UTILIZATION FROM QUINOA SEED AS NONTRADITIONAL SOURCE IN PREPARATION OF SOME BAKERY PRODUCTS
EMAD MOAWAD MOHAMAD MOAWAD;
Abstract
This study was carried out to investigate the effect of partial
substitution (5, 10 and 15 %) or (20 and 25 %) of wheat flour (72% ext.)
by whole quinoa flour (QF) on quality parameters of pan bread or biscuit,
respectively. Production of free -gluten biscuit from QF was also studied.
Quinoa flour contained the highest percentages of protein, lipids, ash and
crude fiber. Also, QF contained the highest amount of essential amino
acids. From the results, it could be seen that, water absorption and degree
of softening increased by increasing the substitution levels of QF, but
stability, resistance to extensions and energy of dough decreased. addition of QF adversely affected the specific volume of pan bread.
substitution (5, 10 and 15 %) or (20 and 25 %) of wheat flour (72% ext.)
by whole quinoa flour (QF) on quality parameters of pan bread or biscuit,
respectively. Production of free -gluten biscuit from QF was also studied.
Quinoa flour contained the highest percentages of protein, lipids, ash and
crude fiber. Also, QF contained the highest amount of essential amino
acids. From the results, it could be seen that, water absorption and degree
of softening increased by increasing the substitution levels of QF, but
stability, resistance to extensions and energy of dough decreased. addition of QF adversely affected the specific volume of pan bread.
Other data
| Title | UTILIZATION FROM QUINOA SEED AS NONTRADITIONAL SOURCE IN PREPARATION OF SOME BAKERY PRODUCTS | Other Titles | الإستفادة من حبوب الكينوا كمصدر غير تقليدي في إعداد بعض منتجات المخابز | Authors | EMAD MOAWAD MOHAMAD MOAWAD | Issue Date | 2018 |
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