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Effects of Gluten Complex on Dough and Bread Qualities

Year 2013, Volume: 11 Issue: 1, 102 - 106, 01.03.2013

Abstract

The quality of wheat flour and many bakery products, primarily bread, is controlled by gluten. Studies have not been fully revealed the exact reasons of the positive effects of the gluten complex on dough and bread qualities, and many assumptions have been reported about this matter. Firstly, although it has been suggested that the gliadin/glutenin ratio and the total amount of protein in flour are the primary reasons that influence dough and bread qualities, the recent studies have shown that the glutenin fraction in the gluten complex is primarily effective on the viscoelastic quality of the dough. Type of wheat variety determines bread quality. Additionally, much more superior bread could be produced with the use of wheat varieties containing a great amount high molecular weight-glutenin sub unite. This study reviews the effects of gluten complex on wheat dough and bread qualities

References

  • Dizlek, H., Özer, M.S., Altan, A., Gül, H., 2006. Buğdaydaki etkileşimleri. Hububat Ürünleri Teknolojisi Kongre ve Fuarı, 7-8 Eylül, 2006, Gaziantep, Türkiye, Bildiri Kitabı, 280-286s.
  • Pomeranz, Y., 1987. Modern Cereal Science and Technology. VCH Publishers, Washington.
  • Gianibelli, M.C., Larroque, O.R., Macritchie, F., Wrigley, C.W., 2001. Biochemical, genetic, and molecular characterization of wheat endosperm proteins. Cereal Chemistry 78(6): 635-646.
  • Jood, S., Schofield, J.D., Tsiami, A.A., Bollecker, S., 2001. Effect of glutenin subfractions on bread- making quality of wheat. International Journal of Food Science and Technology 36 (2001): 573-584.
  • Shewry, P.R., 2003. Wheat Gluten Proteins. In Wheat Gluten Protein Analysis, Edited by P.R. Shewry and G.L. Lookhart, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 1-17p.
  • Mccarthy, D.F., Gallagher, E., Gormley, T.R., Schober T.J., Arendt, E.K., 2005. Application of response surface methodology in the development of gluten-free bread. Cereal Chemistry 82(5): 609- 615.
  • Altan, A., 1986. Tahıl İşleme Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Yayınları, Çukurova Üniversitesi Ziraat Fakültesi Ofset Atölyesi, Adana.
  • Meuser, F., Suckow, P., 1986. Non Starch Polysaccharides. In Chemistry and Physics of Baking, Edited by J.M.V. Blanshard, P.J. Frazier and T. Galliard, The Royal Society of Chemistry, England, 42-61p.
  • Kent, N.L., 1982. Technology of Cereals. Pergamon Press, U.S.A.
  • Pyler, E.J., 1988. Baking Science and Technology. Sosland Publishing Company, U.S.A.
  • Örnebro, J., Nylander, T., Eliasson, A.C., 2000. Interfacial behaviour of wheat proteins. Journal of Cereal Science 31: 195-221.
  • Hoseney, R.C., 1994. Principles of Cereal Science and Technology. American Association of Cereal Chemists Inc., St. Paul, Minnesota.
  • Vakar, A.B., 1961. Wheat Gluten. Izdatelstvo Akademii Nauk SSSR, Moscow.
  • Osborne, T.B., 1907. The Proteins of the Wheat Kernel. Carnegie Inst., Publication Washington. No:84
  • Dimler, R.J., 1965. Exploring the structure of proteins in wheat gluten. The Baker’s Digest November: 35-42.
  • Khan, K., Figueroa, J., Chakraborty, K., 1991. Relationship of Gluten Protein Composition to Breadmaking Quality of HRS Wheat Grown in North Dakota. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 81-97p.
  • Janssen, A.M., Vereijken, J.M., Beintema, J.J., Witholt, B., Vliet, T.V., 1991. Rheological Studies on Gluten. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 180-186p.
  • Belderok, B., 1967. Getreide Mehl Brot, 17: 20-23.
  • Singh, N.K., Shepherd, K.W., Gupta, R.B., Moss, J., Macritchie, F., 1991. Proportion of Glutenin in the Flour Protein as a Measure of Dough Strength. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 129-144p.
  • Indrani, D., Rao, G.V., 2000. Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian Parotta. Food Research International 33: 875-881.
  • Shewry, P.R., Tatham, A.S., Lazzeri, P., 1997. Biotechnology of wheat quality. Journal Science Food Agriculture (73): 397-406.
  • Gupta, R.B., Macritchie, F., Shepherd, K.W., Ellison, F., 1991. Relative Contribution of LMW and HMW Glutenin Subunits to Dough Strength and Dough Stickiness of Bread Wheat. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 71-80p.
  • Orth, R.A., Bushuk, W., 1972. A comparative study of the proteins of wheats of diverse baking qualities. Cereal Chemistry 49: 268-275.
  • Gupta, R.B., Batey, I.L., Macritchie, F., 1992. Relationships between protein composition and functional properties of wheat flours. Cereal Chemistry 69(2): 125-131.
  • Schober, T.J., Kuhn, M., 2003. Capillary zone electrophoresis for gliadin seperation: applications in a spelt breeding program. European Food Research Technology 217: 350-359.
