Hendek Ertop M., Ilter S.M., YilMaz F., BaltaCi C., Gündogdu A.Ertop, MH, Ilter, SM, Yilmaz, F, Baltaci, C, Gundogdu, A2023-05-092023-05-092018-01-012018.01.011344-6606https://hdl.handle.net/20.500.12597/14803The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation(SPF) and starter of lactic acid bacteria-added fermentation(STF)], and three different drying methods (Drying in oven;DO, Freeze drier;DFD, and Spray drier;DSD) on various quality properties of the wheat bread. The bread samples prepared by addition of the dried sourdoughs at the rates of 3 %, 6 % and 12 %, and control bread prepared without sourdough were compared in terms of bioactivity, shelf life, physicochemical and sensory properties. The addition of the dried sourdough affected the specifc volume, pH and acidity of the bread samples signifcantly (p < 0.05), and a slow down moisture loss occurred during shelf life.The a*value of crust, antioxidant activity, and sensory properties were improved compared to the control bread. The use of dried sourdough at the rate of 12 % gave the most effective results. When the fermentation and drying methods were evaluated together, the combinations of SPF/DO, SPF/DFD and STE/DSD gave the best results.falseBread | Freeze drying | Lactic acid bacteria | Sourdough | Spray dryingArticle10.3136/fstr.24.97110.3136/fstr.24.9712-s2.0-85063640329WOS:00045334130000397198024