文章基本信息

标题：The Possibilities of Using High Fiber Additives in Hamburger Buns
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作者：Dilek F. Uzunkaya ; Recai Ercan
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1999
卷号：24
期号：6
出版社：Association of Food Technology, Turkey
摘要：In this research, the effect of oat flour, whole wheat flour and bran addition to Bezostaya and Gerek-79 wheat flour has been investigated. It was observed that, when oat flour, whole wheat flour and bran were added to Bezostaya and Gerek-79 wheat flour, volumes of hamburger buns decreased, bun crumb structure was corrupted and a result, the softness to buns decreased considerably. However, these additives did not affect the taste and smell of the buns. In addition it was investigated that, hamburger buns produced from Bezostaya wheat flour had higher quality when compared to those produced from Gerek-79 wheat flour.