| Titles |
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English :
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Egyptian Seven Seeds Bread
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Arabic :
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خبز السبع حبوب المصري
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| Abstract |
This study aimed to produce healthy flat bread with high nutritional values of protein, vitamins, minerals and fiber in addition to pleasant taste. This bread called Egyptian seven seed bread which prepared by mixing different levels of formula A or B of whole meal seven seeds (barley, sorghum, oat, millet, sesame, sunflower, and flaxseed) with whole wheat flour. The chemical composition, minerals, vitamins B and E of seeds were determined. The bread properties were evaluated for sensory, bread freshness, nutritional values and dietary intake of minerals as well as vitamins. The results showed that that sesame, sunflower and flaxseed contain superior amount of fat, protein and ash. The flaxseed contains the highest amount of Ca, Fe, Zn, K and Mg, high values of riboflavin, pyridoxine, coblamin and E vitamins were found in sunflower seeds. The bread prepared with formula B was acceptance in sensory evaluation more than bread with formula A. the incorporation of seven seeds grain and whole wheat flour into flat bread improved protein, fat, fiber, ash, and calories. The bread dietary intake of minerals and vitamins were increased gradually by increasing levels of formula B.
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| Publication year |
2016
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| Pages |
403-410
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Middle East Journal of Applied Sciences
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| Author(s) from ARC |
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| Publication Type |
Journal
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