Home Articles List Article Information
Egyptian Journal of Agricultural Research
Journal Archive
Volume Volume 103 (2025)
Volume Volume 102 (2024)
Volume Volume 101 (2023)
Volume Volume 100 (2022)
Volume Volume 99 (2021)
Volume Volume 98 (2020)
Volume Volume 97 (2019)
Volume Volume 96 (2018)
Volume Volume 95 (2017)
Volume Volume 94 (2016)
Volume Volume 93 (2015)
Volume Volume 92 (2014)
Volume Volume 91 (2013)
Volume Volume 90 (2012)
Volume Volume 89 (2011)
Volume Volume 88 (2010)
Volume Volume 87 (2009)
Volume Volume 86 (2008)
Volume Volume 85 (2007)
Volume Volume 84 (2006)
Volume Volume 83 (2005)
Volume Volume 82 (2004)
Volume Volume 81 (2003)
Volume Volume 80 (2002)
Volume Volume 79 (2001)
Volume Volume 78 (2000)
Volume Volume 77 (1999)
Volume Volume 76 (1998)
Volume Volume 75 (1997)
Volume Volume 74 (1996)
Volume Volume 73 (1995)
Volume Volume 72 (1994)
ABDEL-LATEEF, B., ATTIA, A. (1995). PRODUCTION OF BAKERY PRODUCTS FROM WHOLE WHEAT MEAL. Egyptian Journal of Agricultural Research, 73(4), 1091-1100. doi: 10.21608/ejar.1995.442912
BOTHYNA M. ABDEL-LATEEF; AFAF A. ATTIA. "PRODUCTION OF BAKERY PRODUCTS FROM WHOLE WHEAT MEAL". Egyptian Journal of Agricultural Research, 73, 4, 1995, 1091-1100. doi: 10.21608/ejar.1995.442912
ABDEL-LATEEF, B., ATTIA, A. (1995). 'PRODUCTION OF BAKERY PRODUCTS FROM WHOLE WHEAT MEAL', Egyptian Journal of Agricultural Research, 73(4), pp. 1091-1100. doi: 10.21608/ejar.1995.442912
ABDEL-LATEEF, B., ATTIA, A. PRODUCTION OF BAKERY PRODUCTS FROM WHOLE WHEAT MEAL. Egyptian Journal of Agricultural Research, 1995; 73(4): 1091-1100. doi: 10.21608/ejar.1995.442912

PRODUCTION OF BAKERY PRODUCTS FROM WHOLE WHEAT MEAL

Article 44, Volume 73, Issue 4, December 1995, Page 1091-1100  XML PDF (2.38 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1995.442912
View on SCiNiTO View on SCiNiTO
Authors
BOTHYNA M. ABDEL-LATEEF; AFAF A. ATTIA
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
Abstract
Three kinds of improvers; pectin, GMS and a commercial emulsifi­er Advitacel 1614 were used to evaluate their effect on the rheological properties of pan bread and macaroni products produced from whole wheat. The improvers were used in the ratios 1, 2 and 3% for pectin and Avitacel 1614 and 1, 1.5 and 2 for GMS. Whole wheat pan bread with good freshness, excellent crumb grain and highly acceptability was pro­duced using 2% level of pectin; 1% of GMS and 1% level of advitacel. 1614. Also, a good cooking quality of macroni with excellent appear­ance, texture and general acceptance was produced by using 2% level of pectin. The resuls suggested pectin and emulsifiers can be used as im­provers contributing to optimum functional properties of whole wheat pan bread and macaroni.
Statistics
Article View: 26
PDF Download: 39