Rizk, I., Yasin, N., El-sheshetawy, H., Gadallah, M., Ezz-El-Arab, H. (2016). Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties. Journal of Food and Dairy Sciences, 7(4), 255-264. doi: 10.21608/jfds.2016.42981
I. R. S. Rizk; Nessrien M. N. Yasin; Hemat E. El-sheshetawy; M. G. E. Gadallah; H. M. M. Ezz-El-Arab. "Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties". Journal of Food and Dairy Sciences, 7, 4, 2016, 255-264. doi: 10.21608/jfds.2016.42981
Rizk, I., Yasin, N., El-sheshetawy, H., Gadallah, M., Ezz-El-Arab, H. (2016). 'Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties', Journal of Food and Dairy Sciences, 7(4), pp. 255-264. doi: 10.21608/jfds.2016.42981
Rizk, I., Yasin, N., El-sheshetawy, H., Gadallah, M., Ezz-El-Arab, H. Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties. Journal of Food and Dairy Sciences, 2016; 7(4): 255-264. doi: 10.21608/jfds.2016.42981
Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties
Food Sci. Dept., Fac. of Agric., Ain Shams University, Cairo, Egypt
Abstract
This study was carried out to investigate the effect of partial supplementation of wheat flour with different ratio of rice bran or tomato seed protein concentrate on quality parameters of pan bread. It was used to supplement wheat flour under levels 5, 10 and 15% for rice bran protein concentrate (RBPC) and 3, 5 and 8% for tomato seed protein concentrate (TSPC) for production of pan bread. The results showed that the significant highest protein content was achieved by TSPC followed by RBPC. Lysine content, as a limited amino acid in wheat flour, increased in all supplemented samples. Samples supplemented with RBPC gained the highest chemical score than those of TSPC supplemented samples. Water absorption of wheat flour and stability of dough increase gradually by increasing of RBPC or TSPC. The addition of TSPC at all tested levels to wheat flour decreased the C3 values (pasting ability). All tested samples showed lower values of (C4, C3 –C4, and γ) compared to the control sample (increasing the activity of amylase), also, retrogradition ability decreased (C5 and C5 – C4). Extensibility of wheat flour dough was decreased as a result to adding RBPC, but it increases by adding TSPC. Energy of the dough was decreased gradually by increasing of RBPC. Moisture, crude protein, ash and crude fiber contents of pan bread had gradually increased with increasing the supplementation levels of PBPC or TSPC. As the supplementation ratio of either RBPC or TSPC increased, volume and specific volume of bread decreased. Pan bread produced by supplementation with 5%RBPC or 3%TSPC had more sensory acceptable rather the control bread. On the other hand, pan bread prepared by added 10% RBPC or 5% TSPC had the best freshness percentages during storage.
View on SCiNiTO
Top