EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR
MOHAMED, E., KASSEM, A., MANSOUR, S. (1995). EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR. EKB Journal Management System, 73(4), 1101-1108. doi: 10.21608/ejar.1995.442913
EID A. MOHAMED; AHMED M. KASSEM; SAEED M. MANSOUR. "EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR". EKB Journal Management System, 73, 4, 1995, 1101-1108. doi: 10.21608/ejar.1995.442913
MOHAMED, E., KASSEM, A., MANSOUR, S. (1995). 'EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR', EKB Journal Management System, 73(4), pp. 1101-1108. doi: 10.21608/ejar.1995.442913
MOHAMED, E., KASSEM, A., MANSOUR, S. EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR. EKB Journal Management System, 1995; 73(4): 1101-1108. doi: 10.21608/ejar.1995.442913

EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR

Egyptian Journal of Agricultural Research
Article 45, Volume 73, Issue 4, December 1995, Page 1101-1108  XML PDF (2.1 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1995.442913
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Authors
EID A. MOHAMED; AHMED M. KASSEM; SAEED M. MANSOUR
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
Abstract
Pan bread was fortified with roasted (Microwave at 5 and 7 min­utes or oven at 7 minutes) defatted peanut flour at 5,10, and 15% lev­els. Gassing power, falling number and dough mixing properties of blends were determined. The organoleptic properties of the produced bread was also evaluated. The results indicated that the addition of defatted peanut flour at 5% (roasted by microwave for 5 minutes), is recommened for rheologi­cal and sensory evaluation.
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