IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR

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Ozulku G., Ozay D. S.

ACTA ALIMENTARIA, cilt.49, sa.2, ss.170-180, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 49 Sayı: 2
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1556/066.2020.49.2.6
  • Dergi Adı: ACTA ALIMENTARIA
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.170-180
  • Hacettepe Üniversitesi Adresli: Evet

Özet

The breadmaking quality of bug-damaged wheat flours with high protease activity (LPAWF) and low protease activity (LPAWF) was attempted to be improved by using sourdough (prepared by L. plantarum (SDI) and L. sanfrancissensis (SD2)) and liquid rye sour (LRS) in this study. The effects of sourdoughs (20 and 40%) and LRS (1 and 2%) on the protease activity of the HPAWF were determined by SDS-PAGE. Protease activity of HPAWF decreased with the addition of 40% SDI, 20% SD2, and both levels of LRS (1 and 2%) compared to a control sample. The HPAWF bread samples produced with LRS (1 and 2%) had higher volume (P<0.05) and bread quality as compared to sourdough applications. LPAWF bread sample was comparable with those of 40% SD2 added sample in terms of volume and hardness (N) values (P>0.05), while SDI addition caused quality losses. The overall results suggested that addition of 2% LRS had promising results for improving bread quality flours that were damaged by suni-bug at low levels.