Enrichment of Egyptian ‘Balady’ bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.)

Enrichment of Egyptian ‘Balady’ bread. P

Enrichment of Egyptian ‘Balady’ bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.)1

✍ Abdel-Kader, Z. M. 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 66 KB 👁 1 views

Decorticated cracked broadbeans flour (DCBF) was used to replace 5%, 10%, 15% and 20% of the wheat flour (WF) in the Egyptian 'Balady' bread. The nutrient composition of DCBF, WF, wheat bread, and DCBF-fortified bread was studied. When DCBF fortification was increased from 0 to 20%, there was an inc