000			02672cab a2200313Ia 45 0
001			u194431
003			SIRSI
008			110807s2010 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART AJFST V7 No2 2
100	1		_aElsheshetawy, Hemat E.
240	1	0	_aAlexandria journal of food science and technology, 2010 v.7 (2) _h[electronic resource].
245	1	0	_aImprovement of pan bread and croissant quality by using barley tarhana dough _h[electronic resource].
246	1	5	_aتحسين جودة الخبز الإفرنجي والكرواسون باستخدام عجينة التارهانا المدعمة بالشعير.
300			_ap.13-23.
504			_aIncludes references.
520			_aTarhana is a traditional Turkish fermented food made from cereal, yoghurt, various vegetables and spices with using yoghurt bacteria and baker's yeast as starter culture. Wheat flour in tarhana dough was replaced by barley whole meal at a ratio of I: I (w/w) and it was used in the preparation of pan bread and filling of croissant. Pan bread samples were prepared with replacement of wheat t10ur by barley tarhana dough at 0, 5, 10, 15 and 20%, whilst it was used in fill¬ing croissant at 5, 10, and 15 g /60g ( croissant piece). Moisture content, softness index, loaf volume, weight and specific volume, crust and crumb colour and sensory characteristics were determined for pan bread. The moisture content was found to increase with elevating the replacement level of barley tarhana dough from 0 to 20 %. Also, addition of barley tarhana dough improved the freshness, specific volume and sensory acceptability of pan bread samples. The shelf life of tarhana pan bread was 5 days at room temperature (25±2°C) as compared to 3 days for control sample. In croissant, the remained log numbers of lactic acid bacteria were 8.4, 9.5 and 10.9 at 5, 10, and 15 g filling barley tarhana dough, respectively. Tarhana croissant had significantly higher scores in most sensory characteristics than the control sample. The present research suggested that barley tarhana dough can be used as wheat flour replacer at 20% in pan bread mak¬ing and in filling croissant as a source of probiotic lactic acid bacteria especially at 109 /60g (croissant piece).
546			_aSummary in Arabic.
650		0	_aBread _xQuality.
650		0	_aCroissants
650		0	_aBarley.
653			_apan bread
653			_a Tarhana
700	1		_aAbdel-Razik, M. M.
773	0		_tAlexandria Journal of Food Science and technology. _g2010.v.7(2) _x1687-3920
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2010/AJFST/710/2/13.pdf _zFull Text Article
596			_a1
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