| publication name | EFFECT OF ADDITION ASCORBIC ACID, EGG YOLK AND WHEY POWDER ON PAN BREAD CHARACTERISTICS |
|---|---|
| Authors | Mohamed, M.H.*; Soliman, S.A.*; Abd El-Latif, B.M.** |
| year | 2002 |
| keywords | |
| journal | |
| volume | Not Available |
| issue | Not Available |
| pages | Not Available |
| publisher | Not Available |
| Local/International | Local |
| Paper Link | Not Available |
| Full paper | download |
| Supplementary materials | Not Available |
Abstract
Pan bread supplemented with fortification materials (ascorbic acid, egg yolk and whey powder). Chemical composition of raw materials and the bread was determined. Rheological properties of dough and the stability of vitamin C during different period or phase were evaluated for dough and pan bread. Physical and sensory characteristics of fortified pan bread were studied. The results indicated that the addition of a combination of 3 g dried egg yolk, 3 g dried whey and 18 mg ascorbic acid/100 g flour is the best ratio which improved the rehological properties, physical sensory characteristics and. chemical composition for dough and pan bread.