A comparative analysis of microbial, chemical composition, and quality parameters in Kürtün-Araköy and Gümüşhane breads

Authors : Büşra Çimen, Fırat Yılmaz
Pages : 533-544
Doi:10.17714/gumusfenbil.1617222
View : 71 | Download : 50
Publication Date : 2025-06-15
Article Type : Research Paper
Abstract :The objective of this study was to ascertain the distinguishing characteristics of Kürtün-Araköy bread and Gümüşhane bread, two local breads produced in Gümüşhane province in the Eastern Black Sea region. Furthermore, the bread dough samples employed in bread production were subjected to microbiological analyses. It was determined that the number of microorganisms in the sourdough samples used in the production of Gümüşhane bread was high (P<0.001). In this context, breads sold in the Gümüşhane province were collected and subjected to a series of analyses. These included chemical, microbiological, colour and HMF analyses of the bread samples. As a result of microbiological analyses performed on bread samples; It was observed that there were statistical differences in terms of lactic acid bacteria on MRS agar and yeast-mold counts. However, based on the chemical analyses performed on the bread samples, it was determined that there were statistically significant differences between the bread samples. The resulting data were then subjected to statistical analyses, with the objective of determining the differences between the bread samples. This was achieved through the use of PCA analysis, which also enabled the determination of the significance levels of these differences. In addition, the relationship between the colour values of the bread samples and the amount of HMF was also investigated in this study. The findings indicated that as the L* and b* colour values decreased, the HMF content of the bread samples increased. In this study, it was determined that Kürtün-Araköy and Gümüşhane breads have distinctive characteristics.
Keywords : Ekmek, Kimyasal analiz, HMF, Mikrobiyolojik analiz, Başlıca bileşen analizi (PCA)

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