Influence of some enzymes addition on the rheological characteristics for balady bread prepared by sakha 94 wheat flour
العناوين الأخرى
تأثير إضافة بعض الأنزيمات على الخواص الريولوجية للخبز البلدي الفاخر المصنع من دقيق سخا 94
المؤلفون المشاركون
Khalaf, Hasan Hasan Ali
Shrubih, Ashraf Mahdi
Yusuf, Walid Muhammad
المصدر
Annals of Agricultural Science, Moshtohor
العدد
المجلد 57، العدد 3 (30 سبتمبر/أيلول 2019)، ص ص. 715-724، 10ص.
الناشر
تاريخ النشر
2019-09-30
دولة النشر
مصر
عدد الصفحات
10
التخصصات الرئيسية
الموضوعات
الملخص EN
The grain industry occupies an important position domestically and globally as it has a major role in the daily diet of all individuals.
Therefore, this study aimed to improve and change rheological properteies of wheat flour (type Sakha 94) using some enzymes as well as investigate the effect of adding these enzymes on making of balady bread with sensory evaluation of final product.
The results of this study showed crude protein content was 12.98 and 11.98% for Egyptian wheat (Sakha 94) and wheat flour (72% ext.
), respectively.
Also, the results showed that the whole wheat grain and wheat flour contain 27.2 and 30.4% wet gluten, respectively.
Gluten index recorded 73.32 and 84.6% .
Also, results showed increasing dry gluten in wheat flour to be 12.6% .
The rheological tests is carried out using the farinograph, extensograph, mixolab and alveograph.
All characteristics were improved especially with the blend coded (X1) which consists of 10 ppm glucose oxidase and 3 ppm α-amylase, whereas the dough giving the highest value of stability andresistance after adding this enzymes.
The results of sensory evaluation of balady bread indicated that this mixture was the best addition used.
Thus, It could be concluded that the addition of enzymes remained as good Organoleptic attributes for balady bread with the third day as well as fifth day compared with control sample and all treatments.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Yusuf, Walid Muhammad& Khalaf, Hasan Hasan Ali& Shrubih, Ashraf Mahdi. 2019. Influence of some enzymes addition on the rheological characteristics for balady bread prepared by sakha 94 wheat flour. Annals of Agricultural Science, Moshtohor،Vol. 57, no. 3, pp.715-724.
https://search.emarefa.net/detail/BIM-1078578
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Yusuf, Walid Muhammad…[et al.]. Influence of some enzymes addition on the rheological characteristics for balady bread prepared by sakha 94 wheat flour. Annals of Agricultural Science, Moshtohor Vol. 57, no. 3 (2019), pp.715-724.
https://search.emarefa.net/detail/BIM-1078578
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Yusuf, Walid Muhammad& Khalaf, Hasan Hasan Ali& Shrubih, Ashraf Mahdi. Influence of some enzymes addition on the rheological characteristics for balady bread prepared by sakha 94 wheat flour. Annals of Agricultural Science, Moshtohor. 2019. Vol. 57, no. 3, pp.715-724.
https://search.emarefa.net/detail/BIM-1078578
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
-
رقم السجل
BIM-1078578
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