1 Ocak 2020 Dergi makalesi Açık Erişim

Meral, Hacer; Karaoglu, M. Murat

JSON

{
  "conceptrecid": "6850", 
  "created": "2021-03-15T06:31:15.315609+00:00", 
  "doi": "10.1515/ijfe-2019-0100", 
  "files": [
    {
      "bucket": "e76a3c99-916d-417f-a983-c34087c8c00e", 
      "checksum": "md5:8e4e3fa4876c56a921e749c1ce97e5bc", 
      "key": "bib-d7f95dfa-bf31-4456-b8ea-d4637cd8c0c3.txt", 
      "links": {
        "self": "https://aperta.ulakbim.gov.tr/api/files/e76a3c99-916d-417f-a983-c34087c8c00e/bib-d7f95dfa-bf31-4456-b8ea-d4637cd8c0c3.txt"
      }, 
      "size": 156, 
      "type": "txt"
    }
  ], 
  "id": 6851, 
  "links": {
    "badge": "https://aperta.ulakbim.gov.tr/badge/doi/10.1515/ijfe-2019-0100.svg", 
    "bucket": "https://aperta.ulakbim.gov.tr/api/files/e76a3c99-916d-417f-a983-c34087c8c00e", 
    "doi": "https://doi.org/10.1515/ijfe-2019-0100", 
    "html": "https://aperta.ulakbim.gov.tr/record/6851", 
    "latest": "https://aperta.ulakbim.gov.tr/api/records/6851", 
    "latest_html": "https://aperta.ulakbim.gov.tr/record/6851"
  }, 
  "metadata": {
    "access_right": "open", 
    "access_right_category": "success", 
    "communities": [
      {
        "id": "tubitak-destekli-proje-yayinlari"
      }
    ], 
    "creators": [
      {
        "affiliation": "Ataturk Univ, Fac Agr, Food Engn Dept, TR-25240 Erzurum, Turkey", 
        "name": "Meral, Hacer"
      }, 
      {
        "affiliation": "Ataturk Univ, Fac Agr, Food Engn Dept, TR-25240 Erzurum, Turkey", 
        "name": "Karaoglu, M. Murat"
      }
    ], 
    "description": "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.", 
    "doi": "10.1515/ijfe-2019-0100", 
    "has_grant": false, 
    "journal": {
      "issue": "11", 
      "title": "INTERNATIONAL JOURNAL OF FOOD ENGINEERING", 
      "volume": "16"
    }, 
    "license": {
      "id": "cc-by"
    }, 
    "publication_date": "2020-01-01", 
    "relations": {
      "version": [
        {
          "count": 1, 
          "index": 0, 
          "is_last": true, 
          "last_child": {
            "pid_type": "recid", 
            "pid_value": "6851"
          }, 
          "parent": {
            "pid_type": "recid", 
            "pid_value": "6850"
          }
        }
      ]
    }, 
    "resource_type": {
      "subtype": "article", 
      "title": "Dergi makalesi", 
      "type": "publication"
    }, 
    "title": "The effect of the stale bread flour addition on flour and bread quality"
  }, 
  "owners": [
    1
  ], 
  "revision": 1, 
  "stats": {
    "downloads": 12.0, 
    "unique_downloads": 12.0, 
    "unique_views": 54.0, 
    "version_downloads": 12.0, 
    "version_unique_downloads": 12.0, 
    "version_unique_views": 54.0, 
    "version_views": 62.0, 
    "version_volume": 1872.0, 
    "views": 62.0, 
    "volume": 1872.0
  }, 
  "updated": "2021-03-15T06:31:15.362903+00:00"
}