| Titles |
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English :
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Effect of adding milled defatted roasted wheat germ on chemical composition, nutritional value and quality of high fiber bread
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Arabic :
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تأثير إضافة مطحون جنين القمح المحمص والمنزوع الدهن على التركيب الكيماوى والقيمة التغذوية والجودة للخبز العالي الألياف
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| Abstract |
Milled defatted roasted wheat germ has been added to wheat flour (72% ext.) with different ratios (10, 20 and 30%) to produce high fiber pan bread to study its effect on chemical composition, nutritional value and quality properties of final baked product. Chemical evaluation, mineral content, amino acids content (nutritional value), rheological characteristics were determined. Finally, sensory evaluation has been carried out. The obtained results showed that protein, fiber and ash contents of high fiber pan bread has been increased in compared to control sample (wheat flour, 72% ext.) as a result of added milled defatted roasted wheat gem with different ratios to wheat flour 72% ext.. also, in corresponding to rheological properties of dough : water absorption. Mixing time, degree of dough weakening, extensibility increased, while dough stability and elasticity were decreased as a result of adding wheat germ to wheat flour 72% ext. A blend contained 20% milled defatted roasted wheat germ improved both natural and healthy values of produced high fiber pan bread ,while the sensory quality and physical properties were to be similar with control sample.
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| Publication year |
2008
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| Pages |
157-176
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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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| City |
القاهرة
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| serial title |
المجلة المصرية للتغذية
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| Web Page |
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| ISSN |
1235-1687
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Agris Categories |
Food science and technology
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AGROVOC
TERMS |
Bread.
Fibres.
Wheat flour.
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| Publication Type |
Journal
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