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AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
In this article, the effects, on formation of aroma were introduced.
📌 3 Key Takeaways
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Objective & Hypothesis:Use of sourdough and lactic starter is a lot of positive effects on bread properties.
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Key Findings & Data:These are providing of stronger aroma, improving of bread crumb, increasing of bread volume, prolonging of shelf life and providing of production assurance.
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Conclusion & Impact:In this article, the effects, on formation of aroma were introduced.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Ekşi hamur · laktik starter · aroma bileşenleri
Abstract
Use of sourdough and lactic starter is a lot of positive effects on bread properties. These are providing of stronger aroma, improving of bread crumb, increasing of bread volume, prolonging of shelf life and providing of production assurance. In this article, the effects, on formation of aroma were introduced.
Özet
Ekşi hamur ve laktik starter kullanımının ekmek özellikleri üzerine bir çok olumlu etkisi bulunmaktadır. Bunlar; daha güçlü bir aroma oluşumu sağlamak, ekmek içi yapısını iyileştirmek, hacmi artırmak, raf ömrünü uzatmak ve üretim güvencesi sağlamaktır. Bu derlemede, aroma oluşumuna etkiler üzerinde durulacaktır.
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Cite This Article
GÖÇMEN, D. (2001). The Effects of Use of Sourdough and Lactic Starter on Formation of Aroma in Bread (Turkish with English Abstract). Gıda, Cilt: 26 - Sayı: 1. https://ajindex.com/articles/40193