SOME TECHNOLOGICAL STUDIES ON PRETZEL. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 32, Issue 9, September 2007, Page 7411-7416 PDF (310.04 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.204684 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Wafaa K. Galal; Amal M. A. Abdel-Haleem; Henar A. Seleem | ||||
| Crops Technology Research Dep., Food Technology Research Institute, Giza, Egypt | ||||
| Abstract | ||||
| The effect of using different replacements of corn starch (15, 20, 25 and 30%), spices (salt, chili, ketchup and cumin) and dipping solutions (water, 2% citric acid, 2% sodium hydroxide, 2% sodium carbonate and 2% Egg white) on the quality characteristics during the processing of one of the bakery products named pretzel was studied. Results showed that adding of 75%wheat flour + 25% corn starch in pretzel formula improved sensory characteristics of the produced pretzel where it decreased dough stability and increased dough weakening. Regarding adding of spices to pretzel produced from 75%wheat flour + 25% corn starch, chili gave the highest acceptability. Pretzel made from 75% wheat flour + 25% corn starch dipped in 2% sodium hydroxide solution gave product with superior sensory characteristics as compared with other dipping solutions at the same concentration. | ||||
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