Füsun Yöndem Makascıoğlu

E-mail

mfusun@metu.edu.tr

Department

ORCID

0000-0001-5086-6791

Scopus Author ID

2310442700

Web of Science Researcher ID

ABB-7424-2020

Use of a spouted bed to improve the storage stability of wheat germ followed in paper and polyethlyene packages Yöndem Makascıoğlu, Füsun; Dik, Tunay (Wiley, 2005) Stabilization of wheat germ by heating in a spouted bed for 180–540 s with air at 140–200 °C was studied. The lipase activity decreased by 6–65%. Wheat germ processed at 200 °C for 360 s was ranked highest in sensory evalu...
Hydrolysis of freshly prepared wheat starch fractions and commercial wheat starch using α-amylase Sakintuna, Billur; Budak, Okan; Dik, Tunay; Yöndem Makascıoğlu, Füsun; Kincal, N. Suzan (Informa UK Limited, 2003-5) The enzymic hydrolysis of commercial wheat starch and freshly prepared wheat starch fractions was studied in batch and flow systems. Fresh starch was prepared by wet separation of wheat flour into starch milk and gluten, f...
Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition Dik, Tunay; Yöndem Makascıoğlu, Füsun (Wiley, 2002-1-18) The process of making a dough, allowing time for maturation, dispersing the dough in water and wet sieving/washing to obtain a protein fraction and starch milk was studied using response surface methodology by changing the...
Separation of bread wheat flours into starch and gluten fractions: effect of water temperature alone or in combination with water to flour ratio Yöndem Makascıoğlu, Füsun; Dik, Tunay (Wiley, 2002) Two different commercial bread wheat flours (BF‐I, 65% extraction and BF‐V, 86% extraction) were separated into gluten and starch milk by making a dough, allowing some time for maturation, dispersing the dough in water and...

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