Ekşi hamura kefir ilavesi ile mikroflorası zenginleştirilmiş hamurlardan yapılan ekmeklerin karakteristik özelliklerinin belirlenmesi
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Dosyalar
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
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Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Özet
Bu araştırmada, fermente süt ürünlerinden biri olan kefirin ekmek kalitesine etkisi incelenmiştir. Ekşi maya ve yaş maya ile birlikte %30-40 oranında kefir kullanılarak birlikte yoğurulan hamurlardan fermantasyon sonrası ekmek yapılmıştır. İlk aşamada hamurun reolojik özellikleri, daha sonra da üretilen ekmeklerin bazı kimyasal, reolojik ve tekstürel özellikleri tespit edilmiştir. Elde edilen araştırma verilerinden, ekmek üretiminde %40 oranında kefirin ekşi maya ile birlikte kullanılmasının, hamur reolojik özelliklerinde ve ekmeğin hacim, spesifik hacim, kabuk rengi, ekmek içi tekstürü ve renk değerlerinde diğer ekmek örneklerine göre istatistiki bakımdan (p<0.05) olumlu sonuçlar verdiği belirlenmiştir. Bu sonuçlar doğrultusunda, kefir kullanımının, temel gıda maddesi olan ekmeği besinsel açıdan zenginleştirilebileceği gibi başta hamur olmak üzere ekmeğin reolojik ve tekstürel özelliklerinde de olumlu sonuçlar verdiği tespit edilmiştir.
In this research, the effect of kefir, one of fermented dairy products, on quality of bread was examined. Dough samples were kneaded together by using at 30-40% kefir with sour yeast and fresh yeast and baked after fermentation. During the initial phase, rheological specifications of dough samples were detected and during the following phase, some chemical, rheological and textural specifications of the bread samples were detected. From the research data obtained, it was determined that using kefir at 40% along with sour dough in bread production yields (p<0.05) more positive results statistically compared to other bread samples in terms of rheological specifications of dough as well as volume, specific volume, crust colour, interior texture and colour values of bread. In line with these results, it was noted that using kefir may both nutritionally fortify bread, the main foodstuff, and yield positive rheological and textural specifications of bread, particularly in dough.
In this research, the effect of kefir, one of fermented dairy products, on quality of bread was examined. Dough samples were kneaded together by using at 30-40% kefir with sour yeast and fresh yeast and baked after fermentation. During the initial phase, rheological specifications of dough samples were detected and during the following phase, some chemical, rheological and textural specifications of the bread samples were detected. From the research data obtained, it was determined that using kefir at 40% along with sour dough in bread production yields (p<0.05) more positive results statistically compared to other bread samples in terms of rheological specifications of dough as well as volume, specific volume, crust colour, interior texture and colour values of bread. In line with these results, it was noted that using kefir may both nutritionally fortify bread, the main foodstuff, and yield positive rheological and textural specifications of bread, particularly in dough.
Açıklama
Anahtar Kelimeler
Kefir, ekmek, ekşi maya, yaş maya, kalite kriteri, bread, sourdough, fresh yeast, quality criteria
