1
Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt
2
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
10.21608/ejar.1994.453161
Abstract
A number of 5 locally distributed baked products, namely feterah bel-zait (wheat flour-oil pie), Mary biscuits, basboosa, basima and baklawa were prepared using soy products (full-fat flour, soy nut and soy milk) to replace partially or totally the wheat flour, common nuts (peanut or hazel nut), or natural buffalo milk. The gross chemical composition, amino acids composition and organoleptic characteristics were evaluated. It was concluded that when selecting the proper formula for using soy products, cheaper baked products with higher nutritional value and good organoleptic properties could be obtained.
EL-BAHAY, A. M., EL- SANAFIRY, N. Y., & REFAAT, O. G. (1994). COMMON NUTS SUBSTITUE PREPARED OF SOYBEANS : 6-SOY NUT, SOY MILK AND FULL FAT SOY FLOUR IN SOME BAKED PRODUCTS. Egyptian Journal of Agricultural Research, 72(3), 839-857. doi: 10.21608/ejar.1994.453161
MLA
ATIAT M. EL-BAHAY; NABILA Y. EL- SANAFIRY; OMNIA G. REFAAT. "COMMON NUTS SUBSTITUE PREPARED OF SOYBEANS : 6-SOY NUT, SOY MILK AND FULL FAT SOY FLOUR IN SOME BAKED PRODUCTS", Egyptian Journal of Agricultural Research, 72, 3, 1994, 839-857. doi: 10.21608/ejar.1994.453161
HARVARD
EL-BAHAY, A. M., EL- SANAFIRY, N. Y., REFAAT, O. G. (1994). 'COMMON NUTS SUBSTITUE PREPARED OF SOYBEANS : 6-SOY NUT, SOY MILK AND FULL FAT SOY FLOUR IN SOME BAKED PRODUCTS', Egyptian Journal of Agricultural Research, 72(3), pp. 839-857. doi: 10.21608/ejar.1994.453161
VANCOUVER
EL-BAHAY, A. M., EL- SANAFIRY, N. Y., REFAAT, O. G. COMMON NUTS SUBSTITUE PREPARED OF SOYBEANS : 6-SOY NUT, SOY MILK AND FULL FAT SOY FLOUR IN SOME BAKED PRODUCTS. Egyptian Journal of Agricultural Research, 1994; 72(3): 839-857. doi: 10.21608/ejar.1994.453161
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