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)
MOHAMED, E., KASSEM, A., MANSOUR, S. (1995). EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR. Egyptian Journal of Agricultural Research, 73(4), 1101-1108. doi: 10.21608/ejar.1995.442913
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
MOHAMED, E., KASSEM, A., MANSOUR, S. (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
MOHAMED, E., KASSEM, A., MANSOUR, S. EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR. Egyptian Journal of Agricultural Research, 1995; 73(4): 1101-1108. doi: 10.21608/ejar.1995.442913

EVALUATION OF PAN BREAD FORTIFIED WITH PEANUT FLOUR

Article 45, Volume 73, Issue 4, December 1995, Page 1101-1108  XML PDF (2.1 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1995.442913
View on SCiNiTO View on SCiNiTO
Authors
EID A. MOHAMED; AHMED M. KASSEM; SAEED M. MANSOUR
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
Abstract
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.
Statistics
Article View: 26
PDF Download: 37