1 Ocak 2020 Dergi makalesi Açık Erişim

Meral, Hacer; Karaoglu, M. Murat

Dublin Core

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  <dc:creator>Meral, Hacer</dc:creator>
  <dc:creator>Karaoglu, M. Murat</dc:creator>
  <dc:date>2020-01-01</dc:date>
  <dc: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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/6851</dc:identifier>
  <dc:identifier>oai:zenodo.org:6851</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>INTERNATIONAL JOURNAL OF FOOD ENGINEERING 16(11)</dc:source>
  <dc:title>The effect of the stale bread flour addition on flour and bread quality</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>