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    Effects of ultrasonic treatment and storage temperature on egg quality
    (POULTRY SCIENCE ASSOC INC, 2011) Sert, D.; Aygun, A.; Demir, M. K.
    In this study, the effects of ultrasonic treatment and storage temperature on egg weight, specific gravity, shell strength, albumen height, Haugh unit, color, pH, water activity, total mesophilic aerobic bacteria, mineral content, and sensory properties were investigated. Ultrasonic treatment was used to improve egg properties. The lowest weight loss values were obtained with eggs treated with 15 min of ultrasonic treatment and stored at 5 degrees C for 10 d. The higher specific gravity, shell strength, albumen height, and Haugh unit were observed in ultrasonic-treated eggs. The egg quality was significantly improved with ultrasonic treatment (P < 0.01). The total mesophilic aerobic bacteria values of yolk and albumen decreased with increase in ultrasonic treatment time from 5 to 30 min. Ultrasonic treatment improved the sensory properties of egg shells.
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    Influence of some additives on dough and bread properties of a wheat-lupin flour blend
    (WAGENINGEN ACADEMIC PUBLISHERS, 2014) Bilgicli, N.; Demir, M. K.; Yilmaz, C.
    Effects of some enzymes (transglutaminase; TG and glucosoxidase; GO), emulsifiers (sodium stearoyl-2-lactylate; SSL, diacetyl tartaric acid esters of mono and diglycerides; DATEM, and SSL+DATEM combination) and oxidant (ascorbic acid; AA) on the properties of dough and bread made of a wheat flour (WF) and lupin flour (LF) blend were determined. LF replaced with WF at a 15% level in all dough formulation. All additives except TG increased development time and stability of dough containing 15% LF. While the highest dough energy obtained with AA addition, maximum resistance value increased from 217 BU up to 434 BU with TG usage in dough formulation. SSL+DATEM combination gave highest bread volume and lowest crumb hardness at 24 and 72 h. Generally, SSL+DATEM and AA had a more positive effect on symmetry, pore structure and crumb texture of the bread than the other additives. For improvement of the properties bread prepared with WF-LF blend, SSL+DATEM combination as emulsifier and AA as oxidant can be recommended. Effect of TG and GO on bread properties were found limited compared to AA.