The effect of substitution of water by four levels of crude hot water stevia (CSWE) extract (5%) i.e (25,50,75 and 100%) contained 41.15 , 82.30,123.45 and 164.62 mg stevioside/100 ml) on the rheological and physical properties of wheat dough was studied using farinograph ,extensograph , viscoamylograph and gasograph instruments.,, The results revealed that water absorption and softness decreased, while stability, resistance to extension , extensibility and gas production of dough increased gradually with increasing the substitution level of 5% CSWE to 75% (123.46 mg stevioside).Sensory evaluation of muffins revealed that free and containing 5%CSWE products could be successfully used by replacing 75% of sucrose solution.
Salem, E. (2005). INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS. Journal of Food and Dairy Sciences, 30(2), 977-989. doi: 10.21608/jfds.2005.237193
MLA
Eman M. Salem. "INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS", Journal of Food and Dairy Sciences, 30, 2, 2005, 977-989. doi: 10.21608/jfds.2005.237193
HARVARD
Salem, E. (2005). 'INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS', Journal of Food and Dairy Sciences, 30(2), pp. 977-989. doi: 10.21608/jfds.2005.237193
VANCOUVER
Salem, E. INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS. Journal of Food and Dairy Sciences, 2005; 30(2): 977-989. doi: 10.21608/jfds.2005.237193
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