Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Hümeyra Çetin"'
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 66 (2023)
Abstract This study aimed to isolate sourdough starters and use them in the production of dephytinized wheat bran enriched bread. Four different sourdoughs, used separately in bread production, which were spontaneous sourdough (SS), Type II sourdough
Externí odkaz:
https://doaj.org/article/0550968f75af4b0db0e028903a9652b8
Publikováno v:
Journal of Food Science. 87:4991-5000
The study aimed to produce instant dried baker's yeast (BY) by conventional or infrared-assisted refractance window drying (RWD or InfraRWD, respectively) and compare their bakery performance with commercial BY. According to the findings of the study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96fe2328d8640199d4730542adc8e215
https://doi.org/10.1111/1750-3841.16338
https://doi.org/10.1111/1750-3841.16338
Akademický článek
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Publikováno v:
Journal of Food Processing & Preservation. Nov2021, Vol. 45 Issue 11, p1-9. 9p.
Publikováno v:
GIDA: The Journal of Food. 2021, Vol. 46 Issue 2, p367-375. 9p.
Publikováno v:
Gıda. 46:367-375
Bu çalışmada yer elması (Helianthus tuberosus) tozunun (YET), ekşi hamur fermantasyonu sırasında laktik asit bakterilerinin (LAB) fermentatif aktivitesi üzerine etkileri araştırılmıştır. Ekşi hamur fermantasyon ortamına, %15 oranına
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e01f294c96c7c041762725aabb59dd2
https://doi.org/10.15237/gida.gd20135
https://doi.org/10.15237/gida.gd20135
Publikováno v:
Selcuk Journal of Agricultural and Food Sciences.
In this study, the rheological properties of flours containing wheat bran or dephytinized wheat bran at different rates (0, 5, 10, 15%) and some physicochemical and microbiological properties of bread doughs produced with sourdough by using these flo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c0b2ed019624c5e787ce8e928913d91
https://doi.org/10.15316/sjafs.2022.013
https://doi.org/10.15316/sjafs.2022.013
Autor:
Tontul, Sultan Arslan1 sultan.arslan@selcuk.edu.tr, Babaoğlu, Hümeyra Çetin1
Publikováno v:
GIDA: The Journal of Food. 2019, Vol. 44 Issue 5, p898-906. 9p.
Publikováno v:
Volume: 44, Issue: 5 898-906
Gıda
Gıda
In this study, it is aimed todetermine the physical changes, occurring during the storage of the breadsproduced with different particle size of flours and kinetic modelling ofstaling. The farinograph and extensograph tests of the doughs indicated tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::494079eb0cc3ec6459b51557b7cbbbe3
https://doi.org/10.15237/gida.gd19045
https://doi.org/10.15237/gida.gd19045
Autor:
Babaoğlu, Hümeyra Çetin
Bu tez çalışmasında farklı oranlarda (% 5, 10 ve 15) buğday kepeği ve defitinize buğday kepeği katkısının, ekmeklerin fizikokimyasal, fonksiyonel ve tekstürel özellikleri üzerine etkisinin araştırılması amaçlanmıştır. Ekmek ür
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4883::5b406e96707cfd72a7ee1ac3d637c243
https://hdl.handle.net/20.500.12395/42606
https://hdl.handle.net/20.500.12395/42606
