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Effect of addition of full fat and defatted flaxseed flour on the quality of pan bread
Other Title(s)
تأثير إضافة دقيق بذور الكتان الكامل و منزوع الزيت على جودة خبز القالب
Joint Authors
Jalal, Jalal Abd Allah
Abu al-Mati, Sami Muhammad
Mansur, Mahmud Atif E.
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 45, Issue 1 (28 Feb. 2018), pp.271-279, 9 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2018-02-28
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
Full flaxseed flour (FFF) and Defatted flaxseed flour (DFF) are rich sources of some valuable biochemical compounds such as phenolics, flavonoids and dietary fiber.
Effect of FFF and DFF at different addition levels (5, 10 and 15 %) on the flour characteristics, dough rheological properties, bread chemical composition, physical and sensory characteristics of pan bread were investigated.
The results of Mixolab analysis showed that flour water absorption and dough stability were decreased as FFF or DFF addition levels increased.
Fortification of wheat flour with FFF and/or DFF up to 15 % increased the crude protein from 12.05 to 14.47 %, crude fiber from 0.37 to 1.38 % and ash from 3.64 to 5.54 % while, caloric values of the obtained bread were decreased.
The results also showed that wheat flour could be fortified with FFF or DFF up to 10% for preparing high quality pan bread without any changes in its physical and sensory characteristics.
American Psychological Association (APA)
Mansur, Mahmud Atif E.& Jalal, Jalal Abd Allah& Abu al-Mati, Sami Muhammad. 2018. Effect of addition of full fat and defatted flaxseed flour on the quality of pan bread. Zagazig Journal for Agricultural Researches،Vol. 45, no. 1, pp.271-279.
https://search.emarefa.net/detail/BIM-936381
Modern Language Association (MLA)
Mansur, Mahmud Atif E.…[et al.]. Effect of addition of full fat and defatted flaxseed flour on the quality of pan bread. Zagazig Journal for Agricultural Researches Vol. 45, no. 1 (2018), pp.271-279.
https://search.emarefa.net/detail/BIM-936381
American Medical Association (AMA)
Mansur, Mahmud Atif E.& Jalal, Jalal Abd Allah& Abu al-Mati, Sami Muhammad. Effect of addition of full fat and defatted flaxseed flour on the quality of pan bread. Zagazig Journal for Agricultural Researches. 2018. Vol. 45, no. 1, pp.271-279.
https://search.emarefa.net/detail/BIM-936381
Data Type
Journal Articles
Language
English
Record ID
BIM-936381