Ekmek üretiminde kullanılan enzimler ve ürün kalitesine etkilerinin belirlenmesi

Altınel, B., Ege University, Faculty of Engineering, İzmir . Div. of  Food Engineering

Enzymes used in breadmaking and their effects on bread quality | Ekmek üretiminde kullanılan enzimler ve ürün kalitesine etkilerinin belirlenmesi

2008

Altınel, B., Ege University, Faculty of Engineering, İzmir (Turkey). Div. of Food Engineering

English. This study was carried out to investigate the effect of certain industrial enzymes used in breadmaking on bread quality. Pan bread, white bread, 25 %-50 % rye bread, 15 %-30 % bran bread and whole wheat bread are produced by using wheat flour(type 550, 650), rye flour, wheat bran, whole wheat flour and it is aimed to determine the effects of enzymes on bread quality.

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Turkish. Bu çalışmada, ekmek yapımında kullanılan bazı enzimlerin farklı dozları kullanılarak, buğday unları (Tip 550, 650) ile tava ve serbest tipte ekmek, çavdarlı ekmek (buğday unlarına % 25-% 50 çavdar ilaveli), kepekli ekmek (buğday unlarına % 15-% 30 buğday kepeği ilaveli) ve tam tane ekmek pişirme denemeleri yapılmış ve enzimlerin hamur ve ekmek niteliklerine etkileri belirlenmeye çalışılmıştır.

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AGROVOC Keywords

analytical methods bread calidad de los alimentos cereal flours chemical composition chemicophysical properties chromatographie chromatography composition chimique concentrates doughs enzimas enzyme enzymes farine de seigle food quality fosfolipase glucosa oxidasa glucose oxidase glucose oxydase harina de centeno harina de trigo harinas de cereales hplc lutte physique mezclado mixing pain pan phospholipase phospholipases physical control piensos concentrados procesamiento processing production rye flour technique analytique textura texture traitement turkey turquie wheat flour

Bibliographic information

Publisher

Ege University, Graduate School of Natural and Applied Sciences

Pagination

280 p.

Other Subjects

Aliment concentra© pour animaux; Ma©lange; Cromatografaa; Ta©cnicas analaticas; Masa de panaderaa; Produccia³n; Farine de bla©; Propiedades fisicoquamicas; Farine de ca©ra©ale; Paote de cuisson; Turquaa; Propria©ta© physicochimique; Qualita© des aliments; Composicia³n quimica; Control fasico

Language

Turkish

Note

Summaries (En, Tr)

117 tables

33 fig.

ref.

Thesis (PhD in Food Engineering)

Type

Summary; Thesis

Corporate Author

Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)

In AGRIS since: 2012-07-15

Format: AGRIS AP

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Enzymes used in breadmaking and their effects on bread quality | Ekmek üretiminde kullanılan enzimler ve ürün kalitesine etkilerinin belirlenmesi

2008

AGROVOC Keywords

Bibliographic information