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