Staff Members - Benha University
EFFECT OF ADDITION ASCORBIC ACID, EGG YOLK AND WHEY POWDER ON PAN BREAD CHARACTERISTICS
• 2002
Publication Information
Authors
Mohamed, M.H.*; Soliman, S.A.*; Abd El-Latif, B.M.**
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publication.type
Local
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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.
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.