Evaluation of Wheat Flour Bread Fortified With Dried Mushroom | ||||
| Alexandria Science Exchange Journal | ||||
| Article 17, Volume 33, October-December - Serial Number 4, October 2012, Page 291-301 PDF (2.17 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2012.159376 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Bothyna Mohammad Abd –EL Lateef; Mohamed Nabil Basma; Teaghreed Mohammad Abed Yousef | ||||
| Abstract | ||||
| This study aimed to evaluate the fortified dried mushroom bread produced in Saudi Arabia so as to improve the nutritional value. Bread dough was prepared using 75% extractions of wheat flour and whole grain wheat flour and these two types were partially substituted with dried mushroom flour by 3, 5, and 7%. Consumers' opinion as to the quality of fortified dried mushrooms was surveyed. The chemical composition of the mushroom was estimated, and the digestive value of protein was also estimated. The results showed that there were about 92.7%, 77% of consumers accepted the bread product of wheat flour (75% extraction), and the flat bread made from whole grain wheat flour with fortified 3% grinded mushrooms. Also the ratio of 97.7%, 85% of consumers accepted the toast bread made from wheat flour (75% extraction) and toast bread made from whole grain wheat flour with fortified 3% grinded mushrooms. The studies concluded that the incorporation of dried mushroom in breads improved the nutritional value of bread and provide the body with beneficial nutrients for human health. | ||||
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