Investigation of the development possibilities of a liquid sour dough bread to be used in the production of sour dough bread

The traditional method of using sourdough in the bakery industry is quite costly and time consuming. With the developing technology, in order to overcome this problem in the food industry and to use the sour dough more effectively, the sour dough obtained by the traditional and starter culture addition method has started to be used by making it liquid or drying. With this thesis, it was aimed to create liquid sourdough from a natural microflora and to investigate the possibilities of storing this yeast and using it for bread production in industrial ovens. For this purpose, sourdough bread was produced using 4 different liquid ferment ratios (0, 10, 20, 30%) and 4 different final fermentation times (45, 90, 135, 180 minutes). Some physical, chemical and microbiological analyzes were performed to determine the quality characteristics of sourdough, liquid fermented and sourdough breads. In addition, the produced liquid sour ferment was stored for 1 month and its microbiological change was followed weekly. As a result of the analyzes and evaluations, the total titration acidity of the produced sourdough samples was between 1.04 and 1.10% in terms of lactic acid, the pH values were between 3.86 and 3.67, the number of lactic acid bacteria was between 8.68 and 8.23 log cfu/g and the number of yeast was between 6.60 and 6.45 log cfu. It has been determined that it changes between the values. During the 15-hour fermentation of the liquid sour ferment, the average titration acidity values, which were monitored periodically during the 15-hour fermentation period, increased from 0.31% to 0.75, the average pH values decreased from 4.74 to 3.65, the average number of lactic acid bacteria increased from 8.04 to 9.31 log cfu/g, and the average number of yeast numbers it was determined that it fell from 7.84 to 5.72 log cfu/g. As a result of the sensory evaluation of sourdough breads according to the 5-point hedonic scale, it was determined that all samples were evaluated with 3 or higher scores in all sensory parameters and therefore found to be sensoryly acceptable. With this study, a liquid sour ferment suitable for industrial use was developed from sour doughs, this liquid sour ferment was stored in refrigerator conditions for 1 month, it was determined that it preserved its content in terms of microorganisms, sensory-acceptable sourdough breads were produced using liquid sour ferment and this liquid sour ferment was produced. It was concluded that ferment could be used in industry for sourdough bread.