Effect of used barley stripe mosaic hordevirus (bsmv) on quality chractrestics of some bakery products
Abd El-Kader, Manal H.
Effect of used barley stripe mosaic hordevirus (bsmv) on quality chractrestics of some bakery products [electronic resource]. تأثير استخدام شعير مصاب بفيروس التخطيط الموزايكي على خواص الجودة لبعض المخبوزات. - p.169-186
Includes reference.
Replacement barley and Infected flour cultivars at levels of 20, 30, and 40% were used to produce some bakery products (bread, breadsticks and biscuits).The results showed the decrease in physical analysis (grain yield, Spike /length , No. of the grain /spike and spikes/plant) in infected barley grain. Otherwise, the protein, fibers, Ash and fats were higher in the infected (barley grains, flour, and bran). The AWRC values of bread prepared from barley flour were higher than that prepared with infected barley flour at different replacement rates. The organolyptic evaluation of bread showed a decrease in the overall acceptability by increasing the percentage of replacement. Concerning, bread made from infected and healthy barley flour replacement a little difference existed in general appearance and crust color. While the flavors of breadsticks samples increased, while the taste decreased by increasing the replacement of barley flour. The replacement of barley flour with up to 40% resulted in increasing the overall acceptability. Besides, no effect existed on color and texture in biscuits having non significant differences in all samples.
Summary in Arabic.
Barley.
Flour.
Effect of used barley stripe mosaic hordevirus (bsmv) on quality chractrestics of some bakery products [electronic resource]. تأثير استخدام شعير مصاب بفيروس التخطيط الموزايكي على خواص الجودة لبعض المخبوزات. - p.169-186
Includes reference.
Replacement barley and Infected flour cultivars at levels of 20, 30, and 40% were used to produce some bakery products (bread, breadsticks and biscuits).The results showed the decrease in physical analysis (grain yield, Spike /length , No. of the grain /spike and spikes/plant) in infected barley grain. Otherwise, the protein, fibers, Ash and fats were higher in the infected (barley grains, flour, and bran). The AWRC values of bread prepared from barley flour were higher than that prepared with infected barley flour at different replacement rates. The organolyptic evaluation of bread showed a decrease in the overall acceptability by increasing the percentage of replacement. Concerning, bread made from infected and healthy barley flour replacement a little difference existed in general appearance and crust color. While the flavors of breadsticks samples increased, while the taste decreased by increasing the replacement of barley flour. The replacement of barley flour with up to 40% resulted in increasing the overall acceptability. Besides, no effect existed on color and texture in biscuits having non significant differences in all samples.
Summary in Arabic.
Barley.
Flour.