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Journals / International Journal of Food Engineering Research / 2017 / Cilt: 3 - Sayı: 1

EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS

Şeyma HALLAÇ
Dilek DÜLGER ALTINER
Pages
23–31
Publication Date
2017-04-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

And it is also investigated that soy flour (SF) has a high protein rate (p

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Bakery products are a nutrition group that is chosen by many people in different countries.
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Key Findings & Data:Considering consumption rate of bakery products consumed by people, the enrichment by needed basic food items is inevitable.
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Conclusion & Impact:And it is also investigated that soy flour (SF) has a high protein rate (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Bakery products · carob flour · soy flour

Abstract

Bakery products are a nutrition group that is chosen by many people in different countries. Due to low cost, being prepared practically and nutritious, appealing to all age groups and being economical, they are preferred. Considering consumption rate of bakery products consumed by people, the enrichment by needed basic food items is inevitable. In this study, research of some functional and chemical properties of carob and soy flour that can be used as alternatives of wheat flour, and use of them as food additives in production of bakery products such as pasta, biscuits, cracker, bread etc. is aimed. It is investigated that carob flour (CF) and soy flour (SF) one of the materials that can be used as bakery product enrichment agent and obtain functional foods. CF has a unique smell, color and taste, has high dietary fiber content (32.87%), complex carbohydrates and a small amount of fat (0.31%). And it is also investigated that soy flour (SF) has a high protein rate (p

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Cite This Article

HALLAÇ, Ş., ALTINER, D. D. (2017). EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS. International Journal of Food Engineering Research, Cilt: 3 - Sayı: 1, 23–31. https://ajindex.com/articles/832971

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