文章基本信息

标题：Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat
本地全文：下载
作者：R.F. Abdelghafor ; A.I. Mustafa ; A.M.H. Ibrahim 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2011
卷号：3
期号：1
页码：9-15
出版社：MAXWELL Science Publication
摘要：This study was carried out to investigate the baking properties of whole, decorticated sorghum- ( Sorghum bicolor ) - wheat ( Triticum aestivum Desf.) composite flours as well as to determine the physical characteristics and organoleptic quality of pan and balady breads made from those flours. Whole and decorticated sorghum flours were used to replace 0, 5, 10, 15, and 20% by weight of bread wheat flour. Sensory evaluation results showed that up to 20% wheat replacement with whole or decorticated sorghum flour produced acceptable pan and balady breads. Decreases, however, were noted in all sensory properties except odor.
关键词：Bread ; flour mix ; sorghum (Sorghum bicolor) ; white wheat (Triticum aestivum Desf.) ; ;