Quality characteristics of sponge cake and biscuit prepared using composite flour
المؤلفون المشاركون
al-Shishtawi, Himat E.
Budayr, Salah Hamzah Muhammad
Jad Allah, Muhammad G. E.
Abu al-Azm, Ahmad Muhammad
Rizq, Ibrahim Rizq Sayyid Ahmad
المصدر
Arab Universities Journal of Agricultural Sciences
العدد
المجلد 23، العدد 2 (31 ديسمبر/كانون الأول 2015)، ص ص. 537-547، 11ص.
الناشر
تاريخ النشر
2015-12-31
دولة النشر
مصر
عدد الصفحات
11
التخصصات الرئيسية
الملخص EN
This study was carried out to investigate the effect of partial substitution (10 and 15%) of wheat flour by sorghum or chickpea flour on quality parameters of sponge cake and biscuit.
Chickpea flour contained the highest percentage of protein, lipids, ash and crude fiber.
Water absorption was increased by replacement of wheat flour with sorghum or chickpea flour.
From the obtained data, it could be seen that the deleterious effect of adding sorghum flour to wheat flour on the rheological properties was more pronounced than that happened when chickpea flour was added.
Cake prepared with sorghum flour had less pronounced improvements in its chemical composition rather than those of chickpea.
With regard to volume and specific volume, cake prepared with 10% chickpea flour with or without cake improver recorded the highest values.
Cake prepared by chickpea flour had no any unfavorable sensory change especially for the cake produced by cake improver.
Crude protein, lipids, ash and crude fiber contents were increased progressively in all biscuit samples with increasing of either the sorghum or chickpea flour levels.
Also, there were no significant differences (P>0.05) between the thickness and spread ratio of control biscuit compared to that of sorghum or chickpea- wheat composite flour.
It is worth mentioning that the substitution of wheat flour with chickpea flour gave biscuit more sensory acceptable.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Rizq, Ibrahim Rizq Sayyid Ahmad& al-Shishtawi, Himat E.& Budayr, Salah Hamzah Muhammad& Jad Allah, Muhammad G. E.& Abu al-Azm, Ahmad Muhammad. 2015. Quality characteristics of sponge cake and biscuit prepared using composite flour. Arab Universities Journal of Agricultural Sciences،Vol. 23, no. 2, pp.537-547.
https://search.emarefa.net/detail/BIM-879532
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Rizq, Ibrahim Rizq Sayyid Ahmad…[et al.]. Quality characteristics of sponge cake and biscuit prepared using composite flour. Arab Universities Journal of Agricultural Sciences Vol. 23, no. 2 (2015), pp.537-547.
https://search.emarefa.net/detail/BIM-879532
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Rizq, Ibrahim Rizq Sayyid Ahmad& al-Shishtawi, Himat E.& Budayr, Salah Hamzah Muhammad& Jad Allah, Muhammad G. E.& Abu al-Azm, Ahmad Muhammad. Quality characteristics of sponge cake and biscuit prepared using composite flour. Arab Universities Journal of Agricultural Sciences. 2015. Vol. 23, no. 2, pp.537-547.
https://search.emarefa.net/detail/BIM-879532
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
رقم السجل
BIM-879532
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