Some characteristics of Egyptian balady bread as affected by partial substitution of maize flour

✍ Scribed by Ramadan, A. A. S.

• Book ID: 102211261
• Publisher: John Wiley and Sons
• Year: 1986
• Tongue: English
• Weight: 204 KB
• Volume: 30
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19860300703

✦ Synopsis

Corn flour prepared by stone milling was used as a partial substitute for wheat flour 82:; extraction in traditional balady bread at 5 different levels, namely 2.3, 5 , 7 and 10%. Substitution of corn flour for wheat flour led to an increase in ash and fat contents while there was no significant change in protein content. A panel test was used to select the acceptable level of substitution. All the tested levels gave accepted bread.