Cingöz Ali
Department of Food Engineering Tokat Gaziosmanpasa University Tokat Turkey.
Food Sci Nutr. 2024 Oct 23;12(11):9702-9713. doi: 10.1002/fsn3.4468. eCollection 2024 Nov.
This study aimed to determine the physical (height, weight, volume, color, etc.), chemical (protein, fat, ash, moisture, etc.), functional (total phenolic, flavonoid, and antioxidant capacity), nutritional (total, soluble, insoluble dietary fiber, and important starch fractions), and texture properties and volatile organic compounds of traditional Tokat bread. In addition, yeast and bacterial species were isolated and identified from the sourdoughs used in its production. Having a 6-day shelf life, traditional Tokat bread has an average total dietary fiber content of 14.64%. The predictable glycemic index was 83.09, and the slowly digestible starch content was 6.15%. In traditional Tokat bread, 45 different volatile aroma components were identified, and . , . , . , . , and . species were mostly isolated in sourdough. The characteristics of traditional Tokat breads produced by traditional methods in different regions were determined. It is predicted that the taste and aroma of traditional Tokat bread originate from the hornbeam and pelite woods used in the baking stage and the sourdough used. The yeast composition of the breads collected from different regions also varies.
本研究旨在测定传统托卡特面包的物理特性（高度、重量、体积、颜色等）、化学特性（蛋白质、脂肪、灰分、水分等）、功能特性（总酚、黄酮类化合物和抗氧化能力）、营养特性（总膳食纤维、可溶性膳食纤维、不溶性膳食纤维和重要淀粉组分）、质地特性以及挥发性有机化合物。此外，还从其生产所用的酸面团中分离并鉴定了酵母和细菌种类。传统托卡特面包的保质期为6天，平均总膳食纤维含量为14.64%。预测血糖生成指数为83.09，慢消化淀粉含量为6.15%。在传统托卡特面包中，鉴定出了45种不同的挥发性香气成分，并且……、……、……、……和……种类大多在酸面团中被分离出来。确定了不同地区采用传统方法制作的传统托卡特面包的特性。据预测，传统托卡特面包的味道和香气源自烘焙阶段使用的角树和佩利特木材以及所用的酸面团。从不同地区收集的面包的酵母组成也有所不同。