  • Tronsmo, K.M., Faergestad, E.M., Longva, A., Schofield, J.D., Magnus, E.M., 2002. A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours. Journal of Cereal Science 35: 201-214.
  • Bloksma, A.H., 1975. Thiol and disulfide groups in dough rheology. Cereal Chemistry 52: 170-183.
  • Graveland, A., Bosveld, P., Marseille, J.P., 1978. Determination of thiol groups and disulfide bonds in wheat flour and dough. Journal Science Food Agriculture 29: 53-61.
  • Lāsztity, R., 1996. The Chemistry of Cereal Proteins. CRC Press, U.S.A.
  • Preston, K.R., Stevenson, S.G., 2003. Size Exclusion Chromatography and Flow Field-Flow Fractionation of Wheat Proteins. In Wheat Gluten Protein Analysis, Edited by P.R. Shewry and G.L. Lookhart, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 115-136p.
  • Mcdonald, C.E., Gilles, K.A., 1967. Amino acid composition of wheat as related to quality. The Baker’s 1(1): 45. Digest
  • Schober, T.J., Clarke, C.I., Kuhn, M., 2002. Characterization of functional properties of gluten proteins in spelt cultivars using rheological and quality factor measurements. Cereal Chemistry 79(3): 408-417.
  • Wrigley, C.W., Bekes, F., 2001. Cereal-Grain Proteins. In Chemical and Functional Properties of Food Proteins, Edited by Z.E. Sikorski, CRC Press LLC, U.S.A., 373-406p.
  • Huebner, F.R., 1977. Bakers Digest 51 (5): 25.
  • Belitz, H.D., Kieffer, R., Seilmeier, W., Wieser, H., 1986. Structure and function of gluten proteins. Cereal Chemistry 63 (4): 336-341.
  • Eliasson, A.C., Lundh, G., 1989. Rheological and interfacial behavior of some wheat protein fractions. Journal of Texture Studies 20: 431-441.
  • Eliasson, A.C., Silverio, J., 1991. Interfacial Behaviour of Gluten Proteins After Heat Treatment. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 11-20p.
  • He, H., Hoseney, R.C., 1991. Gluten, A Theory of How it Controls Bread Making Quality. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 1-10p.
  • Hamer, R.J., 2003. Fractionation Techniques. In Wheat Gluten Protein Analysis, Edited by P.R. Shewry and G.L. Lookhart, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 19-30p.
  • Schofield, J.D., 1986. Flour Proteins: Structure and Functionality in Baked Products. In Chemistry and Physics of Baking, Edited by J.M.V. Blanshard, P.J. Frazier and T. Galliard, The Royal Society of Chemistry, England, 14-29p.
  • Toufeili, I., İsmail, B., Shadarevian, S., Baalbaki, R., Khatkar, B.S., Bell, A.E., Schofield, J.D., 1999. The role of gluten proteins in the baking of arabic bread. Journal of Cereal Science 30: 255-265.
  • Pezolet, M., Bonenfant, S., Dousseau, F., Popineau, Y., 1992. Conformation of wheat gluten proteins. Federation of European Biochemical Societies 299(3): 247-250.
  • Mimouni, B., Robin, J.M., Azanza, J.L., Raymond, J., 1998. Wheat flour proteins: isolation and functionality of gliadin and HMW-glutenin enriched fractions. Journal Science Food Agriculture 78: 423- 428.
  • Karpati, E.M., Lāsztity, R., Kuroczi, L.G., Czirak, L., 1991. Relationship between High Molecular Weight Subunits of Glutenin and Breadmaking Quality of Hungarian Wheats. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 245-252p.
  • Lookhart, G.L., Martin, M.L., Mosleth, E., Uhlen, A.K., Hoseney, R.C., 1993. Comparison of high- molecular-weight subunits of glutenin and baking performance of flours varying in bread-making quality. Lebensm. -Wiss. u.- Technology 26(4): 301- 306.
  • Gupta, R.B., Khan, K., Macritchie, F., 1993. Biochemical basis of flour properties in bread wheats. I. effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science 18: 23-41.
  • Weegels, P.L., Hamer, R.J., Schofield, J.D., 1996. Functional properties of wheat glutenin. Journal of Cereal Science 23: 1-18.
  • Weegels, P.L., Pijpekamp, A.M.V., Graveland, A., Hamer, Depolymerisation and re-polymerisation of wheat glutenin during dough processing. I. relationships between glutenin macropolymer content and quality parameters. Journal of Cereal Science 23: 103-111.
  • Fido, R.J., Bekes, F., Gras, P.W., Tatham, A.S., 1997. Effects of α-, β-, γ- and ω-gliadins on the dough mixing properties of wheat flour. Journal of Cereal Science 26: 271-277.
  • Demir, Z., Atlı, A., Baran, I., 1998. Glutenin subunit composition of some old and new wheat varieties in winter wheat growing regions of Turkey. 9th International Wheat Genetics Symposium, August 2-7, 1998, Saskatoon, Saskatchhewan, Canada, Poster Presentation. (http://wheat.pw.usda.gov/ ggpages/9IWGS/glutenin.html)
  • Lindsay, M.P., Skerritt, J.H., 1999. The glutenin macropolymer of wheat flour doughs: structure- function perspectives. Trends in Food Science and Technology 10: 247-253.
  • Pepe, O., Villani, F., Oliviero, D., Greco, T., Coppola, S., 2003. Effect of proteolytic starter cultures as leavening agents of pizza dough. International Journal of Food Microbiology 84: 319- 326.
  • Ünal, S.S., Olçay, M., Özer, Ç., 1996. Bazı ekmeklik buğday çeşitlerinin kalite niteliklerinin belirlenmesi. GıdaDergisi 21(6): 451-456.

