Publication:
The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties

dc.contributor.authorDağdelen, Adnan Fatih
dc.contributor.buuauthorGöçmen, Duygu
dc.contributor.buuauthorGürbüz, Ozan
dc.contributor.buuauthorKumral, Ayşegül Yıldırım
dc.contributor.buuauthorŞahin, İsmet
dc.contributor.departmentMühendislik Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.orcid0000-0001-7871-1628
dc.contributor.researcheridAAG-8415-2021
dc.contributor.scopusid55967047900
dc.contributor.scopusid8528582100
dc.contributor.scopusid16039935800
dc.contributor.scopusid14020460400
dc.date.accessioned2022-09-13T06:56:35Z
dc.date.available2022-09-13T06:56:35Z
dc.date.issued2007-09
dc.description.abstractSourdough was prepared with cellular suspension containing 109 cfu of each strain mL-1 and incubated at 28 °C for 24 h and at 37 °C for 4 h. Two different sourdough levels (20 and 40%) were used in bread dough preparation. The bread doughs were proofed at 30 °C and 85% relative humidity for 60/120/180 min. When glutenin changes that occurred in samples 17, 18, 19, and 20 (40% SD 28) are compared with those that appeared in controls, it is obvious that, the relative intensities of some of the protein bands slightly decreased and a few fainter protein bands appeared (which did not exist in controls). A few fainter protein bands corresponding to the MM ≈ 25 kDa (high-mobility region) and the MM ≈ 66 kDa (low-mobility region) were appeared in the same samples. In the samples prepared with 20% sourdoughs incubated at 28 or 37 °C, the bands were still evident after 180 min of proof. This can be explained that glutenin fractions were not hydrolysed in these applications due to the delay in pH drop. The use of 40% sourdough incubated at 28 °C for 24 h resulted in sticky doughs and breads with lower volume, harder texture, unsatisfactory crumb grain and unpleasant flavour than the rest of the samples. The use of sourdoughs incubated at 37 °C for 4 h caused positive effect on loaf volumes, specific loaf volumes and crumb structure.
dc.identifier.citationGöçmen, D. vd. (2007). "The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties". European Food Research and Technology, 225(5-6), 821-830.
dc.identifier.endpage830
dc.identifier.issn1438-2385
dc.identifier.issn1438-2385
dc.identifier.issue5-6
dc.identifier.scopus2-s2.0-34547594487
dc.identifier.startpage821
dc.identifier.urihttps://doi.org/10.1007/s00217-006-0487-6
dc.identifier.urihttps://link.springer.com/article/10.1007%2Fs00217-006-0487-6
dc.identifier.urihttp://hdl.handle.net/11452/28655
dc.identifier.volume225
dc.identifier.wos000248608400025
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherSpringer
dc.relation.collaborationSanayi
dc.relation.journalEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectGlutenin
dc.subjectTriticum aestivum
dc.subjectBakeries
dc.subjectGrain (agricultural product)
dc.subjectBread doughs
dc.subjectLactic-acid bacteria
dc.subjectLactic starter
dc.subjectSDS-PAGE
dc.subjectSourdough
dc.subjectGlutenin patterns
dc.subjectLactic starters
dc.subjectHydrolysis
dc.subjectRheology
dc.subjectStarter cultures
dc.subjectProteins
dc.subjectSubunits
dc.subjectEnzymes
dc.subjectBiotechnology
dc.subjectAcidification
dc.subjectLactobacilli
dc.subjectFermentatıon
dc.subjectProteolysis
dc.subject.scopusSourdough; Candida Humilis; Lactobacillus Sanfranciscensis
dc.subject.wosFood science & technology
dc.titleThe effects of wheat sourdough on glutenin patterns, dough rheology and bread properties
dc.typeArticle
dc.wos.quartileQ2
dspace.entity.typePublication
local.contributor.departmentMühendislik Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atScopus
local.indexed.atWOS

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