Akademik Veri Yönetim Sistemi
Tezin Türü: Yüksek Lisans
Tezin Yürütüldüğü Kurum: Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Türkiye
Tezin Onay Tarihi: 2002
Tezin Dili: Türkçe
Öğrenci: MUSTAFA YILMAZ
Danışman: Ferid Aydın
Özet:
| ABSTRACT Master Thesis BREAD MAKING WITH SOURDOUGH AND SOURDOUGH MICROFLORA Mustafa YILMAZ Atatürk University Graduate School of Natural and Applied Sciences Department of Food Sicience and Technology Supervisor: Asst Prof. Dr. Ferit AYDIN The bread which is produced by fermentation of Saccharomyces cerevisiae and lactic acid bacteria has been a very important fermented product for centuries. Nowadays, approximately 4000 kinds of bread are produced. These varieties result from different formulation, application of different dough making methods and baking methods. Recently, sourdough method maked with several formulations is the one of dough methods which makes it very popular. The principle of sourdough method is to use commercial starter culture yeast with wild-yeast from dough ingredients and enviroment, saccarolitic Clostridium species and dough pieces containing heterofermentative lactic acid bacteria as a yeast source for the next dough making. In this work, sourdough method which as a valuable interest among the bread dough methods and related studies which sourdough microflora were reported. In the modern bread production, lactic acid bacteria which produce high level acid are inoculated to dough as starter culture in order to make dough sour. Lactobacillus sanfrancisco, L. plantarum, L. brevis, L, fermenti, L. delbrueckii, Leuconostoc mesenteroides, Pediococcus acidiliactici, P. pentosaceus, Enterecoccus faecium, E. faecalis lactic acid bacteria and Saccharomyces cerevisiae, Candida krusei, Candida hotmii, Hansenula anomala ve Pichia saitoi yeast in the production of different type of bread produced by sourdough method are active groups. Recently there have been many studies on sourdough produced with either spontaneous or starter culture therefore the production an consumption of sourdough have became very common. By doing this study it was determined that the bread produced with sourdough method is more aromatic, has a very long shelf life and high volume, and acceptable for the all properties. 2002, 84 pages Keywords: Bread, sourdough, lactic acid bacteria, yeast, starter n | |||