Tahıl ve Tahıl Unları
Özet
Referanslar
Journal of Cereal Science. https://doi.org/10.1006/jcrs.1998.0190
Ateş, G., & Elmacı, Y. (2019). Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution. Journal of Food Measurement and Characterization, 13(1), 755–763. https://doi.org/10.1007/S11694-018-9988-9
Bollaín, C., Angioloni, A., & Collar, C. (2005). Bread staling assessment of enzyme-supplemented pan breads by dynamic and static deformation measurements. European Food Research and Technology. https://doi.org/10.1007/s00217-004-1059-2
Cauvain, S. (2015). Other Cereals in Breadmaking. Technology of Breadmaking, 377–397. https://doi.org/10.1007/978-3-319-14687-4_13
Ceylan, H. (2020). Dirençli nişasta ve yer elması ununun kek üretiminde kullanımı. https://search.proquest.com/openview/497ef6ca7a0a750a834a453d05289576/1?pq-origsite=gscholar&cbl=2026366&diss=y
Demirci, Ş. (2022). Buğday ruşeymi ve tarhana ilavesiyle fonksiyonel ve besleyici özellikleri geliştirilmiş gevrek üretimi üzerine bir araştırma. https://acikerisim.erbakan.edu.tr/xmlui/handle/20.500.12452/8989
Gallagher, E., MсCarthy, D., Gormley, T. R., & Arendt, E. K. (2005). NOVEL INGREDIENTS IN OPTIMISING GLUTEN-FREE BREAD ACCEPTABILITY. In Using Cereal Science and Technology for the Benefit of Consumers. https://doi.org/10.1533/9781845690632.9.355
Gómez, M., … L. G.-… reviews in food science, & 2020, undefined. (2020). Understanding whole‐wheat flour and its effect in breads: A review. Wiley Online Library, 19(6), 3241–3265. https://doi.org/10.1111/1541-4337.12625
Gómez, M., González, J., & Oliete, B. (2012). Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality. Food and Bioprocess Technology, 5(6), 2409–2418. https://doi.org/10.1007/S11947-011-0519-5
Gültekin, F., Akın, S., & Elgün, A. (2019). Ekmek Hakkında Güncel Bir Değerlendirme : Sağlık Etkileri , Gıda Katkı Maddeleri ve Helallik Sorunu. Journal of Halal Life S, 1(1), 1–17. https://dergipark.org.tr/en/download/article-file/748075
Hispanicus, S., İlavesinin, L. U., Reolojik, H., Üzerine, Ö., Dilek, E., Altiner, D., & Şahan, Y. (2021). Scolymus hispanicus L. Unu İlavesinin Hamurun Reolojik Özellikleri Üzerine Etkisi. Dergipark.Org.Tr, 11(4), 2823–2835. https://doi.org/10.21597/jist.902306
Korczyk-Szabó, J., & LACKO-BARTOŠOVÁ, M. (2013). CRUMB TEXTURE OF SPELT BREAD. Journal of Central European Agriculture. https://doi.org/10.5513/jcea01/14.4.1352
Ma, S., Wang, X. xi, Zheng, X. ling, Tian, S. qi, Liu, C., Li, L., & Ding, Y. fang. (2014). Improvement of the quality of steamed bread by supplementation of wheat germ from milling process. Journal of Cereal Science, 60(3), 589–594. https://doi.org/10.1016/J.JCS.2014.07.010
Marklinder, I., & Lönner, C. (1994). Fermented oatmeal soup - Influence of additives on the properties of a nutrient solution for enteral feeding. Food Microbiology, 11(6), 505–513. https://doi.org/10.1006/fmic.1994.1057
McKevith, B. (2004a). Nutritional aspects of cereals. Nutrition Bulletin, 29(2), 111–142. https://doi.org/10.1111/J.1467-3010.2004.00418.X
McKevith, B. (2004b). Nutritional aspects of cereals. Nutrition Bulletin, 29(2), 111–142. https://doi.org/10.1111/J.1467-3010.2004.00418.X
Özboy-Özbaş, O., Seker, I. T., & Gökbulut, I. (2010). Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality. Food Science and Biotechnology, 19(4). https://doi.org/10.1007/s10068-010-0137-4
Resmi Gazete, 30560, Başbakanlık Mevzuatı Geliştirme ve Yayın Genel Müdürlüğü (pp. 1–9). https://www.resmigazete.gov.tr/eskiler/2018/10/20181009-6.htm
Şeker, I. T., Ertop, M. H., & Hayta, M. (2016). Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace. Quality Assurance and Safety of Crops and Foods, 8(2). https://doi.org/10.3920/QAS2014.0542
Shaikh, F., Ali, T. M., Arif, S., Raza, L., & Hasnain, A. (2023). Rheological, textural and digestibility characteristics of chapatti as affected by RS4 starch prepared from corn and sorghum. Journal of Food Measurement and Characterization, 17(2), 1309–1316. https://doi.org/10.1007/S11694-022-01701-X
Slade, L., & Levine, H. (1994). Structure-function relationships of cookie and cracker ingredients. In The science of cookie and cracker production.
