- Selcuk Journal of Agriculture and Food Sciences
- Vol: 23 Issue: 48
- Researches on The Enhancing of Performance and Productivity in Bread-Making By Using Liquid Ferment ...
Researches on The Enhancing of Performance and Productivity in Bread-Making By Using Liquid Ferment System
Authors : M. Kürşat Demir, Selman Türker, Adem Elgün, Nermin Bilgiçli
Pages : 30-37
View : 13 | Download : 16
Publication Date : 2009-06-25
Article Type : Research Article
Abstract :In this research, to investigate the possibility of higher performance and productivity of baker’s yeast by the com-bining the yeast production with liquid flour ferment system on a lab type fermentor was aimed by using some natural nitrogen sources in stead of yeast foods. In the experimental design; three different flour additive combinations (" 15 % type 850 flour + DAHP + MgSO4”, "5 % wheat germ + 10 % type 850 flour” and " 5 % active soy flour + 10 % type 850 flour”), three generation (1., 2. and 3.), and three different yeast inoculation levels (1.0 %, 2.0 % and 3 %) were used as factors. The liquid ferment production was carried out under controlled conditions (pH 5 and 30oC) by applying aeration (from 0.2 to 0.8 lt/h with gradual increase). The liquid ferments obtained were used by adapting to Turkish type bread-making method. External (loaf volume, specific volume and crust color) and internal properties (crumb texture and color) of the bread loaves were the parameters used. As result, liquid ferment breads produced by the addition of 15 % ferment flour (Type 850), yeast nutrient (DAHP + MgSO4) and inoculation of 1 % of compressed yeast under the aerated conditions gave the similar bread quality com-pared with direct bread making method achieved with 3 % compressed yeast. To use the half of liquid ferment produced with 1.0, 2.0 and 3.0 % compressed yeast in stead of commercial compressed yeast at the following second and third generations did not give satisfactory results and decreased the bread volume gradually. Wheat germ used as a source of nitrogen was secondary in quality with increasing yeast inoculation concentrations. However, it gave the better results when 1.0 % of yeast inoculation, especially in the brown bread types. Active soy flour was found to be appropriate in the production of white bread.Keywords : Ekmek mayası, Saccharomyces cerevisiae, Sıvı ferment, Ekmek, Un ferment