caa a22 4500 463156420 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0487-6 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0487-6 The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties [Elektronische Daten] [Duygu Gocmen, Ozan Gurbuz, Ayşegul Kumral, Adnan Dagdelen, Ismet Sahin] Sourdough was prepared with cellular suspension containing 109 cfu of each strainmL−1 and incubated at 28°C for 24h and at 37°C for 4h. Two different sourdough levels (20 and 40%) were used in bread dough preparation. The bread doughs were proofed at 30°C and 85% relative humidity for 60/120/180min. When glutenin changes that occurred in samples 17, 18, 19, and 20 (40% SD 28) are compared with those that appeared in controls, it is obvious that, the relative intensities of some of the protein bands slightly decreased and a few fainter protein bands appeared (which did not exist in controls). A few fainter protein bands corresponding to the MM≈25kDa (high-mobility region) and the MM≈66kDa (low-mobility region) were appeared in the same samples. In the samples prepared with 20% sourdoughs incubated at 28 or 37°C, the bands were still evident after 180min of proof. This can be explained that glutenin fractions were not hydrolysed in these applications due to the delay in pH drop. The use of 40% sourdough incubated at 28°C for 24h resulted in sticky doughs and breads with lower volume, harder texture, unsatisfactory crumb grain and unpleasant flavour than the rest of the samples. The use of sourdoughs incubated at 37°C for 4h caused positive effect on loaf volumes, specific loaf volumes and crumb structure. Springer-Verlag, 2006 Lactic starter nationallicence Sourdough nationallicence SDS-PAGE nationallicence Glutenin nationallicence Gocmen Duygu Department of Food Engineering, Uludag University, Faculty of Agriculture, 16059, Bursa, Turkey aut Gurbuz Ozan Department of Food Engineering, Uludag University, Faculty of Agriculture, 16059, Bursa, Turkey aut Kumral Ayşegul Department of Food Engineering, Uludag University, Faculty of Agriculture, 16059, Bursa, Turkey aut Dagdelen Adnan Food Control and Research Institute, Republic of Turkey Agriculture and Rural Affairs, 16036, Hurriyet-Bursa, Turkey aut Sahin Ismet Department of Food Engineering, Uludag University, Faculty of Agriculture, 16059, Bursa, Turkey aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 821-830 1438-2377 225:5-6<821 2007 225 217 https://doi.org/10.1007/s00217-006-0487-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0487-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Gocmen Duygu Department of Food Engineering, Uludag University, Faculty of Agriculture, 16059, Bursa, Turkey aut NATIONALLICENCE 700 1- Gurbuz Ozan Department of Food Engineering, Uludag University, Faculty of Agriculture, 16059, Bursa, Turkey aut NATIONALLICENCE 700 1- Kumral Ayşegul Department of Food Engineering, Uludag University, Faculty of Agriculture, 16059, Bursa, Turkey aut NATIONALLICENCE 700 1- Dagdelen Adnan Food Control and Research Institute, Republic of Turkey Agriculture and Rural Affairs, 16036, Hurriyet-Bursa, Turkey aut NATIONALLICENCE 700 1- Sahin Ismet Department of Food Engineering, Uludag University, Faculty of Agriculture, 16059, Bursa, Turkey aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 821-830 1438-2377 225:5-6<821 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer