KHORSHID, A., ASSEM, N., ABD-EL-MOTALEB, N., FAHIM, J. (2011). THE OPTIMUM USE OF DIFFERENT MILLING PRODUCTS OF DURUM WHEAT IN PRODUCING SOME BAKERY PRODUCTS. Egyptian Journal of Agricultural Research, 89(1), 265-272. doi: 10.21608/ejar.2011.174015
AHMED M. KHORSHID; NADIA H.A. ASSEM; NADIA M. ABD-EL-MOTALEB; JERMINE S. FAHIM. "THE OPTIMUM USE OF DIFFERENT MILLING PRODUCTS OF DURUM WHEAT IN PRODUCING SOME BAKERY PRODUCTS". Egyptian Journal of Agricultural Research, 89, 1, 2011, 265-272. doi: 10.21608/ejar.2011.174015
KHORSHID, A., ASSEM, N., ABD-EL-MOTALEB, N., FAHIM, J. (2011). 'THE OPTIMUM USE OF DIFFERENT MILLING PRODUCTS OF DURUM WHEAT IN PRODUCING SOME BAKERY PRODUCTS', Egyptian Journal of Agricultural Research, 89(1), pp. 265-272. doi: 10.21608/ejar.2011.174015
KHORSHID, A., ASSEM, N., ABD-EL-MOTALEB, N., FAHIM, J. THE OPTIMUM USE OF DIFFERENT MILLING PRODUCTS OF DURUM WHEAT IN PRODUCING SOME BAKERY PRODUCTS. Egyptian Journal of Agricultural Research, 2011; 89(1): 265-272. doi: 10.21608/ejar.2011.174015
THE OPTIMUM USE OF DIFFERENT MILLING PRODUCTS OF DURUM WHEAT IN PRODUCING SOME BAKERY PRODUCTS
Bread and Pastry Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Abstract
Five fractions from milled durum wheat were obtained [two types of semolina (S1 and S2), two types of flour (F1 and F2) and fine bran] in order to find a new use for these fractions to produce some bakery products such as pan and balady bread, biscuits and noodles. From obtained data it could be noticed that all products had good acceptability for all parameters when compared with control sample. Also, chemical composition and cooking quality properties of noodles were evaluated.
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