Studies on utilization of second grade biscuits (SGB) as additive to dough in manufacturing of biscuits
Other Title(s)
دراسات على استخدام بسكويت الدرجة الثانية بإضافته إلى العجينة في صناعة البسكويت
Joint Authors
Hassanin, Fawzi Ramadan
al-Sahi, Kamal Mahfuz
Sulayman, Abd al-Rahman M.
Salamah, A. A.
Bindari, Mahmud Muhammad al-Sayyid
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 46, Issue 1 (28 Feb. 2019), pp.91-98, 8 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2019-02-28
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Topics
Abstract EN
Biscuit manufacturing generates second grade biscuits (SGB) in the form of loosebiscuits, overweight biscuits, underweight biscuits, unpacked biscuits and packing defective, whichare considered waste.
The objective of this study was aimed to produce low cost biscuits.
In thepresent study, SGB were utilized as additive to dough of biscuits aim to low the cost and to improvethe quality of biscuits.
The results indicated that there were no discernible sharp destroyed in thespecific attributes of crust appearance, texture, crispness, taste, odour and overall preference betweenall biscuit samples produced with addition of biscuit powder (SGB) and control.
From the sameresults, it could be noticed that overall acceptability of biscuit samples with addition of SGB did notdiffer significantly from control.
American Psychological Association (APA)
Bindari, Mahmud Muhammad al-Sayyid& Hassanin, Fawzi Ramadan& al-Sahi, Kamal Mahfuz& Salamah, A. A.& Sulayman, Abd al-Rahman M.. 2019. Studies on utilization of second grade biscuits (SGB) as additive to dough in manufacturing of biscuits. Zagazig Journal for Agricultural Researches،Vol. 46, no. 1, pp.91-98.
https://search.emarefa.net/detail/BIM-1023777
Modern Language Association (MLA)
Bindari, Mahmud Muhammad al-Sayyid…[et al.]. Studies on utilization of second grade biscuits (SGB) as additive to dough in manufacturing of biscuits. Zagazig Journal for Agricultural Researches Vol. 46, no. 1 (2019), pp.91-98.
https://search.emarefa.net/detail/BIM-1023777
American Medical Association (AMA)
Bindari, Mahmud Muhammad al-Sayyid& Hassanin, Fawzi Ramadan& al-Sahi, Kamal Mahfuz& Salamah, A. A.& Sulayman, Abd al-Rahman M.. Studies on utilization of second grade biscuits (SGB) as additive to dough in manufacturing of biscuits. Zagazig Journal for Agricultural Researches. 2019. Vol. 46, no. 1, pp.91-98.
https://search.emarefa.net/detail/BIM-1023777
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1023777