We investigated the effect of multi cycle heating-cooling treatment (HCT) (1, 2, and 3 cycles at 85, 95, 105 °C) on physical properties (color, pasting, crystallinity) morphological sweet potato flour (SPF). The results showed that lightness, pasting viscosity, relative crystallinity SPF decreased gradually as heating temperature numbers were increased. No significant differences crystalline pa...

In recent years, with the awareness of people, interest in natural and functional foods has increased. Sourdough is a dough piece which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic acetic bacteria from air ingredients used (flour, water, etc.) are active. sourdough fermentation, yeast acid work together to form flora. It been proven by studies that breads prep...