EFFECT OF ADDING ALEURONE FLOUR AT DIFFERENT LEVELS ON PAN BREAD QUALITY

• 作 者: NefisaHegazy;
• 机 构: National Research Center, E1-Tahrer Street,Dokki,12622,E1 Salvador
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　Aleurone flour (ALF) was prepared and wheat flour (72%) was replaced using ALF at levels of 0,11,22,and 33 % as a rich source of folic acid (618.13μg/100 gm).Wheat flour was used to produce rich folic acid (FA) pan bread.FA was added towheat flour used in pan bread production for the comparison.The bread was prepared by sponge dough method and the FA was dissolved in a portion of the water used.Chemical composition,rheological properties,color attributes,baking test and organoleptic properties were evaluated.