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Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana
Author(s) -
İçen Seda,
KarakaşBudak Barçın,
Certel Muharrem
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14895
Subject(s) - starter , food science , fermentation , gluten , chemistry , fermentation in food processing , gluten free , biology , lactic acid , bacteria , genetics
Gluten degradation, pH and dry matter content were determined throughout 30 day fermentation of traditional tarhana dough as well as dough with sourdough starter, peptidase additives and combination of both. In enzyme supplemented formulations, gluten levels were reduced to below 20 ppm by 20 days of fermentation. Sensory properties of tarhana prepared as soup were also assessed.