COMMON NUTS SUBSTITUE PREPARED OF SOYBEANS : 6-SOY NUT, SOY MILK AND FULL FAT SOY FLOUR IN SOME BAKED PRODUCTS
EL-BAHAY, A., EL- SANAFIRY, N., REFAAT, O. (1994). COMMON NUTS SUBSTITUE PREPARED OF SOYBEANS : 6-SOY NUT, SOY MILK AND FULL FAT SOY FLOUR IN SOME BAKED PRODUCTS. EKB Journal Management System, 72(3), 839-857. doi: 10.21608/ejar.1994.453161
ATIAT M. EL-BAHAY; NABILA Y. EL- SANAFIRY; OMNIA G. REFAAT. "COMMON NUTS SUBSTITUE PREPARED OF SOYBEANS : 6-SOY NUT, SOY MILK AND FULL FAT SOY FLOUR IN SOME BAKED PRODUCTS". EKB Journal Management System, 72, 3, 1994, 839-857. doi: 10.21608/ejar.1994.453161
EL-BAHAY, A., EL- SANAFIRY, N., REFAAT, O. (1994). 'COMMON NUTS SUBSTITUE PREPARED OF SOYBEANS : 6-SOY NUT, SOY MILK AND FULL FAT SOY FLOUR IN SOME BAKED PRODUCTS', EKB Journal Management System, 72(3), pp. 839-857. doi: 10.21608/ejar.1994.453161
EL-BAHAY, A., EL- SANAFIRY, N., REFAAT, O. COMMON NUTS SUBSTITUE PREPARED OF SOYBEANS : 6-SOY NUT, SOY MILK AND FULL FAT SOY FLOUR IN SOME BAKED PRODUCTS. EKB Journal Management System, 1994; 72(3): 839-857. doi: 10.21608/ejar.1994.453161

COMMON NUTS SUBSTITUE PREPARED OF SOYBEANS : 6-SOY NUT, SOY MILK AND FULL FAT SOY FLOUR IN SOME BAKED PRODUCTS

Egyptian Journal of Agricultural Research
Volume 72, Issue 3, September 1994, Pages 839-857    PDF (4.31 M)
Document Type: Original Article
DOI: 10.21608/ejar.1994.453161
Authors
ATIAT M. EL-BAHAY1; NABILA Y. EL- SANAFIRY2; OMNIA G. REFAAT1
1Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt
2Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
Abstract
A number of 5 locally distributed baked products, namely feterah bel-zait (wheat flour-oil pie), Mary biscuits, basboosa, basima and bak­lawa were prepared using soy products (full-fat flour, soy nut and soy milk) to replace partially or totally the wheat flour, common nuts (peanut or hazel nut), or natural buffalo milk. The gross chemical compo­sition, amino acids composition and organoleptic characteristics were evaluated. It was concluded that when selecting the proper formula for using soy products, cheaper baked products with higher nutritional value and good organoleptic properties could be obtained.
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