Gluten Kompleksinin Hamur ve Ekmek Nitelikleri Üzerindeki Etkileri

Year 2013, Volume: 11 Issue: 1, 102 - 106, 01.03.2013

Abstract

Ekmeklik buğday unlarının ve başta ekmek olmak üzere birçok unlu mamulün kalitesi gluten tarafından kontrol edilmektedir. Ancak, günümüze kadar yapılan çalışmalarda, gluten kompleksinin hamur ve ekmek nitelikleri üzerindeki olumlu etkilerinin bunun bileşiminde yer alan unsurların hangi özelliklerinden kaynaklandığı hususunda araştırıcılar tarafından henüz ortak bir görüşe varılamamış ve bu konuda çok sayıda varsayım ortaya konulmuştur. İlk olarak gliadin/glutenin oranı ile unun içerdiği toplam protein miktarının hamur ve ekmek niteliklerini etkileyen başlıca hususlar olduğu ortaya atılmışsa da son yıllarda yapılan çalışmalar, gluten kompleksindeki glutenin fraksiyonunun buğday unu ile hazırlanan hamurların viskoelastik niteliği üzerinde birinci derecede etkili olduğunu ve değişik buğday çeşitlerinin ekmeklik kalitelerini tayin ettiğini, ayrıca, yüksek molekül ağırlığına sahip olan glutenin alt birimlerinin fazla miktarda bulunduğu buğday çeşitleri ile daha üstün niteliklere sahip ekmek üretilebileceğini göstermiştir

