Likit ferment sisteminde yavan formulasyonla ekmek yapımının katkı ve süre bakımından optimizasyonu üzerinde araştırmalar

Abstract

The purpose of this study is to determine, the optimization of theliquid ferment method which is an alternative method to the traditional!xeadmaking method (Direct Method) and Sponge-Method from the pointof view of the time and additionAt the first stage of the research, the comparision of variousbreadmaking methods and the optimum dose of Liquid Ferment preparedby using different levels of flour has been determined. As a result ofthe panel tests and the statistical analyses, it was found out that thebreads made by adding 10 % flour with ferment give similar results tothe Sponge-Dough bread and better result than the other liquid methodbread (prepared by adding 0 %, 30 %, 50 % flour to the ferment) andDirect Method bread.According to the results of the first experiments from the point ofview of taking a decision of the Liquid Ferment Method shortening thetime of production, getting better of the pecularities of the bread andabove all, the aromatic profile keeping the neutral taste of the breadhas been provided by the bread produced by inoculating daily yoghurtand yoghurt bacteria (lactobacillus bulgaricus, StreptecocGus lactis)into ferment.