EL-NAHAL, D. (2005). PREGELATINIZED CORN STARCH AS A SOURCE OF LOW CALORIC INGREDIENT IN WHITE PAN BREAD. Egyptian Journal of Agricultural Research, 83(2), 779-788. doi: 10.21608/ejar.2005.245562
DALIA M. M. EL-NAHAL. "PREGELATINIZED CORN STARCH AS A SOURCE OF LOW CALORIC INGREDIENT IN WHITE PAN BREAD". Egyptian Journal of Agricultural Research, 83, 2, 2005, 779-788. doi: 10.21608/ejar.2005.245562
EL-NAHAL, D. (2005). 'PREGELATINIZED CORN STARCH AS A SOURCE OF LOW CALORIC INGREDIENT IN WHITE PAN BREAD', Egyptian Journal of Agricultural Research, 83(2), pp. 779-788. doi: 10.21608/ejar.2005.245562
EL-NAHAL, D. PREGELATINIZED CORN STARCH AS A SOURCE OF LOW CALORIC INGREDIENT IN WHITE PAN BREAD. Egyptian Journal of Agricultural Research, 2005; 83(2): 779-788. doi: 10.21608/ejar.2005.245562
PREGELATINIZED CORN STARCH AS A SOURCE OF LOW CALORIC INGREDIENT IN WHITE PAN BREAD
Special Food Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Obesity is considered one of the most important malnutrition disorders. To avoid the adverse effects of the high calorie diets, blood biglyceride and high cholesterol level on human health, the wheat flour was replaced by 5, 10, 15, 20 and 25 % pregelatinized corn starch (modified starch) for production of a low caloric pan bread. The effect of this replacement on the gross chemical composition, staling rate, carbohydrate digestibility and organolyptic properties of produced pan bread was studied. Crude protein and fiber contents of pan bread were less than the control pan bread. Total carbohydrate was increased with the replacement pregelatinized corn starch increases. Staling rate of the produced bread after 72 hrs noted an increase in freshness of the replaced pan bread formulated samples. The carbohydrate digestibility was proportional decreased with the percentage of replacement increase.
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