| Titles |
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English :
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Preparation and evaluation of different biscuits containing barley flour,malt syrup and malt flour.
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Arabic :
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اعداد وتقييم انواع مختلفه من البسكويت المحتوى على دقيق الشعير وعسل المولت ودقيق المولت.
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| Abstract |
The aim of this study is to produce acceptable in the dietary fiber sweet biscuits containing 100% barley flour,100% barley flour+5% malt syrup,80% barley flour+20% malt flour,cheese biscuits from 50% wheat flour +50% barley flour with cheese and salt biscuits from 50% wheat flour +50% barley flour with cheese and salt .chemical composition,physical properties and organoleptic evaluation of biscuits were tested.
the results showed that,barley flour could be used as a source of dietary fiber and B. glucan in producing biscuits.the best treatment to produce sweet biscuits was 100% barley+5%malt syrup.while the best treatment to produce salt biscuits was cheese biscuits 50% barley flour+ 50% wheat flour.
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| Publication year |
2004
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| Pages |
303-309
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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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