Effect of barley flour on wheat bread quality
المؤلفون المشاركون
Yusuf, E. I.
Rizq, Ibrahim Rizq Sayyid Ahmad
al-Tayyib, H. I.
Hasan, Amal A.
المصدر
Arab Universities Journal of Agricultural Sciences
العدد
المجلد 26، العدد 2 A (s) (30 سبتمبر/أيلول 2018)، ص ص. 1109-1118، 10ص.
الناشر
تاريخ النشر
2018-09-30
دولة النشر
مصر
عدد الصفحات
10
التخصصات الرئيسية
الموضوعات
الملخص EN
This study was carried out to investigate the possibility of utilization of barley flour in production of pan bread.
wheat flour of (72% extract) was replaced by 10, 15 and 20% barley flour.
The effect of such replacements on physical and chemical characteristics of produced pan bread were studied.
The results indicated that barley flour had a higher contents of chemical composition than that in wheat flour except carbohydrate content was the highest in wheat flour (85.53%) than in barley flour (76.67%),whereas, protein, ash, dietary fiber, β-glucan and antioxidant were higher content in barley flour (13.63, 2.44, 19.00, 8.65, 97.34 respectively) as compared with its content in wheat flour (12.26, 0.49, 4.88, 0.34, 55.33 respctively),while, wet gluten and falling number were reduced by added barley in composite flour.
The rheological properties of the five dough mixes were studied using farinograph and extensograph.
The water absorption and dough weakening increased as the percentage of barley flour increased, while were decreased the extensibility and maximum resistance to extension .
The results of sensory characteristies of prepared bread (containes10% barley flour) was not significants different from control for crust color, grain and texture.
The results revealed that it was possible to use barley flour at level of 10, 15% to produce bread that satisfied baker's and consumer's sensory expectation.
This levels may be to increased the nutritional value from dietary fibers, β-glucan, minerals, vitamins and antioxidants.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
al-Tayyib, H. I.& Rizq, Ibrahim Rizq Sayyid Ahmad& Yusuf, E. I.& Hasan, Amal A.. 2018. Effect of barley flour on wheat bread quality. Arab Universities Journal of Agricultural Sciences،Vol. 26, no. 2 A (s), pp.1109-1118.
https://search.emarefa.net/detail/BIM-929891
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
al-Tayyib, H. I.…[et al.]. Effect of barley flour on wheat bread quality. Arab Universities Journal of Agricultural Sciences Vol. 26, no. 2 A (Special issue) (Sep. 2018), pp.1109-1118.
https://search.emarefa.net/detail/BIM-929891
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
al-Tayyib, H. I.& Rizq, Ibrahim Rizq Sayyid Ahmad& Yusuf, E. I.& Hasan, Amal A.. Effect of barley flour on wheat bread quality. Arab Universities Journal of Agricultural Sciences. 2018. Vol. 26, no. 2 A (s), pp.1109-1118.
https://search.emarefa.net/detail/BIM-929891
نوع البيانات
مقالات
لغة النص
الإنجليزية
رقم السجل
BIM-929891
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