Pan bread quality as affected by the addition of ajwainand thyme powders
المؤلفون المشاركون
Muhammad, Hana Ahmad Rajai
Salam, Yahya Ibrahim
al-Laythi, Ahmad Salamah
Ali, Safa Izzat
المصدر
Annals of Agricultural Science, Moshtohor
العدد
المجلد 57، العدد 3 (30 سبتمبر/أيلول 2019)، ص ص. 697-704، 8ص.
الناشر
تاريخ النشر
2019-09-30
دولة النشر
مصر
عدد الصفحات
8
التخصصات الرئيسية
الموضوعات
الملخص EN
Consumer acceptability and pan bread quality as influenced by the addition of ajwain (TrachyspermumammiL.
) and thyme (Thymus vlugaris) leaves powders were investigated.
Ajwain and thyme powders were used to replace 2, 4 and 6% of pan bread wheat flour.
Levels at 2 and 4% were acceptable by panelists.
Meanwhile, substitutes at level 6% showed the lowest acceptability score comparing to control samples.
Specific volume of pan bread sampleswere significantly (p<.05) decreased, expect A2sample which containing 2% ajwain powder.
Sample containing 4% thyme (T4) recorded the lowest specific volume 3.51cm3/g, while control sample recorded the highest value 4.11cm3/g.
Crumb color was significantly affected (p<.05), increasing replacement level decreasing L* values and increasing b* values.
That means the darkness gradually increased, and yellowness decreased.
The a* values for ajwain increased while, a* values of thyme decreased, indicated that pan bread contained ajwain become more redness, while thyme pan bread become more greenness.
Textural profile analysis showed an increase in hardness and reduced in resilience with no significant differences observed, except T4 pan bread sample which recorded 8.19N and 0.18 for hardness and resilience, respectively comparing to control sample which recorded 7.50N and 0.20 for hardness and resilience, respectively.
Concerning to cohesiveness, T4 sample recorded the lowest score 0.54 with no significant differences comparing to control sample which recorded 0.62.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Muhammad, Hana Ahmad Rajai& Salam, Yahya Ibrahim& al-Laythi, Ahmad Salamah& Ali, Safa Izzat. 2019. Pan bread quality as affected by the addition of ajwainand thyme powders. Annals of Agricultural Science, Moshtohor،Vol. 57, no. 3, pp.697-704.
https://search.emarefa.net/detail/BIM-1078574
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Ali, Safa Izzat…[et al.]. Pan bread quality as affected by the addition of ajwainand thyme powders. Annals of Agricultural Science, Moshtohor Vol. 57, no. 3 (2019), pp.697-704.
https://search.emarefa.net/detail/BIM-1078574
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Muhammad, Hana Ahmad Rajai& Salam, Yahya Ibrahim& al-Laythi, Ahmad Salamah& Ali, Safa Izzat. Pan bread quality as affected by the addition of ajwainand thyme powders. Annals of Agricultural Science, Moshtohor. 2019. Vol. 57, no. 3, pp.697-704.
https://search.emarefa.net/detail/BIM-1078574
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
-
رقم السجل
BIM-1078574
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر