A Study on the Application of the Short-Time Dough Processes with the Different Norms on the White Pan-Bread Production (Turkish with English Abstract)
Farklı Normlarla Uygulanan Kısa Süreli Hamur İşleme Metotlarının Beyaz Tava Ekmeği Üretiminde Kullanım İmkanları Üzerine Araştırma
The purpose of this study is to search the short-time process with has the highest consumption in many western countries, especially in the USA and to compare the quality of this bread with the bread produced by using the indirect methods.
📌 3 Key Takeaways
🎯
Objective & Hypothesis:The purpose of this study is to search the short-time process with has the highest consumption in many western countries, especially in the USA and to compare the quality of this bread with the bread produced by using the indirect methods.
📊
Key Findings & Data:The purpose of this study is to search the short-time process with has the highest consumption in many western countries, especially in the USA and to compare the quality of this bread with the bread produced by using the indirect methods.
💡
Conclusion & Impact:The purpose of this study is to search the short-time process with has the highest consumption in many western countries, especially in the USA and to compare the quality of this bread with the bread produced by using the indirect methods.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
The purpose of this study is to search the short-time process with has the highest consumption in many western countries, especially in the USA and to compare the quality of this bread with the bread produced by using the indirect methods.
Özet
Bu çalışmada amaç, Amerika Birleşik Devletleri ve birçok batılı ülkede en yüksek tüketim hacmine sahi olan beyaz tava ekmeği üretiminde, farklı sıcaklık normlarıyla uygulanan Kısa Süreli Hamur İşleme Metodunu (KSMH) kullanmak ve bu metotla üretilen ekmekleri, indirekt (sponge) metot ile üretilen ekmeklerle kalite yönünden karşılaştırmaktır.
🔖
Cite This Article
ERTUĞAY, Z., ELGÜN, A., KOTANCILAR, G., AYDIN, F. (1991). A Study on the Application of the Short-Time Dough Processes with the Different Norms on the White Pan-Bread Production (Turkish with English Abstract). Gıda, Cilt: 16 - Sayı: 2. https://ajindex.com/articles/40757