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- W2800179916 abstract "Çalışma kapsamında farklı
 oranlarda nohut unu kullanımının üretilen pirinç bazlı glütensiz ekmeklerin
 kalitesi üzerine etkisi incelenmiştir. Pirinç bazlı glütensiz ekmekler direk
 hamur fermantasyon metoduyla elde edilmiştir. Nohut unu (%10.59 nem, %19.11 protein,
 %2.84 kül) ve esmer pirinç unu (%15.79 nem, %4.94 protein, %1.44 kül); diyet
 lifi, protein ve mineralce zengin olması nedeniyle kullanılmıştır. Glütensiz
 ekmek örneklerinin kalite karakteristiği % pişme kaybı, özgül hacim, protein,
 kül, renk, doku profil ve SEM analizi metotlarıyla değerlendirilmiştir. Yapılan
 analizler sonucunda, glütensiz ekmek formülasyonlarında nohut unu miktarındaki
 artış, ekmek özgül hacim ve pişme kaybını azaltırken kül, protein ve CIE L*, a*,
 b* değerlerini arttırdığı bulunmuştur (p<0.05). Aynı zamanda, ekmek
 formülasyonlarında nohut unu miktarı ve depolama süresi artmasıyla sertlik
 değerlerinin arttığı gözlemlenmiştir (p<0.05). Duyusal analiz sonuçlarına
 göre en beğenilen ekmeğin %40 nohut unlu ekmek örneği olduğu belirlenmiştir
 (p<0.05)." @default.
- W2800179916 created "2018-05-17" @default.
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- W2800179916 date "2018-04-23" @default.
- W2800179916 modified "2023-09-25" @default.
- W2800179916 title "Using Chickpea Flour in Gluten Free Bread Formulation to Effect of Bread Quality" @default.
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- W2800179916 doi "https://doi.org/10.24323/akademik-gida.415652" @default.
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