Quality Evaluation of Bakery Products Supplemented by Broomrape Grasses
1Atef A. Abou-Zaid, 1 Ramadan, M., T. 2 Hegazey, A.I., 1Nadir, AS. and 3Sabah Ateah.
1Food Technology Department, National Research Centre, Cairo, Egypt
2The custodian of the two holy mosques Institute for hajj and Umrah research P.O. Box 6287 Makkah 21955.
3Agriculture Research Center, Agro-crops Institute, Legumes Research Department.
Abstract: Dried broomrape powder (Orobanche crenata) were used as a partial substitute, i.e. 5,10 and 15% wheat flour in Egyptian cake and biscuit production and evaluated. The rheological properties of the resulted flour dough and baking quality properties (physical, chemical, protein content, color and sensory characteristics) of wheat flour, broomrape produced were examined. Water absorption, dough development time (DDT) and dough weakening increased but mixing tolerance index (MTI) and dough stability decreased as broomrape powder (BP) amounts increasing, whereas the greater effects were observed on the mixing tolerance index values (MTI). Resistant to extension was increased in the dough as broomrape powder increased, whereas the extent of decrease was relatively marginal in the case of broomrape with increasing the levels from 5% to15%. Baking properties, color and sensory evaluation tests showed that 10% wheat flour could be replaced with the same amount of broomrape and still providing good quality for cake and biscuits.
[Atef A. Abou-Zaid, Ramadan, M., T. Hegazey, A.I., Nadir, AS. and Sabah Ateah. Quality Evaluation of Bakery Products Supplemented by Broomrape Grasses. Life Sci J 2013;10(1):3370-3378]. (ISSN: 1097-8135).http://www.lifesciencesite.com.
Keywords: biscuit, Orobanche crenata, broomrape, color, pan cake, flours, rheological properties, sensory attributes, wheat.