1 Ocak 2020 Dergi makalesi Açık Erişim

Meral, Hacer; Karaoglu, M. Murat

Citation Style Language JSON

{
  "DOI": "10.1515/ijfe-2019-0100", 
  "abstract": "In this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour. The staled whole and crumb bread flours were stored at -18 degrees C and used to replace 0, 15, 30 and 45% of wheat flour. Then microbiological and physicochemical properties of flours; physical, textural and sensory properties of bread obtained from these composite flours were investigated. We concluded that stale bread flour could be used for bread production at the level of 15%. If the total bread production and consumption is considered, this addition level could provide a significant amount of waste bread recycling each year.", 
  "author": [
    {
      "family": "Meral", 
      "given": " Hacer"
    }, 
    {
      "family": "Karaoglu", 
      "given": " M. Murat"
    }
  ], 
  "container_title": "INTERNATIONAL JOURNAL OF FOOD ENGINEERING", 
  "id": "6851", 
  "issue": "11", 
  "issued": {
    "date-parts": [
      [
        2020, 
        1, 
        1
      ]
    ]
  }, 
  "title": "The effect of the stale bread flour addition on flour and bread quality", 
  "type": "article-journal", 
  "volume": "16"
}