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

Inglés. 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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Turco. 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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Palabras clave de AGROVOC

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

Información bibliográfica

Editorial

Kocatepe Univ., Graduate School of Natural and Applied Sciences

Paginación

71 p.

Otras materias

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

Idioma

Turco

Nota

Summaries (En, Tr)

11 tables

8 fig.

ref.

Thesis (MSc in Food Engineering)

Tipo

Summary; Thesis

Autores corporativos

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

En AGRIS desde: 2012-08-15

Formato: AGRIS AP

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

2008

Palabras clave de AGROVOC

Información bibliográfica