Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean
| العنوان: | Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean |
|---|---|
| المؤلفون: | E-S. M. Abdel-Aal, Frank W. Sosulski, A. Adel Y. Shehata, M.M. Youssef |
| المصدر: | Plant Foods for Human Nutrition. 44:227-239 |
| بيانات النشر: | Springer Science and Business Media LLC, 1993. |
| سنة النشر: | 1993 |
| مصطلحات موضوعية: | Absorption of water, Cottonseed Oil, SESAMO, Flour, Organoleptic, Composite number, Cottonseed, Humans, Nutritional Physiological Phenomena, Food science, Amino Acids, Cottonseed meal, Triticum, chemistry.chemical_classification, Plants, Medicinal, fungi, digestive, oral, and skin physiology, food and beverages, Fabaceae, Starch, Bread, Gluten, Starch analysis, Saskatchewan, chemistry, Chemistry (miscellaneous), Child, Preschool, Dietary Proteins, Food Science |
| الوصف: | Composite flour blends containing wheat (W), fababean (F), cottonseed and sesame flours were formulated to provide the FAO/WHO/UNU protein requirements for the 2-5 year old child, and evaluated in pan and flat bread applications. Water absorption of composite flour doughs was up to 35% greater than the control but gluten strength and slurry viscosities were markedly reduced. Loaf volume and specific volume of pan breads prepared from composite flours were 25-60% less than that of the control bread but flat breads tolerated the protein supplements extremely well. The W/F flat bread, containing 27% of fababean flour, received acceptable taste, texture and colour scores and was only slightly inferior to the control in puffing and layer separation. Additions of cottonseed or sesame flours to the W/F blend failed to improve sensory properties of the flat breads. |
| تدمد: | 1573-9104 0921-9668 |
| DOI: | 10.1007/bf01088317 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa761f07f4b3b1514eacc64421d4aa2a https://doi.org/10.1007/bf01088317 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi.dedup.....aa761f07f4b3b1514eacc64421d4aa2a |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15739104 09219668 |
|---|---|
| DOI: | 10.1007/bf01088317 |