文章基本信息

标题：Studies on the Possibilities of Improving the Quality of Soy and Germ Fortified Wheat Flour
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作者：Berrin Kahveci ; Hazım Özkaya
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1990
卷号：15
期号：6
出版社：Association of Food Technology, Turkey
摘要：Full-fat and defatted soy flour or full-fat and defatted wheat germ was blended in different quality of flour and was investigated their effects on rheological properties of flours. Afterwards soy flour and wheat gem was heated to 80 ^oC and 120 ^oC of 1 hour and blended with flours the ratio of 3% and 7%. Finally SSL was added to all samples containing soy flour and wheat germ and investigated their improving, effects on the rheological properties of flour. Full-fat and defatted soy flour affected some farinogram characteristics positively but extensogram characteristics negatively. Heat treated soy flour and wheat germ was affected rheological properties slightly positive. SSL improved significantly rheological properties of all samples containing soy flour and wheat germ.