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

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...

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Veröffentlicht in:مجلة جامعة دمشق للعلوم الزراعية 2021, Vol.37 (1), p.217-236
1. Verfasser: رامز محمد
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container_title مجلة جامعة دمشق للعلوم الزراعية
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creator رامز محمد
description 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.
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identifier ISSN: 1999-7310
ispartof مجلة جامعة دمشق للعلوم الزراعية, 2021, Vol.37 (1), p.217-236
issn 1999-7310
2789-7214
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source DOAJ Directory of Open Access Journals
title دراسة تأثير إضافة زيت و مطحون بذور المشمش إلى دقيق القمح في صفات البسكويت الناتج
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