A5055989577- Agricultural pest management studies
- Food composition and properties
- Genetic and Environmental Crop Studies
- Agronomic Practices and Intercropping Systems
- Proteins in Food Systems
- Probiotics and Fermented Foods
Karamanoğlu Mehmetbey University
2024
Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely-ground chickpea in water, is considered a variant conventional sourdough and contributes somewhat similarly to bakery products. As the preparation wet CY prior each baking process poses certain difficulties, its usage dry form has been gaining interest. In this study, was used either directly freshly prepared or freeze-dried spray-dried forms at 50, 100 150 g kg-1 levels (all on 14% moisture basis) substitution with wheat...
Chickpea is a nutritious staple pulse with numerous consumption patterns. It also used in bakery products, especially bread, chickpea flour, fermented-chickpea liquor (FCL), and yeast (FCL-fermented sourdough) various countries. However, large variation exists the traditional fermentation of FCL (CY). In this study, parameters (cracked-chickpea size, water-chickpea ratio, temperature, time) for production CY were sequentially optimized through separate RSM designs. Therefore, study aimed to...