The effect of par‐baking and refrigerator storage on the quality of cake was investigated.
Quality evaluation of rebaked cakes was performed by using physical, chemical and …

… Cephalaria syriaca has a great positive effect on the extensograph characteristics of wheat
flour (Karaoğlu 2006) and the quality of wheat bran bread (Karaoğlu 2011). The aim of the …

The quality responses of two resistant (Müfitbey, Gün 91), two moderately resistant (Sönmez
2001, Gerek 79), two moderately sensitive (Çetinel 2000, Bereket), and two sensitive (Kırik, …

There is not enough information on the distribution of grain components from different areas
within a spike of wheat. The aim of this study was to determine how grain position affects …

The effects of frozen storage and initial baking time of par‐baked cake on baking loss, volume,
moisture, colour and textural properties of cake obtained after thawing and rebaking were …

In this study the possibility of using carob, orange and carrot pulps, food industry wastes rich
in dietary fiber and healthy components which have superior advantages on human health, …

People have given place to bread in their nutrition from the time of wheat agriculture to
nowadays. Recently increasing white bread consumption has limited taking essential nutrients …

In this study, wheat grain and wheat spike with 12%, 14% and 16% moisture content were
stored at 10, 20 and 30 C for 0, 3, 6 and 9 months. After storage, wheat samples were …

Wheat bran breads were part‐baked for 10, 15, 20 min at 230C, with and without calcium
propionate (0.2%), stored at refrigerator temperature (4C) for 7, 14, 21 days and wrapped with …

Whole Cephalaria syriaca flour (WCSF), defatted C. syriaca flour (DCSF) and C. syriaca oil (CSO)
were added to a medium strength wheat flour (WF). These were used to replace 0.5%, …