The effect of some physical and chemical parameters during storage of simit by using kefir grains as baker's yeast for the production

Simit is a traditional food of Turkey. In this thesis, production of simit by using kefir grains and its extension of stability, aroma, texture and flavour has been aimed. Simit samples were produced in 3 different concentration which contains varied rate of kefir grains as well as standart sample that contains baker's yeast. This samples were stored 3-5 days for the purpose of determining kefir grains effects on stability. The leavening activity, volume, analysis of some minerals and sensory analysis have been performed before storage of control samples and other samples which is leavened with %1, %2 and %3 rates of kefir grains. In addition, the moisture, acidity, texture and aroma (volatile compounds) have been analysed during storage. As a result of leavening activity analysis, although the rate of baker's yeast was higher, it is determined that kefir grains is also qualified for production of simit. Moreover, in consequence of all analysis, it was determined that stability, aroma, texture and flavour are enhanced by using kefir grains in the production of simit. Keywords: Simit, kefir, grains, aroma, flavour, texture, moisture, acidity, volume, leavening.