Fermentasyon Teknolojisi
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Bread Making Presentation
• BREAD MAKING • Bread is one of the most consumed food products known to humans, and for some people, it is the principal source of nutrition. different from most other food fermentations: • -the purpose is not to extend the shelf-life of the raw materials (starting material is much more perishable than the finished product) • -none of the primary fermentation end products actually remain in the food product • contains carbohydrates, lipids, and proteins, essential vitamins of the B complex and of vitamin E, minerals and trace elements.…
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Bread Making
Bread is one of the most consumed food products known to humans, and for some people, it is the principal source of nutrition. Bread is an inexpensive source of energy: it contains carbohydrates, lipids, and proteins, and it is important as a source of essential vitamins of the B complex and of vitamin E, minerals and trace elements. There are numerous variations of the breadmaking process; tradition, cost, the kind of energy available, the kind of flour, the kind of bread required, and the time between baking and consumption of…
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Aspergillus Niger and Lactobacillus
Aspergillus niger and Lactobacillus Delbruckii are the microbes used to commercially produce citric acid and lactic acid, respectively. The production takes place in a batch fermenter. This tutorial will introduce you to the following areas regarding batch fermentation Microbial Growth Kinetics Media for Industrial Fermentations Sterilization The Development of Inocula for Industrial Fermentations Design of a Fermenter Instrumentation and Control Aeration and Agitation …
