Likit ferment sisteminde yavan formulasyonla ekmek yapımının katkı ve süre bakımından optimizasyonu üzerinde araştırmalar

Tez Türü: Yüksek Lisans

Tezin Yürütüldüğü Kurum: Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Türkiye

Tez Danışmanı: Adem Elgün

Tezin Onay Tarihi: 1989

Tezin Dili: Türkçe

Özet:

The purpose of this study is to determine, the optimization of the liquid ferment method which is an alternative method to the traditional !xeadmaking method (Direct Method) and Sponge-Method from the point of view of the time and addition At the first stage of the research, the comparision of various breadmaking methods and the optimum dose of Liquid Ferment prepared by using different levels of flour has been determined. As a result of the panel tests and the statistical analyses, it was found out that the breads made by adding 10 % flour with ferment give similar results to the Sponge-Dough bread and better result than the other liquid method bread (prepared by adding 0 %, 30 %, 50 % flour to the ferment) and Direct Method bread. According to the results of the first experiments from the point of view of taking a decision of the Liquid Ferment Method shortening the time of production, getting better of the pecularities of the bread and above all, the aromatic profile keeping the neutral taste of the bread has been provided by the bread produced by inoculating daily yoghurt and yoghurt bacteria (lactobacillus bulgaricus, StreptecocGus lactis) into ferment.