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.
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页码：227 / 239
页数：13
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