Improvement of bread kadayıf formulation with wheat germ and different fermentation methods

In this study, it was aimed to improve the functional properties of bread kadayıf. For this purpose, 30% of the wheat flour was replaced with wheat germ, and the samples were fermented in 3 different methods including active dry yeast, sourdough and chickpea yeast. Selected physical, chemical and sensorial properties were examined in the final samples. The use of chickpea yeast increased ash content, antioxidant activity, and total phenolic content. The amount of phytic acid reached higher values in the samples with wheat germ, but sourdough and chickpea yeast addition decreased phytic acid content both in the samples with and without germ. On the other hand, the mineral amounts of the samples (Ca, K, Fe, Zn) increased with wheat germ. When the sensory analysis results were examined, it was seen that the use of wheat germ did not have any negative effects on the bread kadayıf samples and active dry yeast added samples had higher overall acceptability scores compared to sourdough and chickpea yeast.