Effects of loaf weight and storage time on the qualitative properties of white and traditional vakfikebir breads

Turkish Journal of Agriculture and Forestry

Volumn 32, Issue 5, 2008, Pages 459-467

  Kotancilar, H Gürbüz ^a   Gerçekaslan, K Emre ^a   Karaoǧlu, M Murat ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Crumb hydration capacity; Crumb texture; Loaf weight; Moisture; Sourdough; Staling; Vakfikebir bread

Indexed keywords

HYDRATION; MOISTURE; MOISTURE DETERMINATION; SELF ASSEMBLY; TEMPERATURE;

HYDRATION CAPACITY; LOAF WEIGHT; SOURDOUGH; STALING; VAKFIKEBIR BREAD;

FOOD PRODUCTS;

FOOD QUALITY; MOISTURE; TEXTURE; WEIGHT;

EURASIA; TRABZON [TURKEY]; TURKEY;

EID: 53249142427     PISSN: 1300011X     EISSN: None     Source Type: Journal    
DOI: 10.3906/tar-0801-26     Document Type: Article

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