Effect of incorporation of corn byproducts on quality of pan bread from wheat flour
Other Title(s)
تأثير الاستبدال الجزئي لدقيق القمح ببعض المنتجات الثانوية لطحن الذرة على جودة الخبز القوالب
Joint Authors
Shaltut, Muhammad Muhammad
Sulayman, Sayyid Abd al-Hamid
al-Tillawi, Faruq M.
Source
Journal of Environmental Science
Issue
Vol. 41, Issue 2 (31 Mar. 2018), pp.91-111, 21 p.
Publisher
Ain Shams University Institute of Environmental Studies and Rese Arch Accredited
Publication Date
2018-03-31
Country of Publication
Egypt
No. of Pages
21
Main Subjects
Earth Sciences, Water and Environment
Topics
Abstract EN
In the present study, corn milling by-products especially with high protein or fiber content (i.
e.
corn and corn gluten meal) were used in replacing part of wheat flour to the production of pan bread.
The effect of blending level (0, 5, 10, 15 and 20% ) of corn bran, corn gluten meal and mix of them with wheat flour on the physico-chemical properties (protein, crude fiber, fat, ash and total carbohydrates), baking properties of pan bread were investigated.
Blending of wheat flour and corn gluten meal and mix of (corn bran, corn gluten meal) significantly increased the protein, dietary fiber, fat and ash contents of pan bread samples, while blending of corn bran increased dietary fiber, fat and ash contents of pan bread.
Blending of wheat flour and corn by-products especially corn bran decreased total carbohydrates and energy (Energy cal.
/100gm).
Breads from mix of (corn bran, corn gluten meal) blends had higher loaf volume as compared to corn bran and corn gluten meal pan breads.
Acceptable pan bread products could be produced by blending corn byproducts with wheat up to 20% level.
American Psychological Association (APA)
al-Tillawi, Faruq M.& Shaltut, Muhammad Muhammad& Sulayman, Sayyid Abd al-Hamid. 2018. Effect of incorporation of corn byproducts on quality of pan bread from wheat flour. Journal of Environmental Science،Vol. 41, no. 2, pp.91-111.
https://search.emarefa.net/detail/BIM-1124020
Modern Language Association (MLA)
al-Tillawi, Faruq M.…[et al.]. Effect of incorporation of corn byproducts on quality of pan bread from wheat flour. Journal of Environmental Science Vol. 41, no. 2 (Mar. 2018), pp.91-111.
https://search.emarefa.net/detail/BIM-1124020
American Medical Association (AMA)
al-Tillawi, Faruq M.& Shaltut, Muhammad Muhammad& Sulayman, Sayyid Abd al-Hamid. Effect of incorporation of corn byproducts on quality of pan bread from wheat flour. Journal of Environmental Science. 2018. Vol. 41, no. 2, pp.91-111.
https://search.emarefa.net/detail/BIM-1124020
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1124020