EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS
EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS
Bakery products are a nutrition group that is chosen by many people in different countries. Due to low
cost, being prepared practically and nutritious, appealing to all age groups and being economical, they
are preferred. Considering consumption rate of bakery products consumed by people, the enrichment by
needed basic food items is inevitable.
In this study, research of some functional and chemical properties of carob and soy flour that can be used
as alternatives of wheat flour, and use of them as food additives in production of bakery products such as
pasta, biscuits, cracker, bread etc. is aimed.
It is investigated that carob flour (CF) and soy flour (SF) one of the materials that can be used as bakery
product enrichment agent and obtain functional foods. CF has a unique smell, color and taste, has high
dietary fiber content (32.87%), complex carbohydrates and a small amount of fat (0.31%). And it is also
investigated that soy flour (SF) has a high protein rate (p
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