دراسة تأثير إضافة زيت و مطحون بذور المشمش إلى دقيق القمح في صفات البسكويت الناتج

Adding the sifting meals of the apricot seed to wheat flour mixtures caused increasing in folowing percentages of components: (moisture , fibers , ash , starch and total soluble sugars ) Also the (5,10%) caused a slight reducing in gluten quality , when adding a reducing in gluten quality was at (15 , 20 , 25%) percentages. Also the adding apricot seed oil and its meal caused reducing the sensory properties of produced biscuits , except the sensory properties of (5 ,10%), which improved significantly , comparing with control sample.