تاثير تدعيم طحين الخبز بمسحوق المشروم (الفطر)‎ على الصفات التصنيعية و الحسية و القيمة الغذائية للخبز

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