Ömer Şimşek

Effects of Cold Fermentation and Cold Storage on Type I Sourdough and Bread Properties

The aim of this study is to provide an alternative bakery practice by evaluating the effects of cold fermentation (backslopping at 7 and 15 °C) and cold storage (stored at 7 and 15 °C) after backslopping on Type I sourdough characteristics and the technological performance of the...

In Situ Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture

Although some lactic acid bacteria species harbor genes encoding α-glucanotransferases (4,6-α-GTase and 4,3-α-GTase), the technological and functional implications of these enzymes within sourdough ecosystems remain poorly understood. This study investigated the effects associate...