Comparison of the Kürtün-Araköy and Gümüşhane breads produced in the Eastern Black Sea region in terms of microbiological, chemical and some quality parameters

In this study, Gümüşhane bread and Kürtün-Araköy bread, specific to the province of Gümüşhane, were subjected to microbiological and chemical analysis, and color analysis of the bread was also performed. The result of microbiological analysis of bread dough has shown significant differences. LAB counts on growth MRS agar was 6.98 ± 0.03 log cfu/g in the Araköy bread dough and 8.19 ± 0.07 log cfu/g in the Gümüşhane bread dough. No differences were detected in the number of TAMB, the number of LAB grown on M17 agar and the number of coliform bacteria in bread samples. The number of LAB grown on MRS agar was determined as 2.45±0.11 log cfu/g in Araköy bread and <2 log cfu/g in Gümüşhane bread. Yeast-mold count was determined as 2.27±0.07 log cfu/g in Araköy bread and 2.01±0.01 log cfu/g in Gümüşhane bread. As a result of the chemical analysis of the breads, the ash, protein and titration acidity levels of Araköy bread were found to be higher than those of Gümüşhane bread, while other chemical results (dry matter, pH) were found to be lower. While titratable acidity amount of Araköy bread was %7.81±0.84, titration acidity amount of Gümüşhane bread was %3.88±0.11. Protein and ash amounts were found to be %10.95±0.12 and %1.921±0.021 in Araköy bread, and %9.84±0.18 and %1.734±0.043 in Gümüşhane bread, respectively. In the color analysis of bread crusts, L and b values of Araköy bread were found to be lower than Gümüşhane bread.