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174006

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

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Last updated: 04 Jan 2025

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Abstract

Three levels of whole flaxseed (5, 10 and 15%) were used to substitute wheat flour (72% and 82%) in order to produce pan and balady bread. The obtained results showed that as the level of substitution increased, all compounds increased except total carbohydrate. The nutritive value of the produced bread enhanced due to the content of unsaturated fatty acids in the whole flaxseed. Sensory evaluation of the produced pan and balady bread, and the freshness values after 12, 24 and 48 hs were evaluated.

DOI

10.21608/ejar.2011.174006

Authors

First Name

AHMED M.

Last Name

KHORSHID

MiddleName

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Affiliation

Bread and Pastry Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

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First Name

NADIA H.

Last Name

ASSEM

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Affiliation

Bread and Pastry Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

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First Name

NADIA M.

Last Name

ABD-EL-MOTALEB

MiddleName

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Affiliation

Bread and Pastry Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

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First Name

JERMINE S.

Last Name

FAHIM

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-

Affiliation

Bread and Pastry Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

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Volume

89

Article Issue

1

Related Issue

24052

Issue Date

2011-03-01

Receive Date

2010-08-01

Publish Date

2011-03-01

Page Start

241

Page End

250

Print ISSN

1110-6336

Online ISSN

2812-4936

Article File

EJAR_Volume 89_Issue 1_Pages 241-250.pdf

PDF . 218.3kB

Link

https://ejar.journals.ekb.eg/article_174006.html

Detail API

https://ejar.journals.ekb.eg/service?article_code=174006

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Original Article

Type Code

1,041

Publication Type

Journal

Publication Title

Egyptian Journal of Agricultural Research

Publication Link

https://ejar.journals.ekb.eg/

MainTitle

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

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Article

Created At

22 Jan 2023