Bakery products of Turkey
Küçük Resim Yok
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Blackwell Science Publ
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This chapter discusses the main ingredients used in flat bread production, the production steps of flat bread, the various types of flat breads produced all over the world, and the production methods for the most common Turkish flat breads. In Turkey, bread is usually made from wheat and the bread types can be divided into two groups such as leavened style and unleavened style. Leavened bread is soft, light, and fluffy in texture, and contains tiny air pockets like a sponge. In Turkey, many different types of leavened bread are made, such as bazlama, dari bazlama, ebeleme, fodla and simit. Unleavened bread is made by mixing together salt, water, the variety of flour, and then kneading and shaping with a rolling pin. Examples are: bazlama, fetil, güdül, gartalaş and yufka. Many kinds and tastes of bread are made and shaped by the skilled hands of Turkish people.
Açıklama
Anahtar Kelimeler
Kaynak
Bakery Products Science And Technology, 2Nd Edition
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
