Title of object

Determination Of The Effects Of Corn And Wheat Brans Addition On Dough And Bread Characteristics

Object description

In this research, the effects of addition of corn bran, which contains a higher dietary fiber than other dietary fiber sources, were investigated on the doughs and technological and sensory properties of bread. Therefore, the aim was to investigate, highest acceptable proportion of corn bran usage, comparing corn bran and wheat bran on the effect of dough and bread properties and improving bread quality containing corn and wheat brans by adding some additives. Besides ascorbic acid and DATEM, to...

Language of object

Turkish

Author(s) / Publisher

Hülya Gül

Discipline(s)

Keywords

Bread, Brown Bread, Corn Bran, Wheat Bran

Technical format

Text

Intended end-user role

Learner

Learning resource type

Thesis

Typical age range

18U

Copyright - Restrictions

This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported

Cost with use

No

Source code available

No