Now showing items 2187-2206 of 4702

      Authors Name
      Ilgaz, Gökhan [1]
      Impram, Belgkın [1]
      In this research, it has been analysed whether triticale, recognised as man-made cereal, is suitable to biscuit and cracker production. n the study; flour blends including % 0 (control), %25, %50, %75 and %100 triticale prepared using Tatlıcak 97 type triticale flour and wheat flour used for producing biscuits have been used. Moisture, ash, protein, sedimantation, falling number, amount of wet gluten, alcaline water absorption capacity, exthensograph, farinograph,values concerning all blends have been determined. Petitbeurres, branny biscuits and crackers have been produced under commercial production conditions and chemical and sensory alterations occuring in biscuits and crackers during their shelf life have been observed and their peroxide, free fatty acid, fatty acid composition, rancimade values have been observed through texture analyses and sensory analyses on samples taken once three months from the products stored for one year. While falling number (sn), delayed sedimantation (ml), ash %, protein %, alcaline water absorption capacity %, water absorbtion %, maximum resistance the dough shows to stretching (Rmax.), static deformation resistance of the dough (R5) and energy (A) values increase (P<0,01); moisture %, wet gluten %, devolepment period (dk), mixing tolerance indeks (MTI), softening value and stretchening capability (E) values decrease (P< 0,01). parallel to increase in use of triticale in flour blends. Width, length, thickness and weight measurements have been done regarding biscuit and cracker samples. Inversely proportional to the increase in use of triticale flour a decrease in the length and width and an increase in the weight of biscuits and crackers have been noticed. Moisture, peroxide, free faty acid and teksture values have increased while rancimade and pH values have decreased during shelf life parallel to the proceeding of shelf life. It has been noticed that fatty acid compositions of biscuits and crackers are mainly consist of palmitic acid (40 %), oleic acid (36 %) and linoleic acid (13 %) while other fatty acids are available in the composition with a value lower than 5%. During the shelf life, although not major, decrease in palmitic acid and increase in oleic acid have been observed. As a result of those analyses and sensory assessments performed it has been determined that use of triticale flour, taking physical, chemical and sensory quality acceptibility into consideration, can be used 50 % in petitbeurre production, 25 % in cracker production and 100 % in branny biscuit production without making any process and formule alterations. [1]
      Irmak Çetin, Olgun [1]
      Irmak, Esra Nigar [1]
      işcan, Mehmet (Tez Danışmanı) [1]
      Işık Hafızoğulları, Sevim [1]
      Işık Ustundağ, Sedef [1]
      Işık, Fatma Emel [1]
      Işık, Salih [1]
      Işık, Sibel [1]
      Işık, Turan [1]
      Işık, Yasemin [1]
      Işıklı, Ayşe Gökçe [1]
      İbar, Hilmi (Tez Danışmanı) [1]
      İbar, Hilmi(Tez Danışmanı) [1]
      İbiş, A. Cem (Tez Danışmanı ) [1]
      İbiş, A.Cem(Tez danışmanı) [1]
      İbiş, Kamuran [1]
      İbrahimsoylu, İzet [1]