1 Ocak 2020 Dergi makalesi Açık Erişim

Meral, Hacer; Karaoglu, M. Murat

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/6851</identifier>
  <creators>
    <creator>
      <creatorName>Meral, Hacer</creatorName>
      <givenName>Hacer</givenName>
      <familyName>Meral</familyName>
      <affiliation>Ataturk Univ, Fac Agr, Food Engn Dept, TR-25240 Erzurum, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Karaoglu, M. Murat</creatorName>
      <givenName>M. Murat</givenName>
      <familyName>Karaoglu</familyName>
      <affiliation>Ataturk Univ, Fac Agr, Food Engn Dept, TR-25240 Erzurum, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>The Effect Of The Stale Bread Flour Addition On Flour And Bread Quality</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2020</publicationYear>
  <dates>
    <date dateType="Issued">2020-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/6851</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1515/ijfe-2019-0100</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="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.</description>
  </descriptions>
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