Utilization of flaxseeds in improving bread quality
2011
Khorshid, A.M. | Assem, N.H.A. | Abd EL-Motaleb, N.M. | Fahim, J.S.
Three levels of whole flaxseed (5, 10 and 15%) were used to substitute wheat flour (72% and 82%) in order to produce pan and balady bread. The obtained results showed that as the level of substitution increased, all compounds increased except total carbohydrate. The nutritive value of the produced bread enhanced due to the content of unsaturated fatty acids in the whole flaxseed. Sensory evaluation of the produced pan and balady bread, and the freshness values after 12, 24 and 48 hs were evaluated
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Библиографическая информация
Нумерация страниц
p. 241-250
Другие темы
Qualite; Acidos grasos
Язык
Английский
Примечание
(Ar, En)
8 tables
16 ref.
Тип
Summary
2013-06-15
AGRIS AP
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