ve KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ ve EKMEK KÜF GELİŞİMİ ÜZERİNDEKİ ETKİLERİ. Gıda, 42(5), 609-619.
AMA Hendek Ertop M. FARKLI FERMENTASYON ve KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ ve EKMEK KÜF GELİŞİMİ ÜZERİNDEKİ ETKİLERİ. The Journal of Food. October 2017;42(5):609-619.
Chicago Hendek Ertop, Müge. “FARKLI FERMENTASYON Ve KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ Ve EKMEK KÜF GELİŞİMİ ÜZERİNDEKİ ETKİLERİ”. Gıda 42, no. 5 (October 2017): 609-19.
EndNote Hendek Ertop M (October 1, 2017) FARKLI FERMENTASYON ve KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ ve EKMEK KÜF GELİŞİMİ ÜZERİNDEKİ ETKİLERİ. Gıda 42 5 609–619.
IEEE M. Hendek Ertop, “FARKLI FERMENTASYON ve KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ ve EKMEK KÜF GELİŞİMİ ÜZERİNDEKİ ETKİLERİ”, The Journal of Food, vol. 42, no. 5, pp. 609–619, 2017.
ISNAD Hendek Ertop, Müge. “FARKLI FERMENTASYON Ve KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ Ve EKMEK KÜF GELİŞİMİ ÜZERİNDEKİ ETKİLERİ”. Gıda 42/5 (October 2017), 609-619.
JAMA Hendek Ertop M. FARKLI FERMENTASYON ve KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ ve EKMEK KÜF GELİŞİMİ ÜZERİNDEKİ ETKİLERİ. The Journal of Food. 2017;42:609–619.
MLA Hendek Ertop, Müge. “FARKLI FERMENTASYON Ve KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ Ve EKMEK KÜF GELİŞİMİ ÜZERİNDEKİ ETKİLERİ”. Gıda, vol. 42, no. 5, 2017, pp. 609-1.
Vancouver Hendek Ertop M. FARKLI FERMENTASYON ve KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ ve EKMEK KÜF GELİŞİMİ ÜZERİNDEKİ ETKİLERİ. The Journal of Food. 2017;42(5):609-1.

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