Ekmek Çeşitleri

Alyakut, Ö., & Küçükkömürler, S. (2018). Geleneksel Bir Ekmek Çeşidi: Yufka Ekmeği1 (A Traditional Bread Type: Yufka). Journal of Tourism and Gastronomy Studies, 379, 395.

Aplevicz, K. S., Mazo, J. Z., dos Santos Neto, N. K., Nalevaiko, F. S., & Sant, E. S. (2014). < b> Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique. Acta Scientiarum. Technology, 36(4), 713-719.

Awulachew, M. T. A (2021). Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities. International Journal of Food Science and Biotechnology, 6(4), 115-120

Calvel, R. (2001). The Taste of Bread: A Translation of Le Goût du Pain, Comment le Préserver, Comment le Retrouver. Aspen Light Publishing.

Calvert, M. D., Madden, A. A., Nichols, L. M., Haddad, N. M., Lahne, J., Dunn, R. R., & McKenney, E. A. (2021). A review of sourdough starters: Ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ, 9, e11389.

Cauvain, S. P., & Young, L. S. (2009). Technology of breadmaking. Springer Science & Business Media.

Demir, Y. (2021). Geleneksel ekşi mayanın sağlık ve ekmek üzerindeki etkileri. Aydın Gastronomy, 5(1), 63-70.

Erdem, N., & Gökmen, S. (2022). Zonguldak İli Çaycuma İlçesinin Geleneksel Cızlama Ekmeği Üzerine Bir Araştırma. Avrupa Bilim ve Teknoloji Dergisi, (38), 218-228.

Forkish, K. (2012). Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]. Ten Speed Press.

Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Crust and crumb characteristics of gluten free breads. Journal of food engineering, 61(2), 217-224.

Gisslen, W. (2013). All Access Pack for Professional Baking 6th Edition Set. John Wiley & Sons.

Glezer, M. (2006). Artisan Baking Across America: The Breads, The Bakers, The Best Recipes. Artisan.

Hamelman, J. (2013). Bread: a baker's book of techniques and recipes. John Wiley & Sons.

Hoseney, R. C. (1994). Principles of cereal science and technology. American Association of Cereal Chemists.

Karabak, S., Taşçı, R., Ceyhan, V., Özbek, K., & Arslan, H. Y. (2019). İhsangazi tarlalarından soframıza kültür mirası siyez buğdayı. Toprak Su Dergisi, 86-93.

Korkut, G. (2021). Dîvânu Lugâti’t-Türk’te Ekmek Adları. Dil Araştırmaları, 15(29), 179-195.

Kotancılar, H. G., Güdük, H., & Seyyedcheraghi, K. (2018). The effect of the using corn flour level and additive type on quality of corn bread. Dicle Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 7(3), 102-115.

Plessas, S., Mantzourani, I., & Bekatorou, A. (2020). Evaluation of Pediococcus pentosaceus SP2 as starter culture on sourdough bread making. Foods, 9(1), 77.

Reinhart, P. (2016). The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread [A Baking Book]. Ten Speed Press.

Ren, S., & Ma, R. (2016). Effects of xylanase on quality of frozen dough steamed bread. Food Science and Technology Research, 22(4), 409-417.

Robertson, C. (2010). Tartine Bread. Chronicle Books.

Roden, C. (1997). The book of Jewish food, an odyssey from Samarkand to New York. Economist, 345.

Satouf, M., & Köten, M. (2023). Un Randıman Oranı ve Yoğurma Koşullarının Arap Ekmeğinin Özelliklerine Etkisi. Mühendislik Bilimleri ve Tasarım Dergisi, 11(1), 349-359.

Sidari, R., Martorana, A., Zappia, C., Mincione, A., & Giuffrè, A. M. (2020). Persistence and effect of a multistrain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and bread. Foods, 9(9), 1258.

Singh, S., Sethi, S., Gupta, S., Kaur, C., & Wood, E. (2019). Fermentation Of Multigrain Dough–An Approach To Reduce Glycemic Index For Healthy Bread. EUREKA: Life Sciences, (5), 19-31.

