摘要：In this research, effect of the lactic culture addition into the bread produced by liquid ferment method which is the alternative method for the traditional direct method and sponge dough method, are studied. As a result of the study, the addition of daily yoghurt and yoghurt bacteria ( Lactobacillus bulgaricus, Streptococcus lactis ) into the preferment, gave better results and it had been determined shortening the bread production time, improving bread characteristics and neutral bread flavor.
