In this study, it was investigated that the effect of the replacing of wheat flour with potato flour at various proportions (0, 2.5, 5, 10, 20%) on the quality properties of the cupcake samples. The volume, specific volume, ...

The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) ...

The freezable- and unfreezable-water contents of corn and waxy corn starches (native, pregelatinized and retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning ...

Bu çalışmanın amacı keçiboynuzu ununun kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkilerini değerlendirmektir. Kek formülasyonundaki kakao yerine %0-20-40-60 ve 80 oranlarında keçiboynuzu unu kullanılmış ...

Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural ...