THE EFFECT OF THE USE OF FRESH AND LYOPHILIZED BOZA ON BREAD QUALITY PROPERTIES

Boza, a functional traditional beverage, is product obtained by fermenting grains. In this study, the use of different proportions boza (25%, 50%, 60% on flour basis) and lyophilized (5%, 8%, 10% as starter their effects microbiological, chemical, textural sensory properties bread were investigated. The addition was found to increase dough extensibility resistance extension compared control bread. fresh or significantly correlated with hardness breads. addition, L value in added breads decreased It determined that lyophilization caused significant decrease lactic acid bacteria yeast counts. most acceptable group after be 25% 5%