Researches on The Enhancing of Performance and Productivity in Bread-Making By Using Liquid Ferment System

Authors : M Kürşat DEMİR, Selman TÜRKER, Adem ELGÜN, Nermin BİLGİÇLİ

Pages : 30-37

View : 29 | Download : 32

Publication Date : 2009-06-25

Article Type : Research Paper

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 insert ignore into journalissuearticles values(“ 15 % type 850 flour + DAHP + MgSO4”, “5 % wheat germ + 10 % type 850 flour” and “ 5 % active soy flour + 10 % type 850 flour”);, three generation insert ignore into journalissuearticles values(1., 2. and 3.);, and three different yeast inoculation levels insert ignore into journalissuearticles values(1.0 %, 2.0 % and 3 %); were used as factors. The liquid ferment production was carried out under controlled conditions insert ignore into journalissuearticles values(pH 5 and 30oC); by applying aeration insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(loaf volume, specific volume and crust color); and internal properties insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(Type 850);, yeast nutrient insert ignore into journalissuearticles values(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