Laktik Asit Bakterileri ve Şerbetçiotu (Humulus Lupulus) Kullanılarak Süne ve Kımıl (Eurygaster Spp. ve/veya Aelia spp.)Zararı Görmüş Unların Ekmeklik Kalitesinin İyileştirilmesi

Abstract

In this study, the breadmaking quality of heavily bugs damaged wheat flour (50%, 70%) was tried to improve by using sourdough prepared with Lactic acid bacteria (Lactobacillus sanfrancissensis and Lactobacillus plantarum), liquid rye sour and hops (Humulus lupulus). The effects of 20% and 40% of sourdough, 1% and 2% of liquid rye sour (LSD) and %0.025 and %0.05 of hops solution on the protease activity was monitored by using sodium dodesil sulfate polyacryrilamid jel electrophoresis (SDS-PAGE) and acid polyacryrilamid jel electrophoresis (APAGE). The breads of the samples whose protease activity decreased as compared to the control group were produced. 40% sourdough prepared with L. plantarum (SD1), 20% sourdough prepared with L. sanfrancissensis (SD2), 0.05% hops solution and the LRS (1% and 2%) decreased the protease activity of 50% suni-bug damaged flour. As for the blend including 70% suni-bug damaged flour, its protease activity was decreased by 20% SD1, 40% SD2, 0.025% hops solution and both ratio (1% and 2%) of the LRS. When the breads of these applications were produced, LRS applications affected positively to the bread volume and texture, but hops and sourdough applications had no positive effect to the bread quality. The ratio of the suni bug damaged flour was decreased to 25% in the blend and it was also reproduced the breads with the higher proportion of the applications, according to the electrophoresis results. It was concluded that 2% and 0.05% hops applications could improve the bread quality of 25% suni-bug damaged flour.