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The effects of wheat variety, sourdough treatment and sourdough level on nutritional characteristics of whole wheat bread

Journal of cereal science, 2023-03, Vol.110, p.103637, Article 103637

2023

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Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels

European food research & technology, 2024-10, Vol.250 (10), p.2593-2608

2024

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Phenolic acid contents and antioxidant activities of wheat milling fractions and the effect of flour extraction rate on antioxidant activity of bread

Journal of food biochemistry, 2018-12, Vol.42 (6), p.e12637-n/a

2018

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Effects of Combining Added Hydrocolloids and Surfactant and Frozen Storage on The Baking Quality of Frozen Bread Dough (in English)

Gıda, 2013-10

2013

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Farklı oranlarda peynir altı suyu kullanımının beyaz ve tam buğday unlarından üretilen ekmeklerin bazı özellikleri üzerine etkisi

Gıda, 2020-01, Vol.45 (1), p.125-138

2020

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FARKLI ORANLARDA PEYNİR ALTI SUYU KULLANIMININ BEYAZ VE TAM BUĞDAY UNLARINDAN ÜRETİLEN EKMEKLERİN BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ

Gıda, 2019-12, Vol.45 (1), p.125-138

2019

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Effects of Some Hydrocolloids and Surfactant on the Rheological Properties of Hard Wheat Flour Dough by Using Response Surface Methodology (in English)

Gıda, 2011-04

2011

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Inhibitor activities of two Lactobacillus strains, isolated from sourdough, against rope-forming Bacillus strains

Food control, 2007-05, Vol.18 (4), p.359-363

2007

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Physical and chemical properties of chufa (Cyperus esculentus L) tubers grown in the Çukurova region of Turkey

Journal of the science of food and agriculture, 2002-05, Vol.82 (6), p.625-631

2002

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Effect of Added Pentosans Isolated from Wheat and Rye Grain on some Properties of Bread

European food research & technology, 2001-02, Vol.212 (3), p.374-376

2001

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The Possibilities of Using Water-Soluble Gums in Whole Wheat Bread (Turkish with English Abstract)

Gıda, 2003-10

2003

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Determination of Lipoxygenase Activity in Durum Wheats (Turkish with English Abstract)

Gıda, 2003-06

2003

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Determination of the Antibacterial Activities of Lactobacillus Strains Isolated from Sourdoughs Produced In Turkey (Turkish with English Abstract)

Gıda, 2005-06

2005

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Ekstrüzyon Koşullarının Farklı Buğday Unları Kullanılarak Üretilen Tarhanaların Çözünürlüğüne ve Su Absorbsiyonuna Etkileri

Tarım Bilimleri Dergisi, 2004, Vol.10 (4), p.428-434

2004

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The Possibilities of Using High Fiber Additives in Hamburger Buns (Turkish with English Abstract)

Gıda, 1999-12

1999

Volltextzugriff (PDF)

Extrusion Cooking Technology on Food Industry (Turkish with English Abstract)

Gıda, 1996-02

1996

Volltextzugriff (PDF)

The Quality of Some Bread Wheat Varieties (Turkish with English Abstract)

Gıda, 1989-08

Ercan, Recai

1989

Volltextzugriff (PDF)

Technology of Flat Breads Production (Turkish with English Abstract)

Gıda, 1999-04

1999

Volltextzugriff (PDF)

The Thiamine, Riboflavine and Iron Content in the Flours at Various Extraction Rates (Turkish with English Abstract)

Gıda, 1992-10

1992

Volltextzugriff (PDF)

The Effect of Nitrogenous Fertilizer on the Thiamine and Riboflavin Content of Wheat (Turkish with English Abstract)

Gıda, 1992-06

1992

Volltextzugriff (PDF)

Factors Affecting the Quality of Pasta Products (in Turkish)

Gıda, 1990-08

1990

Volltextzugriff (PDF)

Effects of Surfactants and Some Additives on Stalling of Bread (in Turkish)

Gıda, 1986-02

1986

Volltextzugriff (PDF)

Staling of Bread (in Turkish)

Gıda, 1985-12

1985

Volltextzugriff (PDF)

Effect of Addition of Semolina Flour to Bread Flour on Bread Quality (Turkish with English Abstract)

Gıda, 1989-04

1989

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Mineral Contents of Main Wheat Varieties Grown in Turkey and Their Flours and Brans (Turkish with English Abstract)

Gıda, 1988-08

1988

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The effects of wheat variety, sourdough treatment and sourdough level on nutritional characteristics of whole wheat bread

Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels

Phenolic acid contents and antioxidant activities of wheat milling fractions and the effect of flour extraction rate on antioxidant activity of bread

Effects of Combining Added Hydrocolloids and Surfactant and Frozen Storage on The Baking Quality of Frozen Bread Dough (in English)

Farklı oranlarda peynir altı suyu kullanımının beyaz ve tam buğday unlarından üretilen ekmeklerin bazı özellikleri üzerine etkisi

FARKLI ORANLARDA PEYNİR ALTI SUYU KULLANIMININ BEYAZ VE TAM BUĞDAY UNLARINDAN ÜRETİLEN EKMEKLERİN BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ

Effects of Some Hydrocolloids and Surfactant on the Rheological Properties of Hard Wheat Flour Dough by Using Response Surface Methodology (in English)

Inhibitor activities of two Lactobacillus strains, isolated from sourdough, against rope-forming Bacillus strains

Physical and chemical properties of chufa (Cyperus esculentus L) tubers grown in the Çukurova region of Turkey

Effect of Added Pentosans Isolated from Wheat and Rye Grain on some Properties of Bread

The Possibilities of Using Water-Soluble Gums in Whole Wheat Bread (Turkish with English Abstract)

Determination of Lipoxygenase Activity in Durum Wheats (Turkish with English Abstract)

Determination of the Antibacterial Activities of Lactobacillus Strains Isolated from Sourdoughs Produced In Turkey (Turkish with English Abstract)

Ekstrüzyon Koşullarının Farklı Buğday Unları Kullanılarak Üretilen Tarhanaların Çözünürlüğüne ve Su Absorbsiyonuna Etkileri

The Possibilities of Using High Fiber Additives in Hamburger Buns (Turkish with English Abstract)

Extrusion Cooking Technology on Food Industry (Turkish with English Abstract)

The Quality of Some Bread Wheat Varieties (Turkish with English Abstract)

Technology of Flat Breads Production (Turkish with English Abstract)

The Thiamine, Riboflavine and Iron Content in the Flours at Various Extraction Rates (Turkish with English Abstract)

The Effect of Nitrogenous Fertilizer on the Thiamine and Riboflavin Content of Wheat (Turkish with English Abstract)

Factors Affecting the Quality of Pasta Products (in Turkish)

Effects of Surfactants and Some Additives on Stalling of Bread (in Turkish)

Staling of Bread (in Turkish)

Effect of Addition of Semolina Flour to Bread Flour on Bread Quality (Turkish with English Abstract)

Mineral Contents of Main Wheat Varieties Grown in Turkey and Their Flours and Brans (Turkish with English Abstract)

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