Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method
| dc.contributor.author | Gökmen, Süleyman | |
| dc.contributor.author | Erdem, Nuran | |
| dc.contributor.author | Kocabaş, Aytaç | |
| dc.contributor.author | Yetim, H. | |
| dc.date.accessioned | 2021-02-04T10:08:11Z | |
| dc.date.available | 2021-02-04T10:08:11Z | |
| dc.date.issued | 2021 | |
| dc.department | Teknik Bilimler Meslek Yüksekokulu | |
| dc.description | Erdem, Nuran ( Aksaray, Yazar ) | |
| dc.description.abstract | Traditional foods are known as special products that do not have a specific production technology and are transferred traditionally from generation to generation. The most important feature that distinguishes Gelveri bread from the other bread is the use of sourdough technique and cooking in stone kilns. It is one of the traditional foods produced in Turkey for hundreds of years. We believe that standardization and commercialization of Gelveri bread will be challenging initiative to contribute to the local and national economy. Therefore, this study aimed to investigate the possibility of using infrared (IR) and ultraviolet-C technologies in the commercialization of traditional Gelveri bread production that abides by the sourdough technique. Traditionally Gelveri bread dough was prepared and cooked with the infrared oven designed for this study. Following the cooking step, some physicochemical and microbiological quality characteristics and shelf life of the Gelveri bread were investigated. The results indicated that the microbiological quality and shelf life were improved with the IR application without effecting the other quality parameters. On the other hand, a small decrease in pH was observed. As a result, it was concluded that if IR furnace integrated into the stone kilns, the quality of the bread might be standardized, and the sustainability of the traditional method will be ensured. | |
| dc.identifier.doi | 10.1007/s13197-020-04610-3 | |
| dc.identifier.endpage | - | en_US |
| dc.identifier.issn | 0022-1155 | |
| dc.identifier.issue | - | en_US |
| dc.identifier.pmid | 33678879 | |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.startpage | - | en_US |
| dc.identifier.uri | https:/dx.doi.org/10.1007/s13197-020-04610-3 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12451/7726 | |
| dc.identifier.volume | - | en_US |
| dc.identifier.wos | WOS:000544532500002 | |
| dc.identifier.wosquality | Q3 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.indekslendigikaynak | PubMed | |
| dc.language.iso | en | |
| dc.publisher | Springer | |
| dc.relation.ispartof | Journal of Food Science and Technology | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Gelveri Bread | |
| dc.subject | Infrared and Ultraviolet-C Applications | |
| dc.subject | Microbial Quality | |
| dc.subject | Shelf Life | |
| dc.subject | Traditional Foods | |
| dc.title | Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method | |
| dc.type | Article |
