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- Title
FARKLI ORANLARDA PEYNİR ALTI SUYU KULLANIMININ BEYAZ VE TAM BUĞDAY UNLARINDAN ÜRETİLEN EKMEKLERİN BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ.
- Authors
Cansız, Zeynep; Uslu, Cihadiye Candal; Mutlu, Ceren; Tontul, Sultan Arslan; Ercan, Recai; Erbaş, Mustafa
- Abstract
Increasing health problems in worldwide relate to the nutritional and environmental problems affected life quality negatively. Therefore, people's demands to the healthy environment and nutr itional foods increased. In this study, bread production was performed by using white and whole wheat flour with the whey addition (0%-control, 25%, 50%, 75% and 100%). This study aimed examining the changes in some properties of these breads, and investigation of whey usage as dough water. As a result; as the whey ratio increased, the breads' crust colour became darker, HMF content increased and hardness decreased. Also, all breads were scored 3 or more points on the hedonic scale. Consequently; it was evaluated that whey can be used up to 50% as dough water in bread production. Thus, this product can be added to the dough instead of releasing to the environment as waste and it can improve the bread's nutritional properties without additional costs.
- Publication
GIDA: The Journal of Food, 2020, Vol 45, Issue 1, p125
- ISSN
1300-3070
- Publication type
Academic Journal
- DOI
10.15237/gida.GD19066