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URL http://dspace.trakya.edu.tr/xmlui/browse?value=In+this+research%2C+it+has+been+analysed+whether+triticale%2C+recognised+as+man-made+cereal%2C+is+suitable+to+biscuit+and+cracker+production.+n+the+study%3B+flour+blends+including+%25+0+%28control%29%2C+%2525%2C+%2550%2C+%2575+and+%25100+triticale+prepared+using+Tatl%C4%B1cak+97+type+triticale+flour+and+wheat+flour+used+for+producing+biscuits+have+been+used.+Moisture%2C+ash%2C+protein%2C+sedimantation%2C+falling+number%2C+amount+of+wet+gluten%2C+alcaline+water+absorption+capacity%2C+exthensograph%2C+farinograph%2Cvalues+concerning+all+blends+have+been+determined.+Petitbeurres%2C+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%2C+free+fatty+acid%2C+fatty+acid+composition%2C+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+%28sn%29%2C+delayed+sedimantation+%28ml%29%2C+ash+%25%2C+protein+%25%2C+alcaline+water+absorption+capacity+%25%2C+water+absorbtion+%25%2C+maximum+resistance+the+dough+shows+to+stretching+%28Rmax.%29%2C+static+deformation+resistance+of+the+dough+%28R5%29+and+energy+%28A%29+values+increase+%28P%3C0%2C01%29%3B+moisture+%25%2C+wet+gluten+%25%2C+devolepment+period+%28dk%29%2C+mixing+tolerance+indeks+%28MTI%29%2C+softening+value+and+stretchening+capability+%28E%29+values+decrease+%28P%3C+0%2C01%29.+parallel+to+increase+in+use+of+triticale+in+flour+blends.+Width%2C+length%2C+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%2C+peroxide%2C+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+%2840+%25%29%2C+oleic+acid+%2836+%25%29+and+linoleic+acid+%2813+%25%29+while+other+fatty+acids+are+available+in+the+composition+with+a+value+lower+than+5%25.+During+the+shelf+life%2C+although+not+major%2C+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%2C+taking+physical%2C+chemical+and+sensory+quality+acceptibility+into+consideration%2C+can+be+used+50+%25+in+petitbeurre+production%2C+25+%25+in+cracker+production+and+100+%25+in+branny+biscuit+production+without+making+any+process+and+formule+alterations.&type=author
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