pomace were prepared by substitutin

pomace were prepared by substituting 15, 25 or 35% of
flour in the formula. Abbreviations for each tarhana are
indicated in Table 1.
In the preparation of tarhana samples, fresh onions,
tomatoes and paprika were chopped into pieces, brought to
boil separately in stainless steel pans and simmered for
10 min. They were cooled down to room temperature, and
then yogurt, wheat flour, waste material, yeast, salt and mint
powder were incorporated into the mixture. It was observed
that some of waste materials together with flour absorbed
most of the water in tarhana dough system, and tarhana
mixtures were unable to form a desired dough structure.
To alleviate this problem, water (Table 1) was added into
formulations of those tarhanas. Then, the mixture was
kneaded (MPM-40, Inoksan, Bursa, Turkey) at 50 rpm for
5 min. Tarhana doughs were transferred into plastic containers
and fermented at 30C until the acidity value
exceeded 15 (Anon 1981). After fermentation, tarhana
dough was dried in a cabinet dryer at 50  1C, and drying
was carried out until its moisture content reached about
10%. Then, each sample was ground with a grinder to a
particle size of

ผลลัพธ์ (อังกฤษ) 1:

pomace were prepared by substituting 15, 25 or 35% offlour in the formula. Abbreviations for each tarhana areindicated in Table 1.In the preparation of tarhana samples, fresh onions,tomatoes and paprika were chopped into pieces, brought toboil separately in stainless steel pans and simmered for10 min. They were cooled down to room temperature, andthen yogurt, wheat flour, waste material, yeast, salt and mintpowder were incorporated into the mixture. It was observedthat some of waste materials together with flour absorbedmost of the water in tarhana dough system, and tarhanamixtures were unable to form a desired dough structure.To alleviate this problem, water (Table 1) was added intoformulations of those tarhanas. Then, the mixture waskneaded (MPM-40, Inoksan, Bursa, Turkey) at 50 rpm for5 min. Tarhana doughs were transferred into plastic containersand fermented at 30C until the acidity valueexceeded 15 (Anon 1981). After fermentation, tarhanadough was dried in a cabinet dryer at 50 1C, and dryingwas carried out until its moisture content reached about10%. Then, each sample was ground with a grinder to aparticle size of <400 mm for further analyses.