Effect of wheat germ and acid whey addition on the chemical and technological properties of pan bread
Joint Authors
Yusuf, Muhammad Rashad Jawdah
Muhammad, Safa Talat Juhari
Muhammad, Shayma Muhammad Mahmud
Ismail, Samah Muhammad
Source
The Scientific Journal of Specific Education and Applied Sciences
Issue
Vol. 5, Issue 14 (31 Oct. 2022), pp.62-79, 18 p.
Publisher
Fayoum University Faculty of Specific Education
Publication Date
2022-10-31
Country of Publication
Egypt
No. of Pages
18
Main Subjects
Topics
Abstract EN
Wheat germ (WG) and whey milk are important functional ingredients for cereal products.
In this study, WG (0% , 5% , 10% and 15% ) and commercial acid whey milk were used to replace wheat flour and water in pan bread formulation and their effects on the nutritional, physical and sensory properties of pan bread were investigated.
WG replacement increased ash, protein, lipid, crude fiber, Ca, Fe, K, Mg and Zn contents of the pan bread.
Replacement of water with (100% ) whey milk caused a significant increase (p < 0.05) in the Ca, K, Mg and Zn contents of the pan bread.
The combination of WG and whey milk at high replacement levels adversely affected the specific volume of the samples.
WG increased the darkness and yellowness of the crust and crumb of pan bread.
WG at 15 % alone or in combination with whey milk caused significantly decreased pore structure, taste, odour and overall acceptability score compared to control pan bread.
American Psychological Association (APA)
Ismail, Samah Muhammad& Muhammad, Safa Talat Juhari& Yusuf, Muhammad Rashad Jawdah& Muhammad, Shayma Muhammad Mahmud. 2022. Effect of wheat germ and acid whey addition on the chemical and technological properties of pan bread. The Scientific Journal of Specific Education and Applied Sciences،Vol. 5, no. 14, pp.62-79.
https://search.emarefa.net/detail/BIM-1454139
Modern Language Association (MLA)
Ismail, Samah Muhammad…[et al.]. Effect of wheat germ and acid whey addition on the chemical and technological properties of pan bread. The Scientific Journal of Specific Education and Applied Sciences Vol. 5, no. 14 (Oct. 2022), pp.62-79.
https://search.emarefa.net/detail/BIM-1454139
American Medical Association (AMA)
Ismail, Samah Muhammad& Muhammad, Safa Talat Juhari& Yusuf, Muhammad Rashad Jawdah& Muhammad, Shayma Muhammad Mahmud. Effect of wheat germ and acid whey addition on the chemical and technological properties of pan bread. The Scientific Journal of Specific Education and Applied Sciences. 2022. Vol. 5, no. 14, pp.62-79.
https://search.emarefa.net/detail/BIM-1454139
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1454139