Bihter YILDIZ, Tuğçe CEYHAN, Avni ÇAKICI

13396

SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW

SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW

Sourdough yeast is used as a starter culture in preparation of dough and bread and is basically a flour mixture with metabolically active yeast and lactic acid bacteria (LAB). Sour yeasts are grouped under three groups worldwide depending on production technologies such as; Traditionally produced sour yeast (Type I), Industrially produced semi-fluid sour yeast (Type II) and Industrially produced dried sour yeast (Type III). Each species of sour yeast has its own unique LAB microflora. During sour yeast fermentation, as a result of microorganism activities, the acetic acid, lactic acid and ethyl alcohol bread in which heterofermentative LAB create a unique aroma. In addition, added sour yeast to the bread dough supports less elastic and smoother dough formation and delays the stale of the bread. The microflora of the sourdough may also change due to the process parameters such as temperature, pH as well as starter culture (grain, yoghurt, kefir, fruit and vegetable). In this study, research has been conducted on sourdough bread, which is known as the oldest biotechnological method but has become more popular and consumed with the awareness of cons umers in recent years.
Keywords:

Sourdough, Sour yeast, Classification of sourdough yeast,

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International Journal of Food Engineering Research-Cover
  • ISSN: 2149-5777
  • Başlangıç: 2015
  • Yayıncı: İstanbul Aydın Üniversitesi
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SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW

Bihter YILDIZ, Tuğçe CEYHAN, Avni ÇAKICI