Yumurta bileşenlerinin kek hamuru reolojisine ve kek tekstürüne etkilerinin incelenmesi
Yumurta bileşenlerinin kek hamuru reolojisine ve kek tekstürüne etkilerinin incelenmesi
Dosyalar
Tarih
2022-05-15
Yazarlar
İnanlar, Batuhan
Süreli Yayın başlığı
Süreli Yayın ISSN
Cilt Başlığı
Yayınevi
Lisansüstü Eğitim Enstitüsü
Özet
Endüstriyel kek üretiminde, tüm proses parametreleri aynı kalmasına rağmen kullanılan yumurtanın değişimi sonucunda ürünün kalitesinde farklılıklar gözlemlenmektedir. Kalitedeki farklılıklar, standart bir ürün elde etmeyi zorlaştırmaktadır. Bu kapsamda, farklı tedarikçilerden alınan yumurtaların bileşenlerinin kek hamuru reolojisine ve kek tekstürüne etkisi incelenerek farklılığın temelindeki sebeplerin bulunması amaçlanmıştır.
In industrial cake production, although all process parameters remain the same, there are differences in the quality of the product as a result of the change in the egg used. Differences in quality make it difficult to obtain a standard product. Also, literature studies show that different animal eggs have an effect on cake texture. However, no study has been found on the rheology of cake batter and cake texture of chicken eggs, whose composition is affected by many factors. In this thesis, it is aimed to find the reasons behind the difference by examining the effects of the components of the eggs purchased from different suppliers on cake batter rheology and cake texture.
In industrial cake production, although all process parameters remain the same, there are differences in the quality of the product as a result of the change in the egg used. Differences in quality make it difficult to obtain a standard product. Also, literature studies show that different animal eggs have an effect on cake texture. However, no study has been found on the rheology of cake batter and cake texture of chicken eggs, whose composition is affected by many factors. In this thesis, it is aimed to find the reasons behind the difference by examining the effects of the components of the eggs purchased from different suppliers on cake batter rheology and cake texture.
Açıklama
Tez (Yüksek Lisans) -- İstanbul Teknik Üniversitesi, Lisansüstü Eğitim Enstitüsü, 2022
Anahtar kelimeler
reoloji,
rheology,
yumurta bileşenleri,
egg components,
kek,
cake,
kek tekstürü,
cake texture