Quality Evaluati
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.
