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Study of protein concentrate and physical properties for each wheat germ and defatted wheat germ in biscuits processing
المؤلفون المشاركون
Muhammad, Bayda Hafiz
Muhammad, Ashraq Muinr
al-Anbari, Iman Hamid
المصدر
Iraqi Journal of Biotechnology
العدد
المجلد 18، العدد 2 (31 مايو/أيار 2019)، ص ص. 224-229، 6ص.
الناشر
جامعة بغداد معهد الهندسة الوراثية و التقنيات الإحيائية للدراسات العليا
تاريخ النشر
2019-05-31
دولة النشر
العراق
عدد الصفحات
6
التخصصات الرئيسية
الموضوعات
الملخص EN
The wheat germ is an important secondary product known to be important in containing high protein, oil, carbohydrates, minerals and phenolic compounds.
It has been used in many industries.
The aim of study is produce a defatted wheat germ and protein concentrate powdered each wheat germ powder.
The results of the chemical analysis of the defatted wheat germ , protein concentrate showed that the percentage of protein in the protein concentrate compared with the defatted wheat germ was (71.5, 34.26%) respectively, the percentage of ash, moisture, fat and carbohydrates in the protein concentrate 3.5, 5.3, 0.93 and 35.37%, respectively, the defatted wheat germ increased to 5.6, 7.3, 2.25 and 68.33%, respectively.
The standard biscuit was manufactured using the replacement ratio of 5, 10% of the wheat flour in the protein concentrate powder and the defatted wheat germ powder.
physical properties were carried out for biscuit samples.
The highest percentage of spread factor was obtained for the sample in which the protein concentrate was replaced by 10% that 148.91.
The results of the sensory evaluation showed significant differences between the biscuit control sample and all samples were with in acceptable limits.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Muhammad, Bayda Hafiz& Muhammad, Ashraq Muinr& al-Anbari, Iman Hamid. 2019. Study of protein concentrate and physical properties for each wheat germ and defatted wheat germ in biscuits processing. Iraqi Journal of Biotechnology،Vol. 18, no. 2, pp.224-229.
https://search.emarefa.net/detail/BIM-947172
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Muhammad, Bayda Hafiz…[et al.]. Study of protein concentrate and physical properties for each wheat germ and defatted wheat germ in biscuits processing. Iraqi Journal of Biotechnology Vol. 18, no. 2 (May. 2019), pp.224-229.
https://search.emarefa.net/detail/BIM-947172
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Muhammad, Bayda Hafiz& Muhammad, Ashraq Muinr& al-Anbari, Iman Hamid. Study of protein concentrate and physical properties for each wheat germ and defatted wheat germ in biscuits processing. Iraqi Journal of Biotechnology. 2019. Vol. 18, no. 2, pp.224-229.
https://search.emarefa.net/detail/BIM-947172
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 229
رقم السجل
BIM-947172
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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