The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph as a Parameter in the Estimation of Staleness of Bread Crumb (Turkish with English Abstract)
In this study, the possibility of the use of extensograph which has been using in the measurement of dough rheology, to estimate the rheological characteristics of the bread crumb was searched in comparison whit Alvetron as a universal texture measuring instrument. The research was done on 30 bread samples which are wrapped with polyethylene bags. After 1, 3 and 5 days, the measurements were done. In conclusion, the extensogram peak height gave very high and statistically significant correlation coefficient with the Alvetron values at 0.01 level, as being r= 0.810xx (for 1st day), r= 0.828xx (for 2nd day) r= 0.872xx (for 3rd day). Thus, it is understood that the extensograph is a very useful instrument in the measurement of bread crumb firmness as a parameter of the staleness of bread crumb.
The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph as a Parameter in the Estimation of Staleness of Bread Crumb (Turkish with English Abstract)
The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph as a Parameter in the Estimation of Staleness of Bread Crumb (Turkish with English Abstract). (1986). Gıda, 11(5).
AMA
The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph as a Parameter in the Estimation of Staleness of Bread Crumb (Turkish with English Abstract). GIDA. Ekim 1986;11(5).
Chicago
“The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph As a Parameter in the Estimation of Staleness of Bread Crumb (Turkish With English Abstract)”. Gıda 11, sy. 5 (Ekim 1986).
EndNote
(01 Ekim 1986) The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph as a Parameter in the Estimation of Staleness of Bread Crumb (Turkish with English Abstract). Gıda 11 5
IEEE
“The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph as a Parameter in the Estimation of Staleness of Bread Crumb (Turkish with English Abstract)”, GIDA, c. 11, sy. 5, 1986.
ISNAD
“The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph As a Parameter in the Estimation of Staleness of Bread Crumb (Turkish With English Abstract)”. Gıda 11/5 (Ekim 1986).
JAMA
The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph as a Parameter in the Estimation of Staleness of Bread Crumb (Turkish with English Abstract). GIDA. 1986;11.
MLA
“The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph As a Parameter in the Estimation of Staleness of Bread Crumb (Turkish With English Abstract)”. Gıda, c. 11, sy. 5, 1986.
Vancouver
The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph as a Parameter in the Estimation of Staleness of Bread Crumb (Turkish with English Abstract). GIDA. 1986;11(5).
