The effect of using different replacements of corn starch (15, 20, 25 and 30%), spices (salt, chili, ketchup and cumin) and dipping solutions (water, 2% citric acid, 2% sodium hydroxide, 2% sodium carbonate and 2% Egg white) on the quality characteristics during the processing of one of the bakery products named pretzel was studied. Results showed that adding of 75%wheat flour + 25% corn starch in pretzel formula improved sensory characteristics of the produced pretzel where it decreased dough stability and increased dough weakening. Regarding adding of spices to pretzel produced from 75%wheat flour + 25% corn starch, chili gave the highest acceptability. Pretzel made from 75% wheat flour + 25% corn starch dipped in 2% sodium hydroxide solution gave product with superior sensory characteristics as compared with other dipping solutions at the same concentration.
Galal, W., Abdel-Haleem, A., & Seleem, H. (2007). SOME TECHNOLOGICAL STUDIES ON PRETZEL.. Journal of Food and Dairy Sciences, 32(9), 7411-7416. doi: 10.21608/jfds.2007.204684
MLA
Wafaa K. Galal; Amal M. A. Abdel-Haleem; Henar A. Seleem. "SOME TECHNOLOGICAL STUDIES ON PRETZEL.", Journal of Food and Dairy Sciences, 32, 9, 2007, 7411-7416. doi: 10.21608/jfds.2007.204684
HARVARD
Galal, W., Abdel-Haleem, A., Seleem, H. (2007). 'SOME TECHNOLOGICAL STUDIES ON PRETZEL.', Journal of Food and Dairy Sciences, 32(9), pp. 7411-7416. doi: 10.21608/jfds.2007.204684
VANCOUVER
Galal, W., Abdel-Haleem, A., Seleem, H. SOME TECHNOLOGICAL STUDIES ON PRETZEL.. Journal of Food and Dairy Sciences, 2007; 32(9): 7411-7416. doi: 10.21608/jfds.2007.204684
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