SELECTED NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF PAN AND FLAT BREADS PREPARED FROM COMPOSITE FLOURS CONTAINING FABABEAN

被引：11

作者：

ABDELAAL, ESM

SOSULSKI, FW

YOUSSEF, MM

SHEHATA, AAY

机构：

[1] Department of Food Industries, Faculty of Agriculture, University of Alexandria, Alexandria

[2] Department of Crop Science and Plant Ecology, University of Saskatchewan, Saskatoon

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1993年 / 44卷 / 03期

关键词：

WHEAT; FABABEAN; COTTONSEED; SESAME; COMPOSITE FLOUR; RHEOLOGICAL PROPERTIES; PAN BREAD; FLAT BREAD; PROXIMATE COMPOSITION; AMINO ACID COMPOSITION; AMINO ACID SCORE; PROTEIN DIGESTIBILITY; CALCULATED PROTEIN EFFICIENCY RATIO;

D O I：

10.1007/BF01088317

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Composite flour blends containing wheat (W). fababean (F), cottonseed and sesame flours were formulated to provide the FAO/WHO/UNU protein requirements for the 2-5 year old child, and evaluated in pan and flat bread applications. Water absorption of composite flour doughs was up to 35% greater than the control but gluten strength and slurry viscosities were markedly reduced. Loaf volume and specific volume of pan breads prepared from composite flours were 25-60% less than that of the control bread but flat breads tolerated the protein supplements extremely well. The W/F flat bread, containing 27% of fababean flour. received acceptable taste, texture and colour scores and was only slightly inferior to the control in puffing and layer separation. Additions of cottonseed or sesame flours to the W/F blend failed to improve sensory properties of the flat breads.

引用

页码：227 / 239

页数：13

共 46 条

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