Effect of substitution of wheat flour with quinoa flour on quality of pan bread and biscuit
العناوين الأخرى
تأثير استبدال دقيق القمح بمطحون الكينوا على جودة خبز القوالب و البسكويت الخالي من الجلوتين
المؤلفون المشاركون
Kishk, Yasir Fikri Muhammad
Muawwad, Imad Muawwad Muhammad
Rizq, Ibrahim Rizq Sayyid Ahmad
Yusuf, Muhammad Rashad Jawdah
المصدر
Arab Universities Journal of Agricultural Sciences
العدد
المجلد 26، العدد 2 D (31 ديسمبر/كانون الأول 2018)، ص ص. 2387-2400، 14ص.
الناشر
تاريخ النشر
2018-12-31
دولة النشر
مصر
عدد الصفحات
14
التخصصات الرئيسية
الموضوعات
الملخص EN
This study was carried out to investigate the effect of partial substitution (5, 10 and15%) of wheat flour (72% ext.) by whole meal quinoa flour (QF) on quality parameter of pan bread.
QF contained the highest percentage of protein, Lipids, ash and crude fiber.
Also, QF contained the highest amount of essential amino acids such as (threonine, methionine, lysine and histidine).
From the results, it could be seen that, water absorption and degree of softening increased by increasing the substitution levels, but stability, resistance to extensions and energy of dough decreased.
The addition of QF adversely affected on the specific volume of pan bread.
The lightness (L*) and yellowness (b*) of pan bread decreased, but redness (a*) increased gradually by increasing QF.
Evaluation of the organoleptic properties of pan bread revealed that no significant differences (P≥0.05) between control sample and bread samples contained QF for taste and summitry form.
The bread contained QF had higher score for crust color, pore size and overall acceptability than control sample.
Hardness (g) of pan bread increased and springiness decreased gradually during storage of bread at (25˚c ±2).
The rate of staling of bread contained QF lower than control sample.
Gluten – free biscuit made from 100%QF contained the highest percentage of protein, lipids, ash and crude fiber compared to that of corn and rice – quinoa composite flour.
The addition of corn and rice flour adversely affected on the thickness, diameter and spread ratio.
The highest spread ratio was noticed in the biscuit made from 100% QF.
It is worth mentioning that the biscuit made from 100 % QF or that of corn and rice – quinoa composite flour gave the biscuit with sensory acceptable.
On the other hand, it could be noticed to that the biscuit contained high level of quinoa flour was darker in compared to another samples.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Muawwad, Imad Muawwad Muhammad& Rizq, Ibrahim Rizq Sayyid Ahmad& Kishk, Yasir Fikri Muhammad& Yusuf, Muhammad Rashad Jawdah. 2018. Effect of substitution of wheat flour with quinoa flour on quality of pan bread and biscuit. Arab Universities Journal of Agricultural Sciences،Vol. 26, no. 2 D, pp.2387-2400.
https://search.emarefa.net/detail/BIM-929474
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Muawwad, Imad Muawwad Muhammad…[et al.]. Effect of substitution of wheat flour with quinoa flour on quality of pan bread and biscuit. Arab Universities Journal of Agricultural Sciences Vol. 26, no. 2 D (2018), pp.2387-2400.
https://search.emarefa.net/detail/BIM-929474
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Muawwad, Imad Muawwad Muhammad& Rizq, Ibrahim Rizq Sayyid Ahmad& Kishk, Yasir Fikri Muhammad& Yusuf, Muhammad Rashad Jawdah. Effect of substitution of wheat flour with quinoa flour on quality of pan bread and biscuit. Arab Universities Journal of Agricultural Sciences. 2018. Vol. 26, no. 2 D, pp.2387-2400.
https://search.emarefa.net/detail/BIM-929474
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
رقم السجل
BIM-929474
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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