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- W2945185842 abstract "Bu çalışmanın amacı farklı konsantrasyonlarda (% 0-0.5 ve 1) hem agar hem de selüloz gam ile zenginleştirilmiş kavılca (Tr. Spelta L.) unundan yapılan hamur ve ekmeklerin bazı reolojik ve tekstürel özelliklerini araştırmaktır. Hamurların reolojik özellikleri için creep-recovery (sürünme-geri kazanım) analizi gerçekleştirilmiştir. Örneklerin elastik özellikleri % 24.30 ile % 30.53 aralığında değişim göstermiştir. Agar ve selüloz gamları ile zenginleştirilmiş hamurların sürünme ve geri kazanım analiz sonuçları istatistiksel olarak önemsiz bulunmuştur (p>0.05). Tekstür profil analiz (TPA) sonuçlarına göre ilave edilen gamlar ekmek örneklerinin sertlik, yapışkanlık ve çiğnenebilirlik değerlerini artırmıştır (p<0.05). Agar ve selüloz gamların kavılca unu ekmeği üzerine etkileri önemsiz bulunmuştur." @default.
- W2945185842 created "2019-05-29" @default.
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- W2945185842 date "2019-06-01" @default.
- W2945185842 modified "2023-10-04" @default.
- W2945185842 title "The Effect of Addition of Agar and Cellulose Gums on the Rheological and Textural Properties of Kavilca (Triticum Spelta L.) Flour and Bread" @default.
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- W2945185842 doi "https://doi.org/10.21597/jist.441336" @default.
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