A NEW REDUCED CALORIE-PAN BREAD, CAKE, COOKIE AND PASTA PRODUCTS
ATIA, A., ABDEL-LATEEF, B., ABDEL-REHEEM, S. (1995). A NEW REDUCED CALORIE-PAN BREAD, CAKE, COOKIE AND PASTA PRODUCTS. EKB Journal Management System, 73(3), 757-772. doi: 10.21608/ejar.1995.441958
AFAF A. A. ATIA; BOTHYNA M. ABDEL-LATEEF; SAYED K. ABDEL-REHEEM. "A NEW REDUCED CALORIE-PAN BREAD, CAKE, COOKIE AND PASTA PRODUCTS". EKB Journal Management System, 73, 3, 1995, 757-772. doi: 10.21608/ejar.1995.441958
ATIA, A., ABDEL-LATEEF, B., ABDEL-REHEEM, S. (1995). 'A NEW REDUCED CALORIE-PAN BREAD, CAKE, COOKIE AND PASTA PRODUCTS', EKB Journal Management System, 73(3), pp. 757-772. doi: 10.21608/ejar.1995.441958
ATIA, A., ABDEL-LATEEF, B., ABDEL-REHEEM, S. A NEW REDUCED CALORIE-PAN BREAD, CAKE, COOKIE AND PASTA PRODUCTS. EKB Journal Management System, 1995; 73(3): 757-772. doi: 10.21608/ejar.1995.441958

A NEW REDUCED CALORIE-PAN BREAD, CAKE, COOKIE AND PASTA PRODUCTS

Egyptian Journal of Agricultural Research
Article 16, Volume 73, Issue 3, September 1995, Page 757-772  XML PDF (3.1 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1995.441958
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Authors
AFAF A. A. ATIA1; BOTHYNA M. ABDEL-LATEEF2; SAYED K. ABDEL-REHEEM1
1Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
2Central Laboratory for Food and Feed, Agricultural Research Centre, Giza, Egypt
Abstract
Fiber materials were extracted from total commercial sugar cane baggas (SCB). SCB were treated with alkaline hydrogen peroxide (AHP). The SCB - AHP treated fibers were added to wheat flour, 72% ex‌traction at 10, 15 and 20% levels for making pan bread, cake, cookies and pasta products (macaroni). The best treatment for low calorie pan bread was 1 5% level. This treatment decreased lipids by 10.5% and carbohydrates by 23.88%. The calorific value was reduced by 21.80%. This treatment was a suitable mean for retardation of staling of pan bread and a good binding factor in doughs of cake and cokkies prod‌ucts. This binding effect of AHP fibers was found to be ralatively weak in case of pasta products, but it was compensated by developing consid‌erable increase in volume and weight of cooked macaroni (about 25%).
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