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CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

The effect of using Oat flour to improve the functional properties of cake and biscuit was explored. Oat flour in the  cake and biscuit formulation was replaced at four levels, 25, 50, 75 and 100% with whole meal wheat flour(wmwf). Biscuit and cake containing only whole meal wheat flour was used as...

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Principais autores: Hoda Zaki, Abd el gawad El shawaf, Atteia El makhzangy, Ahmed Hussien
Format: Artigo
Sprog:Árabe
Udgivet: Zagazig University. Institute of Efficient Productivity 2018-04-01
Serier:Journal of Productivity and Development
Fag:
Oat flour
whole meal wheat flour
Rheological properties
biscuit
cake
Online adgang:https://jpd.journals.ekb.eg/article_42018_5f71eb4f9cdbf3893ddc3587547d3c7e.pdf
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