Yufkanın raf ömrü ve raf ömrüne etki eden etmenler
Raf omrunun uzatılması.. (ingilizce)


Istanbul Technical University
Faculty of Chemical and Metallurgy
Shelf Life of Foods
Doç. Dr. Meral Kılıç

Shelf life evaluation of yufka

Vesiye DENİZ, Hümeyra Ayça DÖNMEZ, Hande ATALAY - 08.05.2008

PART 1: FACTORS AFFECTING THE STABILITY:
Yufka is a Turkish bread. It is a thin, round and unleavened flat bread about 18 inches (40-50 cm) in diameter usually made from wheat flour, water and table salt. After kneading, the dough is allowed to rest for 30 min. Dough pieces (ca. 5-6 oz/150-200 g) are rounded and rolled into a circular sheet. Yufka is one of wet bakery products. Thus, it has semi and long shelf life. Yufka may lose flavor, can absorb foreign aromas and flavors, is sensitive to oxidative and enzymatic reactions and microbial deteriorations. Due to the storage conditions, its surface can dry.
Properties that phyllo dough must have are;


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