4 beze ile baklava

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By using our site, you agree to our collection of information through the use of cookies. To learn more, view our Privacy Policy. To browse Academia. Bread, one of the basic nutritional and staple foods for many societies today, is almost as old as the history of humanity. Inherited from our ancestors, yufka is frequently made throughout Turkey.

4 beze ile baklava

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Pears are collected from the mountain in October-November. The collected data were transcribed, edited, and commented in the results and discussion section.

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4 beze ile baklava

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Wild pear trees flower between April and May and the fruits mature in October and November Sagbas et al. Today, pear flour is also used in cake making. Elif Kemaloglu-Er PhD. Bread is a nutritious, neutral-tasting food that is easy to produce, has a low cost, can be eaten with many foods. It dates back to ancient times. Chavan, J. Figure 3: Pear bread making stages Photo: Abdullah Badem. Silva, G. During the interviews, video or voice recordings were taken with the permission of the participants, and some of them were made with pear bread. It is thought that the necessary value should be given to the wild pear grown in many provinces in our country. Table 2: Demographic information of the participants.

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Patisserie by food in life 11 Documents. In addition, urban migration means that people are forgetting about oleaster-leafed pears and the associated recipes and preparation techniques. Embed Size px x x x x Wild pear, which is also known by names such as "ahlat, gray pear, etc. Do you have a unique service style? While pear bread was made very often in the past, especially in times of famine, today it is produced mostly for pleasure at home and in Hadim Festival. Adding fruits and vegetables is an effective technique to increase antioxidants to improve the antioxidant potential of bread, but the quality and biological effect of bread is affected by many factors such as phenolic and protein interactions. Mugla is one of these cities. Various foods such as artichoke, asparagus, pumpkin, zucchini, tomato, yellow pepper, carrot, broccoli, spinach, eggplant, fennel, cauliflower and orange are used to enrich breads Mastromatteo et al. Patisserie Marocaine. It has potential use in bio-industrial applications Sagbas et al. Figure 3: Pear bread making stages Photo: Abdullah Badem. In unstructured interviews, it is stated that the sample size is between people. Table 2: Demographic information of the participants.