DETERMINATION OF FLOUR CHARACTERISTICS FOR KADAYIF PRODUCTION
| dc.contributor.author | Savlak, N | |
| dc.contributor.author | Kose, E | |
| dc.date.accessioned | 2024-07-18T11:46:56Z | |
| dc.date.available | 2024-07-18T11:46:56Z | |
| dc.description.abstract | Kadayif is a traditional Turkish dessert that is prepared by pouring wheat flour slurry onto a cycling hot plate from a nozzle followed by baking and adding syrup. Recently, demand for specific properties of flours in the bakery industry has increased In this study, physical, chemical. technological and rheological properties of Kadayif flours obtained from both Kadayzf producers and flour factories were investigated and a quality profile of flour for Kadayzf production was propounded It was determined that 43.32 - 59.05% of Kadayif flours were under 80 pm indicating that flour with fine particles were desired. Ash, protein, sedimentation value. gluten and gluten index changed between 0.53 - 0.70%. 8.10 - 10.77%, 11.2 - 29.2 mL, 19.0 - 27.7% and 50.7 - 97.6% with average values of 0.57%. 9.36%, 19.7mL, 22.1% and 81.1%, respectively. Damaged starch (3.50 - 4.90%) and water absorbtion % (49.5 - 54.3%) were low. As a result, in Kadayif production special purpose flour with low protein. low gluten content and gluten index. low sedimentation value and water absorbtion capacity is appreciated. Low protein sofi wheats with poor technological properties would be appropriate for this purpose. | |
| dc.identifier.issn | 2285-5750 | |
| dc.identifier.other | 2393-2260 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3135 | |
| dc.language.iso | English | |
| dc.publisher | UNIV AGRICULTURAL SCIENCES & VETERINARY MEDICINE BUCHAREST | |
| dc.title | DETERMINATION OF FLOUR CHARACTERISTICS FOR KADAYIF PRODUCTION | |
| dc.type | Article |