Hamur hazırlanmasında şerbetçiotu ve laktik starter kullanımının hamur ve ekmeğin özelliklerine etkileri
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Date
1996-04-19
Authors
Göçmen, Duygu
Journal Title
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Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu araştırmada, maya yanında laktik starter ve şerbetçiotu kullanımı ile hamur ve ekmek kalitesine, özellikle bayatlama özerine etkilerinin incelenmesi amaçlanmıştır. Bunun için, saf kültür olarak çoğaltılan laktik asit bakterilerinden L. plantarum ve L, fermentum türleri, karışık starter olarak kullanılmıştır. Denemelerde 2xl09/ml hücre içeren karışık kültür, tartılan un miktarına göre %2 ve %4 oranında aşılanmıştır. Şerbetçiotu ise, ön denemelerde acılık hissedilmeyecek şekilde saptanan %0.025 ve %0.05 oranlarında tartılmış ve su ile kaynatılarak, elde edilen ekstrakt yoğurmada kullanılmıştır. Materyal olarak, Ankara piyasasından sağlanan Tip 1, Tip 3 ve Tip 5 unlan Aralık 1993, Mart ve Haziran 1994 olmak üzere üçer ay aralarla, üç farklı dönemde; kimyasal bileşim, teknolojik özellikler ve ekmek denemesi yönünden araştırmaya tabi tutulmuştur. Elde edilen sonuçlara göre; en iyi bulgular her üç tip un için de ikinci dönemde saptanırken, en düşük değerler ikinci üç aylık bekletme sonunda yapılan üçüncü dönem sonunda ortaya çıkmıştır, ikinci dönem sonundaki bu olumlu gelişme, unun öğütmeden sonra bir süre depolanması ile biyokimyasal yapısında gerçekleşen olgunlaşmaya bağlanabilir. Üçüncü dönemdeki kalite kaybı ise, uzun süre depolamanın neden olduğu bayatlamanın bir belirtisi olarak kabul edilebilir. Hemen tüm katkı maddeleri, hamur ve ekmek özelliklerine, pH ve asitlik gelişimine ve ayrıca bayatlama üzerine etkide bulunmuştur. Özellikle, laktik starter - şerbetçiotu karışık katkıları, her iki katkı maddesinin ayrı ayrı kullanımlarından daha etkili sonuçlar vermiştir. Örneğin, bayatlamanın geciktirilmesinde en iyi sonuç, %0.05 şerbetçiotunun %2 ve %4 laktik starterler ile kombine uygulamalarında elde edilmiştir. Bunları %0.025 şerbetçiotu ile her iki orandaki laktik starter kombinasyonları izlemiştir. Katkı maddelerinin ayrı ayrı uygulamaları hamur ve ekmek özelliklerinde, sayısal olarak büyük farklar ortaya koyamamışsa da, %4 oranındaki laktik starter kullanımında daha belirgin olmak üzere laktik starter katkısı, ekmeğin bayatlamasını geciktirici etki yapmıştır. %0.025 ve %0.05 şerbetçiotu katkıları ise kalite ve bayatlama üzerine en az etkide bulunan uygulamalar olarak belirlenmiştir.
The Effect Of The Use Of Hop And Lactic Starter On The Properties Of Dough And Bread in The Preparation Of Dough in this research, the effects of lactic starter and hop additives, nearby yeast on the quality of dough and bread, especially on staling were Investigated. With this purpose, of the lactic add bacteria propagated as püre culture, L. plantanun and L. fermenttim were used as mixed starter. in the trials, the mlxed culture containing 2xlO^ cells per mi was Inoculated at the rates of 2% and 4% depending on the flour quantity. Hop was weighed at the rates of 0.025% and 0.05% which were determined not to cause bittemess in preliminary trials, then it was boiled with water and the resulted extract was used in preparation of dough. The Type l, Type 3 and Type 5 flours were subjected to investigation with respect to ehemical composition, technological properties and bread trial at three different periods, with three-month intervals. i.e. December 1993, March and June 1994. According to the results obtained, the best values for ali three types of flours were determined at the second period, whereas the lowest values were observed at the end of the third term following the second three-month-keeping. This positivi development at the end of the second period can be attributed to the maturation in the biochemical structure of flour due to the storage of it following milling. The quaüty loss at the third period can be considered as an indication of staling caused by long term storage. Almost ali additives were affective on dough and bread properties, pH and acidity development and moreover on staling. Especially, lactic starter and hop mixed additives gave more eîfective results compared with the use of these additives seperately for instance, the best result in the delaying of staling was obtained from the combined application of 0.05% hop and lactic starters at the rates of 2% and 4%. This was followed by the combination of 0.025% hop and lactic starters at the two rates stated above. Although the seperate applications of additives could not lead to numerically important differences in the dough and bread properties, the lactic starter additives had delaying effect on the staling of bread, being more pronounced with the use of 4% lactic starter. 0.025% and 0.05% hop additives were determined as the applications having least effect on the quality and staling.
The Effect Of The Use Of Hop And Lactic Starter On The Properties Of Dough And Bread in The Preparation Of Dough in this research, the effects of lactic starter and hop additives, nearby yeast on the quality of dough and bread, especially on staling were Investigated. With this purpose, of the lactic add bacteria propagated as püre culture, L. plantanun and L. fermenttim were used as mixed starter. in the trials, the mlxed culture containing 2xlO^ cells per mi was Inoculated at the rates of 2% and 4% depending on the flour quantity. Hop was weighed at the rates of 0.025% and 0.05% which were determined not to cause bittemess in preliminary trials, then it was boiled with water and the resulted extract was used in preparation of dough. The Type l, Type 3 and Type 5 flours were subjected to investigation with respect to ehemical composition, technological properties and bread trial at three different periods, with three-month intervals. i.e. December 1993, March and June 1994. According to the results obtained, the best values for ali three types of flours were determined at the second period, whereas the lowest values were observed at the end of the third term following the second three-month-keeping. This positivi development at the end of the second period can be attributed to the maturation in the biochemical structure of flour due to the storage of it following milling. The quaüty loss at the third period can be considered as an indication of staling caused by long term storage. Almost ali additives were affective on dough and bread properties, pH and acidity development and moreover on staling. Especially, lactic starter and hop mixed additives gave more eîfective results compared with the use of these additives seperately for instance, the best result in the delaying of staling was obtained from the combined application of 0.05% hop and lactic starters at the rates of 2% and 4%. This was followed by the combination of 0.025% hop and lactic starters at the two rates stated above. Although the seperate applications of additives could not lead to numerically important differences in the dough and bread properties, the lactic starter additives had delaying effect on the staling of bread, being more pronounced with the use of 4% lactic starter. 0.025% and 0.05% hop additives were determined as the applications having least effect on the quality and staling.
Description
Keywords
Hamur, Laktik starter, Şerbetçiotu, Dough and bread quality, Lactic starter, Hop, Saf kültür, Karışık kültür, Ekstrakt, Kimyasal bileşim, Teknolojik özellik, Hamur ve ekmek kalitesi, Bayatlama ve bayatlamanın geciktirilmesi, Pure culture, Chemical composition, Technological properties, Stalling and delaying of staling, Extract
Citation
Göçmen, D. (1996). Hamur hazırlanmasında şerbetçiotu ve laktik starter kullanımının hamur ve ekmeğin özelliklerine etkileri. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.