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Hussein, M., Yonis, A., Abd El - Mageed, H. (2013). EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD. Journal of Food and Dairy Sciences, 4(6), 281-289. doi: 10.21608/jfds.2013.71856
M. A. Hussein; A. A. M. Yonis; H. A. Abd El - Mageed. "EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD". Journal of Food and Dairy Sciences, 4, 6, 2013, 281-289. doi: 10.21608/jfds.2013.71856
Hussein, M., Yonis, A., Abd El - Mageed, H. (2013). 'EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD', Journal of Food and Dairy Sciences, 4(6), pp. 281-289. doi: 10.21608/jfds.2013.71856
Hussein, M., Yonis, A., Abd El - Mageed, H. EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD. Journal of Food and Dairy Sciences, 2013; 4(6): 281-289. doi: 10.21608/jfds.2013.71856

EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD

Article 3, Volume 4, Issue 6, June 2013, Page 281-289  XML PDF (597.51 K)
Document Type: Original Article
DOI: 10.21608/jfds.2013.71856
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Authors
M. A. Hussein1; A. A. M. Yonis2; H. A. Abd El - Mageed2
1Food indust., Dept., Fac. of Agric., Mansoura Univ. Egypt
2Home Economics Dept.,Fac., of Specific Education Mansoura Univ. Egypt
Abstract
            The objective of this study was to determine chemical composition and hydration properties of dietary fiber rich carrot powder (CP). The impact supplementation of CP at different levels (replacing of fine wheat flour with 2, 4, 6 and 8% of CP) on rheological properties of wheat dough and qualitative and sensory characteristics of pan bread were also evaluated. CP was found as good source of total dietary fiber and showed high values of hydration properties. Incorporation CP to wheat dough influences   farinographic characteristics (increasing of water absorption, dough development time and dough stability, decreasing of mixing tolerance index) of dough and qualitative parameters of final products from the sensory evaluation resulted that loaves incorporated with CP up to 4% were the most acceptable for assessors.
Keywords
Carrot powder; Dough; Rheological properties; Pan bread
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