Srivastava, S., Genitha, T. R., & Yadav, V. (2012). Preparation and quality evaluation of flour and biscuit from sweet potato. J Food Process Technol, 3(12), 1-5.

Suas, M. (2008). Advanced Bread and Pastry. Cengage Learning.

Sutton, J. C. (1998). The New French Baker: Perfect Pastries and Beautiful Breads from Your Kitchen. Library Journal, 123(20), 146-147.

The Culinary Institute of America. (2013). Baking & pastry : mastering the art and craft / The Culinary Institute of America 3th Edition st. John Wiley & Sons, Inc.

Tilley, K. A., Benjamin, R. E., Bagorogoza, K. E., Okot-Kotber, B. M., Prakash, O., & Kwen, H. (2001). Tyrosine cross-links: molecular basis of gluten structure and function. Journal of Agricultural and Food Chemistry, 49(5), 2627-2632.

Vilmane, L., & Straumite, E. (2014). The Use of Soy Flour in Yellow Maize–Amaranth Gluten-free Bread Production. Proc. Latv. Univ. Agr, 31(326).

Xu, D., Zhang, Y., Tang, K., Hu, Y., Xu, X., & Gänzle, M. G. (2019). Effect of mixed cultures of yeast and lactobacilli on the quality of wheat sourdough bread. Frontiers in Microbiology, 10, 2113.

Yayla, Ö., & Şirin, E. (2022). Kentleşmenin İnce Ekmek Yapımı ve Paylaşımı Geleneği Üzerindeki Etkisinin Belirlenmesi: Kadirli Örneği. Journal of Academic Value Studies, 8(4).

Yıldız, B., Çakıcı, A., Uslu, D. Y., & Uslu, H. (2021). Ekmek üretiminde ekşi maya üzerine taze meyvelerin kullanımının etkisi. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 10(1), 150-159.

Zhou, J., Liu, J., & Tang, X. (2018). Effects of whey and soy protein addition on bread rheological property of wheat flour. Journal of texture studies, 49(1), 38-46.

Alyakut, Ö., & Küçükkömürler, S. (2018). Geleneksel Bir Ekmek Çeşidi: Yufka Ekmeği1 (A Traditional Bread Type: Yufka). Journal of Tourism and Gastronomy Studies, 379, 395.

Aplevicz, K. S., Mazo, J. Z., dos Santos Neto, N. K., Nalevaiko, F. S., & Sant, E. S. (2014). < b> Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique. Acta Scientiarum. Technology, 36(4), 713-719.

Awulachew, M. T. A (2021). Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities. International Journal of Food Science and Biotechnology, 6(4), 115-120

Calvel, R. (2001). The Taste of Bread: A Translation of Le Goût du Pain, Comment le Préserver, Comment le Retrouver. Aspen Light Publishing.

Calvert, M. D., Madden, A. A., Nichols, L. M., Haddad, N. M., Lahne, J., Dunn, R. R., & McKenney, E. A. (2021). A review of sourdough starters: Ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ, 9, e11389.

Cauvain, S. P., & Young, L. S. (2009). Technology of breadmaking. Springer Science & Business Media.

Demir, Y. (2021). Geleneksel ekşi mayanın sağlık ve ekmek üzerindeki etkileri. Aydın Gastronomy, 5(1), 63-70.

Erdem, N., & Gökmen, S. (2022). Zonguldak İli Çaycuma İlçesinin Geleneksel Cızlama Ekmeği Üzerine Bir Araştırma. Avrupa Bilim ve Teknoloji Dergisi, (38), 218-228.

Forkish, K. (2012). Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]. Ten Speed Press.

Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Crust and crumb characteristics of gluten free breads. Journal of food engineering, 61(2), 217-224.

Gisslen, W. (2013). All Access Pack for Professional Baking 6th Edition Set. John Wiley & Sons.

Glezer, M. (2006). Artisan Baking Across America: The Breads, The Bakers, The Best Recipes. Artisan.

Hamelman, J. (2013). Bread: a baker's book of techniques and recipes. John Wiley & Sons.

