Volume 43 - Issue 4 - 283 - 293

Evaluating the Effects of Sourdough, Bakery Yeast and Sodium Bicarbonate on Texture, Volatile Compounds and Staling of Barbari Bread

Barbari Ekmeğinin Bayatlama ve Uçucu Bileşik Özelliklerine Maya, Fırıncılık Mayası ve Sodyum Bikarbonat Etkisinin Değerlendirilmesi


There are various methods to process dough for bread production. In this study, sourdough, bakery yeast, sodium bicarbonate and a combination of bakery yeast and sodium bicarbonate were used to produce dough of Barbari bread. The structure of the texture of bread, bread staling and volatile compounds of bread samples were analyzed. The results showed that the texture of treated bread samples with a combination of bakery yeast and sodium bicarbonate had less hardness and were stale later. Generally, 33 volatile compounds were observed in this type of bread. Most of these compounds were aldehyde, alcohol, and ketones compounds. 



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