Menengiç (Pistacia Terebinhus L.) ve Bazı Ekmek Katkı Maddelerinin Hamur Reolojik Özellikleri ve Ekmek Kalitesi Üzerine Etkileri

Abstract

In this research, potential utilization of menengic (Pistacia terebinthus) in bread and its use in combination with other bread additives (ascorbic acid, amylase, lipase, hemicellulase and DATEM) were investigated. For this purpose, menengic was added into three types of flours (weak, strong and whole-wheat flours) at different levels (0%, 2.5%, 5%, 7.5% and 10%). Besides the addition of menengic; ascorbic acid (25, 50 and 100 ppm), alpha-amylase (50, 100 and 200 ppm), lipase (5, 10 and 20 ppm), hemicellulase (40, 80 and 160 ppm) and DATEM (0.25%and 0.50%) were added to the flours in order to standardize flour properties and improve bread quality.