Hoseney, R. C. (1994). Principles of cereal science and technology. American Association of Cereal Chemists.

Karabak, S., Taşçı, R., Ceyhan, V., Özbek, K., & Arslan, H. Y. (2019). İhsangazi tarlalarından soframıza kültür mirası siyez buğdayı. Toprak Su Dergisi, 86-93.

Korkut, G. (2021). Dîvânu Lugâti’t-Türk’te Ekmek Adları. Dil Araştırmaları, 15(29), 179-195.

Kotancılar, H. G., Güdük, H., & Seyyedcheraghi, K. (2018). The effect of the using corn flour level and additive type on quality of corn bread. Dicle Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 7(3), 102-115.

Plessas, S., Mantzourani, I., & Bekatorou, A. (2020). Evaluation of Pediococcus pentosaceus SP2 as starter culture on sourdough bread making. Foods, 9(1), 77.

Reinhart, P. (2016). The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread [A Baking Book]. Ten Speed Press.

Ren, S., & Ma, R. (2016). Effects of xylanase on quality of frozen dough steamed bread. Food Science and Technology Research, 22(4), 409-417.

Robertson, C. (2010). Tartine Bread. Chronicle Books.

Roden, C. (1997). The book of Jewish food, an odyssey from Samarkand to New York. Economist, 345.

Satouf, M., & Köten, M. (2023). Un Randıman Oranı ve Yoğurma Koşullarının Arap Ekmeğinin Özelliklerine Etkisi. Mühendislik Bilimleri ve Tasarım Dergisi, 11(1), 349-359.

Sidari, R., Martorana, A., Zappia, C., Mincione, A., & Giuffrè, A. M. (2020). Persistence and effect of a multistrain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and bread. Foods, 9(9), 1258.

Singh, S., Sethi, S., Gupta, S., Kaur, C., & Wood, E. (2019). Fermentation Of Multigrain Dough–An Approach To Reduce Glycemic Index For Healthy Bread. EUREKA: Life Sciences, (5), 19-31.

Srivastava, S., Genitha, T. R., & Yadav, V. (2012). Preparation and quality evaluation of flour and biscuit from sweet potato. J Food Process Technol, 3(12), 1-5.

Suas, M. (2008). Advanced Bread and Pastry. Cengage Learning.

Sutton, J. C. (1998). The New French Baker: Perfect Pastries and Beautiful Breads from Your Kitchen. Library Journal, 123(20), 146-147.

The Culinary Institute of America. (2013). Baking & pastry : mastering the art and craft / The Culinary Institute of America 3th Edition st. John Wiley & Sons, Inc.

Tilley, K. A., Benjamin, R. E., Bagorogoza, K. E., Okot-Kotber, B. M., Prakash, O., & Kwen, H. (2001). Tyrosine cross-links: molecular basis of gluten structure and function. Journal of Agricultural and Food Chemistry, 49(5), 2627-2632.

Vilmane, L., & Straumite, E. (2014). The Use of Soy Flour in Yellow Maize–Amaranth Gluten-free Bread Production. Proc. Latv. Univ. Agr, 31(326).

Xu, D., Zhang, Y., Tang, K., Hu, Y., Xu, X., & Gänzle, M. G. (2019). Effect of mixed cultures of yeast and lactobacilli on the quality of wheat sourdough bread. Frontiers in Microbiology, 10, 2113.

Yayla, Ö., & Şirin, E. (2022). Kentleşmenin İnce Ekmek Yapımı ve Paylaşımı Geleneği Üzerindeki Etkisinin Belirlenmesi: Kadirli Örneği. Journal of Academic Value Studies, 8(4).

Yıldız, B., Çakıcı, A., Uslu, D. Y., & Uslu, H. (2021). Ekmek üretiminde ekşi maya üzerine taze meyvelerin kullanımının etkisi. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 10(1), 150-159.

Zhou, J., Liu, J., & Tang, X. (2018). Effects of whey and soy protein addition on bread rheological property of wheat flour. Journal of texture studies, 49(1), 38-46.