Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/1596
Title: Farklı yöntemlerle kurutularak elde edilen boza tozunun hamur reolojik ve ekmek kalitesi üzerine etkisi
Other Titles: The effect of the substitution of dried boza powder on dough rheology and bread quality
Authors: Pala, Aslıhan
Advisors: İlyas Çelik
Keywords: Boza Tozu
Ekmek
Reoloji
Tekstür
Boza Powder
Bread
Rheology
Textur
Publisher: Pamukkale Üniversitesi Fen Bilimleri Enstitüsü
Abstract: Bu çalışmada, bozanın farklı yöntemlerle (hava sirkülasyonda ve vakum altında) kurutularak öğütülmesiyle elde edilen boza tozunun farklı % ikame oranlarının (0 (Kontrol), 2, 4 ve 8) hamur fiziksel, mikrobiyolojik ve reolojik özellikleri ve ekmek kalite kriterleri üzerinde etkileri belirlenmiştir.
In this survey, boza powder was obtained by drying liquid boza samples under either air circulation or vacuum conditions at 50°C. Dried powder samples were incorporated into the bread formula at different ratios (0 (control) 2,4 and 8), and the effect of the substition with dried boza powder on the physical, microbiological, rheological properties of doughs and bread quality characteristics were determined.
URI: https://hdl.handle.net/11499/1596
Appears in Collections:Tez Koleksiyonu

Files in This Item:
File Description SizeFormat 
Aslıhan Pala.pdf1.81 MBAdobe PDFThumbnail
View/Open
Show full item record



CORE Recommender

Page view(s)

38
checked on May 6, 2024

Download(s)

260
checked on May 6, 2024

Google ScholarTM

Check





Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.