The impacts of formulation components on improvement of frozen bread dough and final product quality.
Yazarlar (1)
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | GIDA | ||
| Dergi ISSN | 1300-3070 | ||
| Dergi Tarandığı Indeksler | |||
| Makale Dili | Türkçe | Basım Tarihi | 03-2012 |
| Cilt / Sayı / Sayfa | 37 / 1 / 55–62 | DOI | 10.5555/20123106859 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20123106859 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| In the bakery products market, the use of frozen dough and the demand for frozen products increasingly change over the world. Although consumer needs and trends changes over time, when purchasing bakery products, the most important factor that should be taken into consideration is still product freshness. However, the main problem that has not yet solved is loss of quality that occurs during the frozen storage. The most important factors that deteriorate the quality are damage by yeasts and development of dough gluten network during frozen storage. Besides the determination of optimum process and storage conditions, the functions of ingredients used are also very important to eliminate undesirable effects of freezing and frozen storage that have been determined in related studies. In this study, the effects of components of the formulation were evaluated for the frozen bread dough and its final product quality. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 1 |