References

  • Dizlek, H., Özer, M.S., Altan, A., Gül, H., 2006. Buğdaydaki etkileşimleri. Hububat Ürünleri Teknolojisi Kongre ve Fuarı, 7-8 Eylül, 2006, Gaziantep, Türkiye, Bildiri Kitabı, 280-286s.
  • Pomeranz, Y., 1987. Modern Cereal Science and Technology. VCH Publishers, Washington.
  • Gianibelli, M.C., Larroque, O.R., Macritchie, F., Wrigley, C.W., 2001. Biochemical, genetic, and molecular characterization of wheat endosperm proteins. Cereal Chemistry 78(6): 635-646.
  • Jood, S., Schofield, J.D., Tsiami, A.A., Bollecker, S., 2001. Effect of glutenin subfractions on bread- making quality of wheat. International Journal of Food Science and Technology 36 (2001): 573-584.
  • Shewry, P.R., 2003. Wheat Gluten Proteins. In Wheat Gluten Protein Analysis, Edited by P.R. Shewry and G.L. Lookhart, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 1-17p.
  • Mccarthy, D.F., Gallagher, E., Gormley, T.R., Schober T.J., Arendt, E.K., 2005. Application of response surface methodology in the development of gluten-free bread. Cereal Chemistry 82(5): 609- 615.
  • Altan, A., 1986. Tahıl İşleme Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Yayınları, Çukurova Üniversitesi Ziraat Fakültesi Ofset Atölyesi, Adana.
  • Meuser, F., Suckow, P., 1986. Non Starch Polysaccharides. In Chemistry and Physics of Baking, Edited by J.M.V. Blanshard, P.J. Frazier and T. Galliard, The Royal Society of Chemistry, England, 42-61p.
  • Kent, N.L., 1982. Technology of Cereals. Pergamon Press, U.S.A.
  • Pyler, E.J., 1988. Baking Science and Technology. Sosland Publishing Company, U.S.A.
  • Örnebro, J., Nylander, T., Eliasson, A.C., 2000. Interfacial behaviour of wheat proteins. Journal of Cereal Science 31: 195-221.
  • Hoseney, R.C., 1994. Principles of Cereal Science and Technology. American Association of Cereal Chemists Inc., St. Paul, Minnesota.
  • Vakar, A.B., 1961. Wheat Gluten. Izdatelstvo Akademii Nauk SSSR, Moscow.
  • Osborne, T.B., 1907. The Proteins of the Wheat Kernel. Carnegie Inst., Publication Washington. No:84
  • Dimler, R.J., 1965. Exploring the structure of proteins in wheat gluten. The Baker’s Digest November: 35-42.
  • Khan, K., Figueroa, J., Chakraborty, K., 1991. Relationship of Gluten Protein Composition to Breadmaking Quality of HRS Wheat Grown in North Dakota. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 81-97p.
  • Janssen, A.M., Vereijken, J.M., Beintema, J.J., Witholt, B., Vliet, T.V., 1991. Rheological Studies on Gluten. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 180-186p.
  • Belderok, B., 1967. Getreide Mehl Brot, 17: 20-23.
  • Singh, N.K., Shepherd, K.W., Gupta, R.B., Moss, J., Macritchie, F., 1991. Proportion of Glutenin in the Flour Protein as a Measure of Dough Strength. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 129-144p.
  • Indrani, D., Rao, G.V., 2000. Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian Parotta. Food Research International 33: 875-881.
  • Shewry, P.R., Tatham, A.S., Lazzeri, P., 1997. Biotechnology of wheat quality. Journal Science Food Agriculture (73): 397-406.
  • Gupta, R.B., Macritchie, F., Shepherd, K.W., Ellison, F., 1991. Relative Contribution of LMW and HMW Glutenin Subunits to Dough Strength and Dough Stickiness of Bread Wheat. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 71-80p.
  • Orth, R.A., Bushuk, W., 1972. A comparative study of the proteins of wheats of diverse baking qualities. Cereal Chemistry 49: 268-275.
  • Gupta, R.B., Batey, I.L., Macritchie, F., 1992. Relationships between protein composition and functional properties of wheat flours. Cereal Chemistry 69(2): 125-131.
  • Schober, T.J., Kuhn, M., 2003. Capillary zone electrophoresis for gliadin seperation: applications in a spelt breeding program. European Food Research Technology 217: 350-359.
  • Tronsmo, K.M., Faergestad, E.M., Longva, A., Schofield, J.D., Magnus, E.M., 2002. A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours. Journal of Cereal Science 35: 201-214.
  • Bloksma, A.H., 1975. Thiol and disulfide groups in dough rheology. Cereal Chemistry 52: 170-183.
  • Graveland, A., Bosveld, P., Marseille, J.P., 1978. Determination of thiol groups and disulfide bonds in wheat flour and dough. Journal Science Food Agriculture 29: 53-61.
  • Lāsztity, R., 1996. The Chemistry of Cereal Proteins. CRC Press, U.S.A.
