دراسة تأثير إضافة زيت و مطحون بذور المشمش إلى دقيق القمح في صفات البسكويت الناتج

Abstract EN

Adding the sifting meals of the apricot seed to wheat flour mixtures caused increasing in folowing percentages of components: (moisture , fibers , ash , starch and total soluble sugars ) Also the (5,10%) caused a slight reducing in gluten quality , when adding a reducing in gluten quality was at (15 , 20 , 25%) percentages.

Also the adding apricot seed oil and its meal caused reducing the sensory properties of produced biscuits , except the sensory properties of (5 ,10%), which improved significantly , comparing with control sample.