In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread
(SDB) were prepared. The physico-chemical, microbiological, and sensory properties of …

The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB)
contains lactobacillus (L.) casei-casei and L. reuteri on acrylamide formation and …

Triticale (× Triticosecale) is a hybrid between wheat (Triticum spp.) and rye (Secale cereale),
producing higher grain yields than wheat in challenging environments. Triticale grain is also …

A traditional Czech bakery white bread product is commonly made with directly mixed dough
with the addition of yeast. In order to be able to reduce the salt content of the final product …

Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for
biotechnological processing. This review presents the basic procedures for rye sourdough …

Bu çalışmada, Türkiye'nin değişik yörelerinden sağlanmış 7 farklı ekşi hamur örneğinden
izole edilen maya örnekleri ile Ankara Üniversitesi Gıda Mühendisliği Bölümü Kültür …

Çölyak hastalığı dünyada en sık görülen hastalıklardan biridir. Çölyak hastalığı; buğday,
çavdar ve arpa gibi tahıllarda bulunan ve gluten proteinine karşı duyarlı bireylerin gluten …

Background: Micronutrients are required by the body in minute quantities, and their absence
can have highly negative effects. A food-based approach is needed to increase the …

Běžné pšeničné pečivo je tradičně vyráběno přímým vyhnětením těsta s přídavkem
pekařského droždí. Pro možnost snížení obsahu soli v konečném produktu, aniž by byla …

Yusup Züleyha, written by Nur Muhammed Andalıp in Turkmen Turkish in the 18th century,
is important in terms of showing the handling of the story of Yusuf Züleyha in Turkmen …