文章基本信息

标题：Researches on Azık as a Germinated Wheat Product
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作者：Abdülkadir Dilber ; Selman Türker ; Adem Elgün 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2003
卷号：28
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this study, it was researched the production of Azık for food stuf and some yield, nutritional and organoleptical properties of it. In the direction of this aim two varieties of wheat (Tr. aestivum L ; Gerek-79 and Bezostoya-1) were germinated (0,5 and 1,5 cm root length) and the malt was wet milled in to starch milk than cooked at different three temperatures (120, 150 and 180°C). The yield of malt, starch milk and Azık, the soluble matter of starch milk and Azık and the ash content of the products were investigated. The results were evaluated statistically according to the factorial design. Germination caused the lost in the yield at 20-30 %1,5 cm root length decreased the yield but increased the soluble dry matter and as content also enhanced the organoleptic properties. Azık made of the soft wheat Gerek-79 was the better in textural and sensory properties than that of hard wheat Bezostaya-1.