تاثير تدعيم طحين الخبز بمسحوق المشروم (الفطر) على الصفات التصنيعية و الحسية و القيمة الغذائية للخبز
Other Title(s)
Effect of supplementation flour with mushroom powder on the bread making properties, nutritional and sensory value
Author
Source
Issue
Vol. 2021, Issue 29 (30 Nov. 2021), pp.137-148, 12 p.
Publisher
Publication Date
2021-11-30
Country of Publication
Iraq
No. of Pages
12
Main Subjects
Topics
Abstract EN
Bread is considered the first symbol of peoples' life in terms of its basic importance in the diet, but its nutritional value is low, so it was chosen to fortify with mushroom powder (truffles) which has high nutritional value, the chemical composition of wheat, flour and mushroom powder was studied, by estimating the percentages of moisture, protein, fat.
Ash, fiber and carbohydrates, It was found that the mushroom powder contains a high percentage of good quality protein (34.6% ), ash (7.8% ) and fiber (9.65% ), so it was added in the proportions of 5% , 10% , 15% and 20% to wheat flour, this was reflected.
On improving the nutritional value of the bread, as well as studying the making and sensory properties of it, as it was acceptable for all added ratios.
exception of the 20% fortified bread, it was the least acceptable and gave the flavor of the mushrooms in the bread
American Psychological Association (APA)
الأسدي، كامل مهدي. 2021. تاثير تدعيم طحين الخبز بمسحوق المشروم (الفطر) على الصفات التصنيعية و الحسية و القيمة الغذائية للخبز. أهل البيت عليهم السلام،مج. 2021، ع. 29، ص ص. 137-148.
https://search.emarefa.net/detail/BIM-1402610
Modern Language Association (MLA)
الأسدي، كامل مهدي. تاثير تدعيم طحين الخبز بمسحوق المشروم (الفطر) على الصفات التصنيعية و الحسية و القيمة الغذائية للخبز. أهل البيت عليهم السلام ع. 29 (تشرين الثاني 2021)، ص ص. 137-148.
https://search.emarefa.net/detail/BIM-1402610
American Medical Association (AMA)
الأسدي، كامل مهدي. تاثير تدعيم طحين الخبز بمسحوق المشروم (الفطر) على الصفات التصنيعية و الحسية و القيمة الغذائية للخبز. أهل البيت عليهم السلام. 2021. مج. 2021، ع. 29، ص ص. 137-148.
https://search.emarefa.net/detail/BIM-1402610
Data Type
Journal Articles
Language
Arabic
Notes
-
Record ID
BIM-1402610