1. Some Sociological, Gastronomic and Microbiological Characteristics of Turkish Sourdough Breads.
- Author
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Badem, Abdullah
- Subjects
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PEACH , *ANIMAL waste , *LACTOCOCCUS lactis , *LACTOBACILLUS plantarum , *KITCHEN utensils , *BREAD , *SOURDOUGH bread - Abstract
Bread is an indispensable staple food that has been consumed by humans since they settled. Thousands of breads and other products are made around the world with sourdough adventure that started approximately 6000 years ago. Tu rkiye, which has hosted numerous ancient civilizations (Hatti, Hittites, etc.) and has significant archaeological sites (Çatalho yu k, Go beklitepe, Karahantepe, etc.), possesses a wide variety of sourdoughs. In this study, the general characteristics of Turkish sourdough breads, their cultural values, and the health and technological effects of sourdough are explained in the light of the information obtained through the document examination method. The stoves or ovens where sourdough breads are baked, fuels, and kitchen utensils used in bread preparation are clarified. In Tu rkiye, up to 21 types of traditional sourdough-making methods have been find. It's determined that sourdough types are made such as yoghurt water (zembek), ayran (waterry yoghurt), flower, chickpea, potato, onion, ash, grape, dew, tarhana, colostrum, pinecone and date sourdough. The most common microorganisms in Turkish sourdough include Lactobacillus plantarum, L. paraplantarum, L. brevis, L. pentosus, L. curvatus, Lactococcus lactis ssp. lactis, Saccharomyces cerevisiae, Kazachstania servazzii, and K. humilis. Sourdough breads display mediumhigh to high volumes such as Trabzon Vakfıkebir bread) while others are low-volume breads (such as yufka-phyllo dough, bazlama, pita-pide breads. The majority of these breads are produced using traditional methods and are baked in different wood-fired stoves and stone ovens burnt with kind of woods such as alder, oak, pine, fir, hornbeam, olive, willow, poplar, cherry, apple, plum, peach tree woods, plant and animal wastes. Turkish sourdough breads also have a positive effect on health, and sourdoughs have a technological improvement effect on bread. Turkish sourdough breads have many sociological and gastronomic features. [ABSTRACT FROM AUTHOR]
- Published
- 2025
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