TRADITIONAL FERMENTED WHEAT: NUTRITIONAL QUALITY AND SENSORY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FERMENTED WHEAT FLOUR

被引：1

作者：

Nabila, Benhamada ^{[1
,2
]}

Tayeb, Idoui ^{[1
,2
]}

机构：

[1] Univ Jijel, Lab Biotechnol Environm & Hlth, Jijel 118000, Algeria

[2] Univ Jijel, Dept Appl Microbiol & Food Sci, Jijel 118000, Algeria

来源：

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2020年 / 12卷 / 02期

关键词：

Fermented wheat; Traditional; Quality; Sensory evaluation; Bread; SOLID-STATE FERMENTATION; ANTIOXIDANT PROPERTIES; CEREALS; IMPROVEMENT; FOODS;

D O I：

10.34302/crpjfst/2020.12.2.4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, nutritional quality of traditional fermented wheat was determined, followed by assessment of organoleptic acceptance of the bread produced from composite traditional fermented wheat flour. The results showed that samples of traditional fermented wheat are more or less rich in proteins (4.59%), crude fibers (1%), fat (11.29%), polyphenols (10.48 mg AGE/g) and flavonoids (7.99 mg QE/g). They also show interesting antioxidant activity. Furthermore, the bread made with a mixture of 10% traditional fermented wheat flour was highly appreciated and had the best sensory qualities.

引用

页码：37 / 46

页数：10

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