2022

New Approaches in the Food Industry

New Generation Food Preservation Techniques

In order to ensure food safety and maintain quality, biological and chemical reactions that cause spoilage should be controlled. For this reason, thermal (thermal) processes (pasteurization, sterilization, etc.) are applied during the industrial production and processing of food. However, these techniques can cause the loss of nutrients responsible for the nutritional value of the food …

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aquafaba

Vegan, Gluten-Free Snack Source: Aquafaba

Egg is the most important ingredient in terms of both texture and nutritional value, especially in bakery formulations such as pancakes and cakes. Egg white proteins are responsible for foam formation, emulsification, stabilization and elasticity, while egg yolk is used as binding, coloring, flavoring and emulsifying agents. Despite these positive effects, egg consumption is limited …

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gluten free sourdough bread

WHAT IS SOUR YEAST? GLUTEN-FREE SOUR YEAST MADE

What is Sourdough? It is thought that sourdough appeared as a result of the discovery of wheat and the beginning of bread making. However, due to the use of fabricated yeasts in factories to be suitable for rapid production, the use of sourdough has decreased. Recently, the use of sourdough has increased due to the …

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Malt Flour

Malt Flour

1. Malt Flour Production Germination is the development of a plant-like structure when the embryo in the seed finds suitable conditions. Anti-nutritional elements are excreted by germinating seeds. In addition, the nutritional value of the seed is also increased. While phytochemicals increase with germination, the level of phytic acid decreases. This situation also increases the …

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