The physiochemical properties of dough used in theproduction of traditional Afyonkarahisar bread and isolation and identification of the yeast that play a role in the dough fermantation

In this study, it was aimed to determine the physicochemical components of 25 different sourdough samples obtained from the bakeries operating in the Afyonkarahisar region and the existing yeast species in the sourdough. The dry matter values (%) of 25 different sourdough samples examined varied between 38.07 and 55.83, and the average dry matter value (%) was determined as 48.64. The pH values of the sourdough samples varied between 3.53 and 5.12, and the average pH value of the samples was determined as 4.10. It was determined that the water activity value (aw) of 25 different sourdough samples examined varied between 0.726 and 0.809. The average aw value of the samples was calculated as 0.773. It was determined that the L* value of the sourdough samples varied between 79.72 and 88.96, the a* value between 2.79 and 6.57 and the b* value between 9.06 and 16.53. The average L* value of the samples was determined as 86.58, the a* value was 4.09 and the average b* value was 13.46. As a result of the identification of yeast species isolated from sourdough samples taken from 25 different bakeries operating in Afyonkarahisar province, Saccharomyces cerevisiae (68%) yeast was detected the most in the sourdough flora, followed by Kluyveromyces lactis (44%).