Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
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
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
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
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

SOME TECHNOLOGICAL STUDIES ON PRETZEL.

Article 3, Volume 32, Issue 9, September 2007, Page 7411-7416  XML PDF (310.04 K)
Document Type: Original Article
DOI: 10.21608/jfds.2007.204684
View on SCiNiTO View on SCiNiTO
Authors
Wafaa K. Galal; Amal M. A. Abdel-Haleem; Henar A. Seleem
Crops Technology Research Dep., Food Technology Research Institute, Giza, Egypt
Abstract
          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.
Statistics
Article View: 167
PDF Download: 456