KHORSHID, A., ASSEM, N., ABD-EL-MOTALEB, N., FAHIM, J. (2011). UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY. test, 89(1), 241-250. doi: 10.21608/ejar.2011.174006
AHMED M. KHORSHID; NADIA H. ASSEM; NADIA M. ABD-EL-MOTALEB; JERMINE S. FAHIM. "UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY". test, 89, 1, 2011, 241-250. doi: 10.21608/ejar.2011.174006
KHORSHID, A., ASSEM, N., ABD-EL-MOTALEB, N., FAHIM, J. (2011). 'UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY', test, 89(1), pp. 241-250. doi: 10.21608/ejar.2011.174006
KHORSHID, A., ASSEM, N., ABD-EL-MOTALEB, N., FAHIM, J. UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY. test, 2011; 89(1): 241-250. doi: 10.21608/ejar.2011.174006

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

Egyptian Journal of Agricultural Research
Article 19, Volume 89, Issue 1, March 2011, Pages 241-250    PDF (213.14 K)
Document Type: Original Article
DOI: 10.21608/ejar.2011.174006
Authors
AHMED M. KHORSHID; NADIA H. ASSEM; NADIA M. ABD-EL-MOTALEB; JERMINE S. FAHIM
Bread and Pastry Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Abstract
Three levels of whole flaxseed (5, 10 and 15%) were used to substitute wheat flour (72% and 82%) in order to produce pan and balady bread. The obtained results showed that as the level of substitution increased, all compounds increased except total carbohydrate. The nutritive value of the produced bread enhanced due to the content of unsaturated fatty acids in the whole flaxseed. Sensory evaluation of the produced pan and balady bread, and the freshness values after 12, 24 and 48 hs were evaluated.
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