Sozer, N., Cicerelli, L., Heiniö, R. L., & Poutanen, K. (2014). Effect of wheat bran addition on invitro starch digestibility, physico-mechanical and sensory properties of biscuits. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2014.01.022
Sudha, M. L., Vetrimani, R., & Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry. https://doi.org/10.1016/j.foodchem.2005.12.013
Wood, P. J. (1997). Functional Foods for Health. Cereals, 233–239. https://doi.org/10.1007/978-1-4757-2675-6_28
Referanslar
Journal of Cereal Science. https://doi.org/10.1006/jcrs.1998.0190
Ateş, G., & Elmacı, Y. (2019). Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution. Journal of Food Measurement and Characterization, 13(1), 755–763. https://doi.org/10.1007/S11694-018-9988-9
Bollaín, C., Angioloni, A., & Collar, C. (2005). Bread staling assessment of enzyme-supplemented pan breads by dynamic and static deformation measurements. European Food Research and Technology. https://doi.org/10.1007/s00217-004-1059-2
Cauvain, S. (2015). Other Cereals in Breadmaking. Technology of Breadmaking, 377–397. https://doi.org/10.1007/978-3-319-14687-4_13
Ceylan, H. (2020). Dirençli nişasta ve yer elması ununun kek üretiminde kullanımı. https://search.proquest.com/openview/497ef6ca7a0a750a834a453d05289576/1?pq-origsite=gscholar&cbl=2026366&diss=y
Demirci, Ş. (2022). Buğday ruşeymi ve tarhana ilavesiyle fonksiyonel ve besleyici özellikleri geliştirilmiş gevrek üretimi üzerine bir araştırma. https://acikerisim.erbakan.edu.tr/xmlui/handle/20.500.12452/8989
Gallagher, E., MсCarthy, D., Gormley, T. R., & Arendt, E. K. (2005). NOVEL INGREDIENTS IN OPTIMISING GLUTEN-FREE BREAD ACCEPTABILITY. In Using Cereal Science and Technology for the Benefit of Consumers. https://doi.org/10.1533/9781845690632.9.355
Gómez, M., … L. G.-… reviews in food science, & 2020, undefined. (2020). Understanding whole‐wheat flour and its effect in breads: A review. Wiley Online Library, 19(6), 3241–3265. https://doi.org/10.1111/1541-4337.12625
Gómez, M., González, J., & Oliete, B. (2012). Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality. Food and Bioprocess Technology, 5(6), 2409–2418. https://doi.org/10.1007/S11947-011-0519-5
Gültekin, F., Akın, S., & Elgün, A. (2019). Ekmek Hakkında Güncel Bir Değerlendirme : Sağlık Etkileri , Gıda Katkı Maddeleri ve Helallik Sorunu. Journal of Halal Life S, 1(1), 1–17. https://dergipark.org.tr/en/download/article-file/748075
Hispanicus, S., İlavesinin, L. U., Reolojik, H., Üzerine, Ö., Dilek, E., Altiner, D., & Şahan, Y. (2021). Scolymus hispanicus L. Unu İlavesinin Hamurun Reolojik Özellikleri Üzerine Etkisi. Dergipark.Org.Tr, 11(4), 2823–2835. https://doi.org/10.21597/jist.902306
Korczyk-Szabó, J., & LACKO-BARTOŠOVÁ, M. (2013). CRUMB TEXTURE OF SPELT BREAD. Journal of Central European Agriculture. https://doi.org/10.5513/jcea01/14.4.1352
Ma, S., Wang, X. xi, Zheng, X. ling, Tian, S. qi, Liu, C., Li, L., & Ding, Y. fang. (2014). Improvement of the quality of steamed bread by supplementation of wheat germ from milling process. Journal of Cereal Science, 60(3), 589–594. https://doi.org/10.1016/J.JCS.2014.07.010
Marklinder, I., & Lönner, C. (1994). Fermented oatmeal soup - Influence of additives on the properties of a nutrient solution for enteral feeding. Food Microbiology, 11(6), 505–513. https://doi.org/10.1006/fmic.1994.1057
McKevith, B. (2004a). Nutritional aspects of cereals. Nutrition Bulletin, 29(2), 111–142. https://doi.org/10.1111/J.1467-3010.2004.00418.X
McKevith, B. (2004b). Nutritional aspects of cereals. Nutrition Bulletin, 29(2), 111–142. https://doi.org/10.1111/J.1467-3010.2004.00418.X
Özboy-Özbaş, O., Seker, I. T., & Gökbulut, I. (2010). Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality. Food Science and Biotechnology, 19(4). https://doi.org/10.1007/s10068-010-0137-4
Resmi Gazete, 30560, Başbakanlık Mevzuatı Geliştirme ve Yayın Genel Müdürlüğü (pp. 1–9). https://www.resmigazete.gov.tr/eskiler/2018/10/20181009-6.htm
Şeker, I. T., Ertop, M. H., & Hayta, M. (2016). Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace. Quality Assurance and Safety of Crops and Foods, 8(2). https://doi.org/10.3920/QAS2014.0542
Shaikh, F., Ali, T. M., Arif, S., Raza, L., & Hasnain, A. (2023). Rheological, textural and digestibility characteristics of chapatti as affected by RS4 starch prepared from corn and sorghum. Journal of Food Measurement and Characterization, 17(2), 1309–1316. https://doi.org/10.1007/S11694-022-01701-X
Slade, L., & Levine, H. (1994). Structure-function relationships of cookie and cracker ingredients. In The science of cookie and cracker production.
Sozer, N., Cicerelli, L., Heiniö, R. L., & Poutanen, K. (2014). Effect of wheat bran addition on invitro starch digestibility, physico-mechanical and sensory properties of biscuits. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2014.01.022
Sudha, M. L., Vetrimani, R., & Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry. https://doi.org/10.1016/j.foodchem.2005.12.013
Wood, P. J. (1997). Functional Foods for Health. Cereals, 233–239. https://doi.org/10.1007/978-1-4757-2675-6_28
