Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method

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dc.authorid0000-0002-7397-6966en_US
dc.authorid0000-0001-7622-1932en_US
dc.contributor.authorGökmen, Süleyman
dc.contributor.authorErdem, Nuran
dc.contributor.authorKocabaş, Aytaç
dc.contributor.authorYetim, Hasan
dc.date.accessioned2020-07-17T11:46:10Z
dc.date.available2020-07-17T11:46:10Z
dc.date.issued2020en_US
dc.departmentKMÜ, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.descriptionWOS:000544532500002en_US
dc.description.abstractTraditional 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.en_US
dc.identifier.citationGökmen, S., Erdem, N., Kocabaş, A., Yetim, H. ( 2020). Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method. Journal of Food Science and Technology.en_US
dc.identifier.doi10.1007/s13197-020-04610-3
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.pmid33678879
dc.identifier.scopus2-s2.0-85087391533
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04610-3
dc.identifier.urihttps://hdl.handle.net/11492/3595
dc.identifier.wosWOS:000544532500002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorGökmen, Süleyman
dc.institutionauthorKocabaş, Aytaç
dc.language.isoen
dc.publisherSpringer Verlangen_US
dc.relation.journalJournal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGelveri Breaden_US
dc.subjectTraditional Foodsen_US
dc.subjectInfrared and Ultraviolet-C Applicationsen_US
dc.subjectMicrobial Qualityen_US
dc.subjectShelf Lifeen_US
dc.titleUsing a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional methoden_US
dc.typeArticle

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