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Dergiler / 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
Sayfa
23–31
Yayın Tarihi
2017-04-01
DOI
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And it is also investigated that soy flour (SF) has a high protein rate (p

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bakery products are a nutrition group that is chosen by many people in different countries.
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Temel Bulgular & Veri:Considering consumption rate of bakery products consumed by people, the enrichment by needed basic food items is inevitable.
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Sonuç & Katkı:And it is also investigated that soy flour (SF) has a high protein rate (p
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler: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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Bu Makaleye Atıf Yap

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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Kaynakça (11)

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