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

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dc.contributor.authorKarlidag, Senem
dc.contributor.authorArıcı, Muhammet
dc.contributor.authorOzulku, Gorkem
dc.date.accessioned2024-10-29T17:52:52Z
dc.date.available2024-10-29T17:52:52Z
dc.date.issued2022
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractCarob 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.
dc.identifier.doi10.33462/jotaf.1022834
dc.identifier.endpage553
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue3en_US
dc.identifier.startpage541
dc.identifier.trdizinid1152744
dc.identifier.urihttps://doi.org/10.33462/jotaf.1022834
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1152744
dc.identifier.urihttps://hdl.handle.net/20.500.11776/13182
dc.identifier.volume19
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTekirdağ Ziraat Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectRheology
dc.subjectCarob Flour
dc.subjectSourdough
dc.subjectType I
dc.subjectBread quality
dc.titleCarob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality
dc.typeArticle

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