Some sociological, gastronomic and microbiological characteristics of Turkish sourdough breads

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dc.contributor.authorBadem, Abdullah
dc.date.accessioned2025-01-12T17:09:48Z
dc.date.available2025-01-12T17:09:48Z
dc.date.issued2025
dc.departmentKMÜ, Sosyal Bilimler MYO, Otel Lokanta ve İkram Hizmetleri Bölümü
dc.description.abstractBread 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 medium-high 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. © (2023), (Elite Scientific Publications). All Rights Reserved.
dc.identifier.citationBadem, D. A. (2024). Some Sociological, Gastronomic and Microbiological Characteristics of Turkish Sourdough Breads. Pakistan Journal of Life and Social Sciences (PJLSS), 22(2). https://doi.org/10.57239/PJLSS-2025-23.1.0019
dc.identifier.doi10.57239/PJLSS-2025-23.1.0019
dc.identifier.endpage229
dc.identifier.issn1727-4915
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85207273260
dc.identifier.scopusqualityQ4
dc.identifier.startpage214
dc.identifier.urihttps://hdl.handle.net/11492/9359
dc.identifier.volume23
dc.indekslendigikaynakScopus
dc.institutionauthoridBadem, Abdullah/0000-0001-8518-6366
dc.language.isoen
dc.publisherElite Scientific Publications
dc.relation.ispartofPakistan Journal of Life and Social Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBread types
dc.subjectStove-oven
dc.subjectTraditional fuel
dc.subjectTraditional Turkish sourdough breads
dc.subjectTurkish sourdough
dc.titleSome sociological, gastronomic and microbiological characteristics of Turkish sourdough breads
dc.typeArticle

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