Pan bread was fortified with roasted (Microwave at 5 and 7 minutes or oven at 7 minutes) defatted peanut flour at 5,10, and 15% levels. Gassing power, falling number and dough mixing properties of blends were determined. The organoleptic properties of the produced bread was also evaluated. The results indicated that the addition of defatted peanut flour at 5% (roasted by microwave for 5 minutes), is recommened for rheological and sensory evaluation.
MOHAMED, E. A., KASSEM, A. M., & MANSOUR, S. M. (1995). EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR. Egyptian Journal of Agricultural Research, 73(4), 1101-1108. doi: 10.21608/ejar.1995.442913
MLA
EID A. MOHAMED; AHMED M. KASSEM; SAEED M. MANSOUR. "EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR", Egyptian Journal of Agricultural Research, 73, 4, 1995, 1101-1108. doi: 10.21608/ejar.1995.442913
HARVARD
MOHAMED, E. A., KASSEM, A. M., MANSOUR, S. M. (1995). 'EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR', Egyptian Journal of Agricultural Research, 73(4), pp. 1101-1108. doi: 10.21608/ejar.1995.442913
VANCOUVER
MOHAMED, E. A., KASSEM, A. M., MANSOUR, S. M. EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR. Egyptian Journal of Agricultural Research, 1995; 73(4): 1101-1108. doi: 10.21608/ejar.1995.442913
)
View on SCiNiTO