| Titles |
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English :
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Effect Of Used Barley Stripe Mosaic Hordevirus (Bsmv) On Quality Chractrestics Of Some Bakery Products
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Arabic :
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تأثير استخدام شعير مصاب بفيروس التخطيط الموزايكى على خواص الجوده لبعض المخبوزات
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| Abstract |
Replacement barley and Infected flour cultivars at levels of 20,30, and 40% were used to produce some bakery products (bread, breadsticks and biscuits).The results showed the decrease in physical analysis (grain yeild, Spike /length , No. of the grain /spike and spikes/plant) in infected barley grain. Otherwise, the protein, fibers, Ash and fats were higher in the infected (barley grains, flour, and bran). The AWRC values of bread prepared from barley flour were higher than that prepared with infected barley flour at different replacement rates. The organolyptic evaluation of bread showed a decrease in the overall acceptability by increasing the percentage of replacement. Concerning, bread made from infected and healthy barley flour replacement a little differance exsisted in general appearance and crust color. While the flavour of breabsticks samples increased, while the taste decreased by increasing the replacement of barley flour. The replacement of barley flour with up to 40% resulted in increasing the overall acceptability. Besides, no effect existed on color and texture in biscuits having non significant differances in all samples.
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| Publication year |
2009
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| Pages |
169-186
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| Availability location |
معهد بحوث تكنولوجيا الاغذية-9ش الجامعة-الجيزة
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| Availability number |
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
مجلة الكيمياء البيولوجية والعلوم البيئية
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| Author(s) from ARC |
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| External authors (outside ARC) |
سلوى نصر زين
قسم بحوث الفيروس ـ معهد بحوث امراض النبات
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| Agris Categories |
Food processing and preservation
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AGROVOC
TERMS |
Bakery products.
Barley.
Quality.
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| Publication Type |
Journal
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