作者
Shayma Thyab Gddoa Al-Sahlany, Alaa Mohammed Salih Al-musafer
发表日期
2018
期刊
Journal of the Saudi Society of Agricultural Sciences
出版商
SciencenDirect
简介
The wheat flour was substituted by 1%, 5% and 10% of banana peels flour (BPF) and studied the chemical composition, color of flour, rheological characteristics of flour samples and determination of viable cells of yeast through the dough period. The percentage of the protein and gluten was decreased when the substitution percentage of BPF was increased while carbohydrate percentage was increased. Additionally, the color of flour samples was (6.1, 7.0 and 7.5) Kent-Jones for Iraqi wheat flour was substituted by 1%, 5% and 10% of BPF. Most of the rheological characteristics of the flour samples improved after the substitution process, the 10% of substitution percentage was significantly higher (p ≤ 0.05) compared with the other substitution flour samples and the control (normal flour). The viability cells of Saccharomyces cerevisiae were increased after substituted by 1%, 5% and 10% of BPF through dough …
学术搜索中的文章
STG Al-Sahlany, AMS Al-musafer - Journal of the Saudi Society of Agricultural Sciences, 2020