  • Preston, K.R., Stevenson, S.G., 2003. Size Exclusion Chromatography and Flow Field-Flow Fractionation of Wheat Proteins. In Wheat Gluten Protein Analysis, Edited by P.R. Shewry and G.L. Lookhart, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 115-136p.
  • Mcdonald, C.E., Gilles, K.A., 1967. Amino acid composition of wheat as related to quality. The Baker’s 1(1): 45. Digest
  • Schober, T.J., Clarke, C.I., Kuhn, M., 2002. Characterization of functional properties of gluten proteins in spelt cultivars using rheological and quality factor measurements. Cereal Chemistry 79(3): 408-417.
  • Wrigley, C.W., Bekes, F., 2001. Cereal-Grain Proteins. In Chemical and Functional Properties of Food Proteins, Edited by Z.E. Sikorski, CRC Press LLC, U.S.A., 373-406p.
  • Huebner, F.R., 1977. Bakers Digest 51 (5): 25.
  • Belitz, H.D., Kieffer, R., Seilmeier, W., Wieser, H., 1986. Structure and function of gluten proteins. Cereal Chemistry 63 (4): 336-341.
  • Eliasson, A.C., Lundh, G., 1989. Rheological and interfacial behavior of some wheat protein fractions. Journal of Texture Studies 20: 431-441.
  • Eliasson, A.C., Silverio, J., 1991. Interfacial Behaviour of Gluten Proteins After Heat Treatment. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 11-20p.
  • He, H., Hoseney, R.C., 1991. Gluten, A Theory of How it Controls Bread Making Quality. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 1-10p.
  • Hamer, R.J., 2003. Fractionation Techniques. In Wheat Gluten Protein Analysis, Edited by P.R. Shewry and G.L. Lookhart, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 19-30p.
  • Schofield, J.D., 1986. Flour Proteins: Structure and Functionality in Baked Products. In Chemistry and Physics of Baking, Edited by J.M.V. Blanshard, P.J. Frazier and T. Galliard, The Royal Society of Chemistry, England, 14-29p.
  • Toufeili, I., İsmail, B., Shadarevian, S., Baalbaki, R., Khatkar, B.S., Bell, A.E., Schofield, J.D., 1999. The role of gluten proteins in the baking of arabic bread. Journal of Cereal Science 30: 255-265.
  • Pezolet, M., Bonenfant, S., Dousseau, F., Popineau, Y., 1992. Conformation of wheat gluten proteins. Federation of European Biochemical Societies 299(3): 247-250.
  • Mimouni, B., Robin, J.M., Azanza, J.L., Raymond, J., 1998. Wheat flour proteins: isolation and functionality of gliadin and HMW-glutenin enriched fractions. Journal Science Food Agriculture 78: 423- 428.
  • Karpati, E.M., Lāsztity, R., Kuroczi, L.G., Czirak, L., 1991. Relationship between High Molecular Weight Subunits of Glutenin and Breadmaking Quality of Hungarian Wheats. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 245-252p.
  • Lookhart, G.L., Martin, M.L., Mosleth, E., Uhlen, A.K., Hoseney, R.C., 1993. Comparison of high- molecular-weight subunits of glutenin and baking performance of flours varying in bread-making quality. Lebensm. -Wiss. u.- Technology 26(4): 301- 306.
  • Gupta, R.B., Khan, K., Macritchie, F., 1993. Biochemical basis of flour properties in bread wheats. I. effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science 18: 23-41.
  • Weegels, P.L., Hamer, R.J., Schofield, J.D., 1996. Functional properties of wheat glutenin. Journal of Cereal Science 23: 1-18.
  • Weegels, P.L., Pijpekamp, A.M.V., Graveland, A., Hamer, Depolymerisation and re-polymerisation of wheat glutenin during dough processing. I. relationships between glutenin macropolymer content and quality parameters. Journal of Cereal Science 23: 103-111.
  • Fido, R.J., Bekes, F., Gras, P.W., Tatham, A.S., 1997. Effects of α-, β-, γ- and ω-gliadins on the dough mixing properties of wheat flour. Journal of Cereal Science 26: 271-277.
  • Demir, Z., Atlı, A., Baran, I., 1998. Glutenin subunit composition of some old and new wheat varieties in winter wheat growing regions of Turkey. 9th International Wheat Genetics Symposium, August 2-7, 1998, Saskatoon, Saskatchhewan, Canada, Poster Presentation. (http://wheat.pw.usda.gov/ ggpages/9IWGS/glutenin.html)
  • Lindsay, M.P., Skerritt, J.H., 1999. The glutenin macropolymer of wheat flour doughs: structure- function perspectives. Trends in Food Science and Technology 10: 247-253.
  • Pepe, O., Villani, F., Oliviero, D., Greco, T., Coppola, S., 2003. Effect of proteolytic starter cultures as leavening agents of pizza dough. International Journal of Food Microbiology 84: 319- 326.
  • Ünal, S.S., Olçay, M., Özer, Ç., 1996. Bazı ekmeklik buğday çeşitlerinin kalite niteliklerinin belirlenmesi. GıdaDergisi 21(6): 451-456.
There are 53 citations in total.

