Unun Ekmekçilik Kalitesi ile Farklı Metotlarla Ölçülen Hamur Reolojik Özellikleri Arasındaki İlişkiler

Unun Ekmekçilik Kalitesi ile Farklı Metotlarla Ölçülen Hamur Reolojik Özellikleri Arasındaki İlişkiler

Bu araştırmada Tip 550 ve Tip 650 un örneklerinin farinograf - ekstensograf ve consistograf-alveograf vasıtasıyla ölçülen bazı reolojik hamur özellikleri ile bu unlardan yapılan ekmeklerin kalite parametreleri arasındaki ilişkiler araştırılmış, ekmekçilik değerini tahmin etmede en güvenilir ve tekra...

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Bibliographic Details
Main Authors:	Neslihan Dikici, Nermin Bilgiçli, Adem Elgün, Nilgün Ertaş
Format:	Article
Language:	English
Published:	Association of Food Technology, Turkey 2015-02-01
Series:	Gıda
Subjects:	Bread farinograph extensograph consistograph alveograph. Ekmek farinograf ekstensograf konsistograf alveograf.
Online Access:	http://dergipark.gov.tr/gidader/issue/6795/91410?publisher=gidadernegi

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