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174015

THE OPTIMUM USE OF DIFFERENT MILLING PRODUCTS OF DURUM WHEAT IN PRODUCING SOME BAKERY PRODUCTS

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Last updated: 24 Dec 2024

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Abstract

Five fractions from milled durum wheat were obtained [two types of semolina (S1 and S2), two types of flour (F1 and F2) and fine bran] in order to find a new use for these fractions to produce some bakery products such as pan and balady bread, biscuits and noodles. From obtained data it could be noticed that all products had good acceptability for all parameters when compared with control sample. Also, chemical composition and cooking quality properties of noodles were evaluated.

DOI

10.21608/ejar.2011.174015

Authors

First Name

AHMED M.

Last Name

KHORSHID

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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.A.

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

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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

2010-08-02

Publish Date

2011-03-01

Page Start

265

Page End

272

Print ISSN

1110-6336

Online ISSN

2812-4936

Article File

EJAR_Volume 89_Issue 1_Pages 265-272.pdf

PDF . 245.3kB

Link

https://ejar.journals.ekb.eg/article_174015.html

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https://ejar.journals.ekb.eg/service?article_code=174015

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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

THE OPTIMUM USE OF DIFFERENT MILLING PRODUCTS OF DURUM WHEAT IN PRODUCING SOME BAKERY PRODUCTS

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Article

Created At

22 Jan 2023