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

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dc.contributor.author Hallaç, Şeyma
dc.contributor.author Dülger Altıner, Dilek
dc.date.accessioned 2019-07-06T08:13:31Z
dc.date.available 2019-07-06T08:13:31Z
dc.date.issued 2017
dc.identifier.issn 2149-5777
dc.identifier.uri http://hdl.handle.net/11547/2539
dc.description.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<0.05) and dietary fiber content compared to wheat flour (WF). Carob flour is found to have low energy content compared to WF and SF. Based on the functional analyses of flour samples, it is determined that CF and SF samples have a higher water absorption capacity and solubility in water compared to WF. Due to these properties, it is predicted that these flours can be used as alternative food additives and are supposed to contribute to food industry in terms of the properties of the last product and improvement of species. tr_TR
dc.language.iso en tr_TR
dc.publisher International Journal of Food Engineering Research (IJFER) tr_TR
dc.subject Bakery products tr_TR
dc.subject Carob flour tr_TR
dc.subject Soy flou tr_TR
dc.subject Food additives tr_TR
dc.title EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS tr_TR
dc.type Article tr_TR
dc.publisher.issue 1 tr_TR
dc.publisher.firstpagenumber 25 tr_TR
dc.publisher.lastpagenumber 33 tr_TR
dc.identifier.bibliographictag HALLAÇ Şeyma, DÜLGER ALTINER Dilek, EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS(2017), International Journal of Food Engineering Research (IJFER) tr_TR


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