THE OPTIMUM USE OF DIFFERENT MILLING PRODUCTS OF DURUM WHEAT IN PRODUCING SOME BAKERY PRODUCTS | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 21, Volume 89, Issue 1, March 2011, Page 265-272 PDF (239.55 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2011.174015 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| AHMED M. KHORSHID; NADIA H.A. ASSEM; NADIA M. ABD-EL-MOTALEB; JERMINE S. FAHIM | ||||
| Bread and Pastry Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| Abstract | ||||
| Five fractions from milled durum wheat were obtained [two types of semolina (S1 and S2), two types of flour (F1 and F2) and fine bran] in order to find a new use for these fractions to produce some bakery products such as pan and balady bread, biscuits and noodles. From obtained data it could be noticed that all products had good acceptability for all parameters when compared with control sample. Also, chemical composition and cooking quality properties of noodles were evaluated. | ||||
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