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The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enteroba...
There is a growing trend towards the production of ready to use multifunctional foods which has nutritional and medicinal value as well as good sensory properties. On the other hands, microbial safety...
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) ...
Allium such as leek (A. ampeloprasum L.) and scallion (A. chinense L.) powders blended with wheat flour improved the breadmaking properties of bread height (mm) and specific volume (cm3/g). Brabender ...
The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat ...
The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) an...
We investigated whether the physical properties (rheological properties) of various bread doughs, obtained from a linear Kelvin four-element model of visco-elasticity, could be used to express the exp...
Globin (Gb), a rich source of essential amino acids, and Gbs glycated with sugars (glucose, fructose and psicose) by the Maillard reaction were applied to breadmaking, and their effects on the rheolog...
The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content,...
The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied i...

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