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Primary Language Turkish
Journal Section Collection
Authors

Halef Dizlek This is me

Publication Date March 1, 2013
Published in Issue Year 2013 Volume: 11 Issue: 1

Cite

APA Dizlek, H. (2013). Gluten Kompleksinin Hamur ve Ekmek Nitelikleri Üzerindeki Etkileri. Akademik Gıda, 11(1), 102-106.
AMA Dizlek H. Gluten Kompleksinin Hamur ve Ekmek Nitelikleri Üzerindeki Etkileri. Akademik Gıda. March 2013;11(1):102-106.
Chicago Dizlek, Halef. “Gluten Kompleksinin Hamur Ve Ekmek Nitelikleri Üzerindeki Etkileri”. Akademik Gıda 11, no. 1 (March 2013): 102-6.
EndNote Dizlek H (March 1, 2013) Gluten Kompleksinin Hamur ve Ekmek Nitelikleri Üzerindeki Etkileri. Akademik Gıda 11 1 102–106.
IEEE H. Dizlek, “Gluten Kompleksinin Hamur ve Ekmek Nitelikleri Üzerindeki Etkileri”, Akademik Gıda, vol. 11, no. 1, pp. 102–106, 2013.
ISNAD Dizlek, Halef. “Gluten Kompleksinin Hamur Ve Ekmek Nitelikleri Üzerindeki Etkileri”. Akademik Gıda 11/1 (March 2013), 102-106.
JAMA Dizlek H. Gluten Kompleksinin Hamur ve Ekmek Nitelikleri Üzerindeki Etkileri. Akademik Gıda. 2013;11:102–106.
MLA Dizlek, Halef. “Gluten Kompleksinin Hamur Ve Ekmek Nitelikleri Üzerindeki Etkileri”. Akademik Gıda, vol. 11, no. 1, 2013, pp. 102-6.
Vancouver Dizlek H. Gluten Kompleksinin Hamur ve Ekmek Nitelikleri Üzerindeki Etkileri. Akademik Gıda. 2013;11(1):102-6.

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