Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/1635
Title: Milföy üretiminde katı yağ miktarının azaltılması ve gliserol ilavesinin ürün kalite özellikleri üzerine etkisi
Other Titles: The effect of decreasing the shortening amount and addition of Glycerol on product quality features of puff pastry production
Authors: Seyrekoğlu, Ezgi Ece
Advisors: İlyas Çelik
Keywords: Milföy
Katı yağ
Gliserol
Tekstür
Puff pastry
Shortening
Glycerol
Texture
Publisher: Pamukkale Üniversitesi Fen Bilimleri Enstitüsü
Abstract: Bu çalışmada, milföy üretiminde önemli bir yeri olan katı yağın, farklı oranlarda azaltılması ( %38(Kontrol), %30 ve %20) ve farklı % gliserol ( 0(Kontrol), 0.5, 1, 2 ve 4) ilavesi sonucunda milföy hamur ve böreklerinde fiziksel, kimyasal, tekstürel ve duyusal özellikleri belirlenmiştir.
In this research the physical, chemical, textural and sensory features of the puff pastry dough and puff pastry products are determined as a consequence of decreasing the shortenings (38 % (Control), 30 % and 20 %) which are very important in puffy pastry production, and addition of different percentages of glycerol (0 % (Control) 0,5 %, 1 %, 2 % and 4 %).
URI: https://hdl.handle.net/11499/1635
Appears in Collections:Tez Koleksiyonu

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