Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4406
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dc.contributor.authorAkyuz, Guliz-
dc.contributor.authorMazi, BG.-
dc.date.accessioned2024-03-15T11:09:34Z-
dc.date.available2024-03-15T11:09:34Z-
dc.date.issued2020-
dc.identifier.citationAkyüz, G., Mazi, BG. (2020). Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis. J. Food Process Preserv., 44(6). https://doi.org/10.1111/jfpp.14498en_US
dc.identifier.issn0145-8892-
dc.identifier.issn1745-4549-
dc.identifier.urihttp://dx.doi.org/10.1111/jfpp.14498-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000528922400001-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4406-
dc.descriptionWoS Categories: Food Science & Technologyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Food Science & Technologyen_US
dc.description.abstractThis study aimed to investigate the potential of Kluyveromyces lactis to be used as baker's yeast in production of lean bread (100% of wheat flour) and sucrose (10%), lactose (10%), or whey (13.35%) supplemented breads. The pH, total titratable acidity, baking loss, specific volume, color parameters, textural, and sensory properties of breads produced by K. lactis were measured and compared with those of breads produced by commercial baker's yeast. Type of yeast and dough formulation had significant influences on pH, specific volume, baking loss, textural parameters, and color parameters of breads. Commercial baker's yeast presented better results than K. lactis in lean bread. The investigated parameters of K. lactis leavened bread were improved with the addition of each ingredient. Whey and lactose added breads leavened by K. lactis had quality characteristics and sensory scores as good as or better than the breads leavened by commercial baker's yeast. Practical applications Several studies have focused on the increase in the nutritional value of wheat based bread. Fortification of dough with whey improves bread protein quality, but also may negatively affect the other quality characteristics of bread. Moreover, breads containing whey powder may not be suitable for people with lactose intolerance due to the high amount of lactose found in it. Kluyveromyces lactis has ability to utilize lactose as a source of carbon. In this study, whey powder fortified bread leavened by K. lactis was judged as acceptable by the sensory panel and received similar scores for odor, taste, and overall acceptability compared to commercial baker's yeast. The results of this study show that K. lactis is feasible yeast for the production of whey powder enriched bread, and thus, may help to use whey powder as a suitable ingredient in bread making.en_US
dc.description.sponsorshipOrdu University [TF 1412]en_US
dc.language.isoengen_US
dc.publisherWILEY-HOBOKENen_US
dc.relation.isversionof10.1111/jfpp.14498en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectWHITE PAN BREAD, WHEY-PROTEIN CONCENTRATE, ESSENTIAL AMINO-ACIDS, SACCHAROMYCES-CEREVISIAE, MAILLARD REACTIONS, DAIRY INGREDIENTS, BAKING, FLOUR, MARXIANUS, QUALITYen_US
dc.titlePhysicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactisen_US
dc.typearticleen_US
dc.relation.journalJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-3522-9716en_US
dc.contributor.authorID0000-0003-3478-6243en_US
dc.identifier.volume44en_US
dc.identifier.issue6en_US
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