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Effects of oat flour addition (10, 20, 30, and 40%) on the quality characteristics of noodle were investigated. Noodles were
evaluated in terms of cooking quality, color, chemical, and sensory properties. As oat flour level increased, protein, crude
fat, ash, Mn, Fe, Zn, and Mg contents of noodles increased. Oat flour caused increases in cooking loss of noodles. Sensory
and cooking characteristics of noodles were negatively effected when oat flour level was increased compared with the control.
Noodle with 10% oat flour received the highest sensory scores in all noodle samples containing oat flour. Overall acceptability
scores of control and in only the noodle with 10% oat flour were found statistically (p<0.05) similar. Especially, the usage of 10% oat flour in noodle formulation gave satisfactory results in terms of acceptability. 相似文献
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Tarhana has a long history. According to historical records, it was first produced by Turkish people in Middle Asia and afterwards it spread out to different parts of the world. It is a fermented cereal-based food and can be simply defined as a mixture of yoghurt, cereal flours, yeast, different vegetables, herbs, and spices. After the mixing process, tarhana dough is fermented for 1 to 5 days and immediately dried. Both lactic acid bacteria (LAB) and yeast fermentations occur simultaneously during tarhana production. Therefore, tarhana has sour and acidic taste with yeast flavour as well. It is sun-dried at the home-made level or oven-dried of the commercial level. Several types of tarhana can be classified depending upon processing method or raw materials used. Low moisture (6-10%), low pH (3.5-5.0), and components (organic acids, bacteriosin, etc.) formed in fermentation have bacteriostatic effect on pathogens and spoilage microorganisms during long term storage (1-2 years) and enhance shelf life. Since tarhana is a good source of B vitamins, minerals, organic acids, and free amino acids, and since it is a product of LAB and yeast fermentation, it may be considered a functional and probiotic food. 相似文献
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Duygu Gocmen Ozan Gurbuz Ayşegul Yıldırım Kumral Adnan Fatih Dagdelen Ismet Sahin 《European Food Research and Technology》2007,225(5-6):821-830
Sourdough was prepared with cellular suspension containing 109 cfu of each strain mL−1 and incubated at 28 °C for 24 h and at 37 °C for 4 h. Two different sourdough levels (20 and 40%) were used in bread dough
preparation. The bread doughs were proofed at 30 °C and 85% relative humidity for 60/120/180 min. When glutenin changes that
occurred in samples 17, 18, 19, and 20 (40% SD 28) are compared with those that appeared in controls, it is obvious that,
the relative intensities of some of the protein bands slightly decreased and a few fainter protein bands appeared (which did
not exist in controls). A few fainter protein bands corresponding to the MM ≈ 25 kDa (high-mobility region) and the MM ≈ 66 kDa
(low-mobility region) were appeared in the same samples. In the samples prepared with 20% sourdoughs incubated at 28 or 37 °C,
the bands were still evident after 180 min of proof. This can be explained that glutenin fractions were not hydrolysed in
these applications due to the delay in pH drop. The use of 40% sourdough incubated at 28 °C for 24 h resulted in sticky doughs
and breads with lower volume, harder texture, unsatisfactory crumb grain and unpleasant flavour than the rest of the samples.
The use of sourdoughs incubated at 37 °C for 4 h caused positive effect on loaf volumes, specific loaf volumes and crumb structure. 相似文献
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Sahan Yasemin Aydin Emine Dundar Ayse Inkaya Altiner Dilek Dulger Celik Guler Gocmen Duygu 《Food science and biotechnology》2019,28(5):1401-1408
Food Science and Biotechnology - In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated.... 相似文献
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