| Titles |
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English :
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Influence of sorghum flour and germinated sorghum on dough properties and baking of pan and balady bread.
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Arabic :
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تأثير استخدام السورجم المنبت على صفات العجينه وخبز القوالب والخبز البلدى.
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| Abstract |
The aim of the study was to produce good pan and balady bread from different levels of sorghum flour(SF)and germinated sorghum flours(GSF).three levels of sf 15%,20%and 25%and also 15%,20%and 25% of gsf were used in this study.addition sf to wheat flour 72%ext.led to decrease protien and total carbhydrates.while the values of ether extracr,ash and fiber increased with inceasing the levels of sf and gsf.the dough rheological properties were studied.from amylograph test,max.viscosity,viscosity at 95C,viscosity at 50Cand set back point decreased with increasing the levels.of(GSF)sensory evaluation of pan bread and balady bread substituted with sf and gsf had good accepted organoleptic until 15%for sf and until 20%for gsf.the staling of pan bread was determind and found the additions of gsf improve the stsling.
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| Publication year |
2004
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| Pages |
291-302
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt.j.agric.res.,
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| Author(s) from ARC |
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| Publication Type |
Journal
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