Bazı doğal katkı maddelerinin ekmek özellikleri üzerine etkisi

Yılmazaslan, B., Kocatepe Univ., Faculty of Engineering, Afyonkarahisar . Div. of Food Engineering

Effects of natural food additives on bread making quality | Bazı doğal katkı maddelerinin ekmek özellikleri üzerine etkisi

2008

Yılmazaslan, B., Kocatepe Univ., Faculty of Engineering, Afyonkarahisar (Turkey). Div. of Food Engineering

English. In this study, the effects of addition of soybean, potato, oat, rye and malt flours on bread quality have been investigated in terms of protein content, Zeleny sedimantation, falling number, Alveograph W value, strech value, softening degree, color value, specific volume and microbiological deterioration.

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Turkish. Bu çalışmada soya unu, patates unu, yulaf unu, çavdar unu ve malt unu atkılarının protein oranı, Zeleny sedimantasyon değeri, düşme sayısı, Alveograf W değeri, strech değeri, yumuşama derecesi, renk değeri ve spesifik hacim ve duyusal analizler yönünden ekmek kalitesi ve mikrobiyal bozulması üzerine etkileri incelenmiştir.

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AGROVOC Keywords

additif alimentaire aditivos alimentarios amidon analyse microbiologique analyse organoleptique bread calidad chemical composition chemicophysical properties color colour composition chimique contenido proteico couleur deterioration deterioro endurecimiento del pan farine farine de seigle farine de soja flours food additives formulaciones formulation formulations harina de centeno harina de soja harinas keeping quality malt malta (producto) microbiological analysis oat flour organoleptic analysis pain pan papa pomme de terre potatoes production protein content quality rassissement rye flour sedimentation soybean flour staling starch turkey turquie volume volumen

Bibliographic information

Publisher

Kocatepe Univ., Graduate School of Natural and Applied Sciences

Pagination

71 p.

Other Subjects

Teneur en prota©ines; Anailisis microbiola³gico; Produccia³n; Sa©dimentation; Qualita©; Propiedades fisicoquamicas; Turquaa; Aptitud para la conservacia³n; Propria©ta© physicochimique; Aptitude aa la conservation; Almida³n; Da©ta©rioration; Composicia³n quimica; Anailisis organola©ptico; Sedimentacia³n

Language

Turkish

Note

Summaries (En, Tr)

11 tables

8 fig.

ref.

Thesis (MSc in Food Engineering)

Type

Summary; Thesis

Corporate Author

Kocatepe Univ., Graduate School of Natural and Applied Sciences, Afyonkarahisar (Turkey)

In AGRIS since: 2012-08-15

Format: AGRIS AP

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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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Effects of natural food additives on bread making quality | Bazı doğal katkı maddelerinin ekmek özellikleri üzerine etkisi

2008

AGROVOC Keywords

Bibliographic information