Buğday Çeşidi ve Çimlendirmenin Sıvı Hamur Fermantasyonuna Etkileri

Doğanay Yüksel; Sabahattin Cömertpay; Ahmet Levent İnanç

doi:10.18016/ksutarimdoga.vi.1677424

TR EN

Buğday Çeşidi ve Çimlendirmenin Sıvı Hamur Fermantasyonuna Etkileri

Öz

Çimlendirilmiş iki farklı buğday çeşidine (ZDEB-103 ve B35K) ait unların sıvı hamur fermantasyonu üzerine etkilerini araştırmak için iki aşamalı işlem gerçekleştirilmiştir. İlk aşama, en iyi çimlendirme süresini belirleme aşamasıdır. Çimlendirilen (1-7 gün) buğdaylarda suda çözünür protein (SÇP), toplam serbest amino asit (TSAA) miktarları ve proteolitik aktivite düzeyleri belirlenmiştir. Çimlenme süresi arttıkça, ZDEB-103 çeşidinin TSAA ve SÇP miktarlarının da arttığı tespit edilmiştir. Çimlendirmenin 2. gününden itibaren tüm zaman noktalarında, B35K çeşidinin proteolitik aktivitesi ZDEB-103 çeşidine kıyasla daha yüksek bulunmuştur. Bu aşamada her iki çeşit için de ideal çimlendirme süresi 4 gün olarak belirlenmiştir. İkinci aşamada, çimlendirilmiş (4 gün) ve çimlendirilmemiş (kontrol) buğdaylarla hazırlanan unların kullanıldığı Tip II hamurlarda, 24 saat spontan ve kültür (Lactobacillus paracasei) fermantasyonu gerçekleştirilmiştir. Fermantasyon sürecinde pH, toplam titre edilebilir asitlik (TTA), SÇP, TSAA düzeyleri ve laktik asit bakterileri (LAB) gelişimi takip edilmiştir. Çimlendirme uygulaması hamurların TSAA ve SÇP düzeylerinde artış sağlamış, LAB gelişimini desteklemiş ve pH düşüşünü hızlandırarak TTA seviyesini yükseltmiştir. En düşük pH (3.36) ve en yüksek TTA (22.37 mL) değerleri çimlendirilmiş ZDEB-103 tam buğday unu ile hazırlanan kültür fermantasyonu örneklerinde elde edilmiştir. Bu bulgular, çimlendirilmiş buğday unlarından elde edilen Tip II hamurların kurutulmuş formlarının, tarhana ve ekşi maya ekmek gibi geleneksel fermente ürünlerin duyusal, besinsel ve biyoyarayışlılık özelliklerini iyileştirebileceğini göstermektedir.

Anahtar Kelimeler

Effects of Wheat Cultivar and Germination on Liquid Dough Fermentation

Abstract

This study aimed to evaluate the effects of flours obtained from two wheat cultivars (ZDEB-103 and B35K), subjected to a germination pre-treatment, on liquid sourdough fermentation. In the first stage, whole wheat flours prepared from wheat grains germinated for 1–7 days were analyzed for water-soluble protein (WSP), total free amino acid (TFAA) contents, and proteolytic activity. In ZDEB-103, TFAA and WSP levels increased more markedly with germination time, whereas B35K exhibited higher proteolytic activity throughout the germination period. At the end of the first stage, the optimal germination period was determined as 4 days. In the second stage, semi-liquid Type II sourdoughs were prepared using both germinated (4 days) and non-germinated (control) flours and subjected to 24-hour fermentation, either spontaneously or with Lactobacillus paracasei inoculation. During fermentation, pH, total titratable acidity (TTA), TFAA, WSP levels, and lactic acid bacteria (LAB) growth were monitored. Germination enhanced TFAA and WSP levels, supported LAB development, and accelerated pH decrease, TTA increase. The lowest pH (3.36) and highest TTA (22.37 mL) values were recorded in the inoculated sourdough sample prepared with germinated ZDEB-103 flour. Results indicate that, dried forms of Type II sourdoughs derived from germinated whole wheat flours may improve the sensory, nutritional and bioavailability characteristics of traditional fermented products such as tarhana and sourdough bread.

Keywords

Supporting Institution

Kahramanmaraş Sütçü İmam Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

2021/1-26D

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Details

Primary Language

Turkish

Subjects

Food Engineering

Journal Section

Research Article

Authors

Doğanay Yüksel ^*
0000-0002-1926-5573
Türkiye

Sabahattin Cömertpay
0000-0003-4850-6927
Türkiye

Ahmet Levent İnanç
0000-0002-7363-5096
Türkiye

Early Pub Date

July 25, 2025

Publication Date

September 11, 2025

Submission Date

April 16, 2025

Acceptance Date

June 27, 2025

Published in Issue

Year 2025 Volume: 28 Number: 5

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1677424

IZ

https://izlik.org/JA29RX65JR

Cite

RIS / Bibtex

APA

Yüksel, D., Cömertpay, S., & İnanç, A. L. (2025). Buğday Çeşidi ve Çimlendirmenin Sıvı Hamur Fermantasyonuna Etkileri. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 28(5), 1296-1307. https://doi.org/10.18016/ksutarimdoga.vi.1677424