The optimization of traditionally production of chickpea-leavened simit ekmegi in Aegean region

In this project effect of chickpea type on commercially produced chickpea-leavened "simit ekmeği" in Aegean Region is investigated. certain chemical, physical and microbial analyses have carried out in chickpea flour, fermentation liquid and bread. Microbiological analyses in fermentation liquid, protein degradation and mono-disaccharides were performed by 4 hours intervals, while pH, acidity, free fatty acids, reducing sugars, free amino acid analysis were performed by 2 hours intervals in 16 hours period. pH, acidity, moisture, Aw, baking loss, dough yield, bread yield, specific volume, volume yield, TPA, bread crumb color, sensory analysis were carried out in bread samples. As a result of fermentation liquid analysis, it was observed that interaction of fermentation time and chickpea type on pH, acidity, free fatty acids, starch degradation, reducing sugar, free amino acids was important (p<0.05). In protein degradation, as fermentation time increased, degradated protein increased. As a result of microbiological analyses, lactic acid bacteria and total mezophilic bacteria increased by increasing fermentation time and changed according to fermentation time and chickpea type. As a result of analysis in simit breads, use of different chickpea types resulted in diffeent pH and acidity values (p<0.05), while there was no difference in terms of moisture and aw (p>0.05). Simit breads did not differ in terms of dough yield (p>0.05), while baking loss, bread yield, specific volume and volume yield differed in breads (p<0.05). Hardness, Chewiness, Springiness, Adhesiveness and Gumminess differed (p<0.05) in breads produced by different chickpeas. Similarly, as a result of bread crumb color analysis, simit bread had different L*, a*,b* values (p<0.05). There was no difference between simit breads in terms of sensory analysis (p>0.05). Flavor components analysis showed that chickpea type was an important factor in simit breads (p<0.05). Keywords: Chickpea yeast, "simit ekmeği", fermentation, biochemical properties