Technological, rheologica l and economical evaluation of flat bread prepared from per-gelatinized con flour and wheat flour
Abstract: The effect of per-gelatinization methods of corn flour blended with different levels of wheat flour on flat bread quality were studied. Results indicated that the 8 per-gelatinization had significant effect on dough water absorption compared with wheat flour dough. The per-gelatinization methods ( traditional and as extruder method ) of corn flour had the same trend of dough mixing and stability times. The ratio between weight of upper layer to down layer gradually increases with increasing of replacement levels. The organoleptic evaluation of the flat bread prepared from per-gelatinization corn flour replacement with 40 and 50% wheat flour was acceptance. The per-gelatinization method of corn flour had no significant effect on bread stalling. The cost of the produced bread was significantly decrease compared with flat bread mad from 100% wheat flour ( extraction 72% ).
Publication year 2009
Availability location معهد بحوث تكنولوجيا الأغذية
Availability number
Organization Name
serial title Egyptian J. of Nutrition
Author(s) from ARC
Agris Categories Physiology of human nutrition
AGROVOC
TERMS		 Bread. Corn flour. Soft wheat. Wheat flour.
Publication Type Journal
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