PRODUCTION OF BAKERY PRODUCTS FROM WHOLE WHEAT MEAL | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 44, Volume 73, Issue 4, December 1995, Page 1091-1100 PDF (2.38 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1995.442912 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| BOTHYNA M. ABDEL-LATEEF; AFAF A. ATTIA | ||||
| Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt. | ||||
| Abstract | ||||
| Three kinds of improvers; pectin, GMS and a commercial emulsifier Advitacel 1614 were used to evaluate their effect on the rheological properties of pan bread and macaroni products produced from whole wheat. The improvers were used in the ratios 1, 2 and 3% for pectin and Avitacel 1614 and 1, 1.5 and 2 for GMS. Whole wheat pan bread with good freshness, excellent crumb grain and highly acceptability was produced using 2% level of pectin; 1% of GMS and 1% level of advitacel. 1614. Also, a good cooking quality of macroni with excellent appearance, texture and general acceptance was produced by using 2% level of pectin. The resuls suggested pectin and emulsifiers can be used as improvers contributing to optimum functional properties of whole wheat pan bread and macaroni. | ||||
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