摘要:

AbstractEgyptian bread made with broad bean flour, lentil flour, and wheat flour was scored for aroma, crust colour, crumb colour, texture, flavour and over‐all acceptability by Egyptian judges. Protein quality of the bread was measured by a rat growth study. Analysis of variance for the data from the organoleptic evaluation was insignificant. The results indicate that broad bean flour could be added to wheat flour in making Egyptian Ballady bread up to 20% without affecting any of the tested characteristics. However, supplementation of wheat flour with more than 15% lentil flour might have some effect on flavour and hence on overall acceptability. The addition of 5, 10, 15 and 20% broad bean flour and lentil flour was accompained by an increase in the PER. It was clear that wheat flour supplemented with broad bean flour had a more pronounced effect on the PER at a 5 and 10% level of supplementation than that supplemented with lentil. The PER data were subjected to analysis of variance. At 1% level of significance the increase in PER for the 10, 15 and 20% broad bean breads was significant. Also the differences in the PERs between 5, 10 and 15% broad bean flour was significant. At 1% level of significance there was a significant difference in the PER values of bread made with 15 and 20% lentil flour. Incorporating broad bean flour into bread at a 20% level had a significant effect on the NPR at 1% and 5% level of significance. At 1% level of significance the only significant increase in NPR was noticed using the 20% level of lentil flou

ISSN:0027-769X    

DOI:10.1002/food.19880320102

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractA survey on the chemical constituents (protein, fat, carbohydrates, ash, fibre, calcium, phosphorus, iron) of 4 seeds and their cakes was done. These seeds are safflower seed (Carthamus tinctorius variety Giza 1), sunflower seeds (Helianthus annuus variety Giza 1), linseeds (Linum usitatissimum variety Giza 4) and imported rape seeds (Brassica napus Erglue). Caloric value of these seeds and seed cakes was calculated, PER, NPR and NPU were determined. No great variation was found with respect to the moisture content. The 4 seeds are rich in protein and fat. The ash content varies from (5.11 ± 0.26)% to (3.17 ± 0.13)%. The fiber content was low in both safflower and sunflower seeds and higher in both linseeds and rape seeds. The caloric values of the different seeds were very close. The seeds were found to be rich in phosphorus and low in calcium and contain considerable amounts of iron. The average PER values were 1.51, 1.61, 1.59, 1.84 and 2.50 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein diet respectively. The average NPR was 3.11, 2.84, 2.84, 3.05 and 3.53 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein respectively. The NPU values of the seed meals were 48.5, 49.3, 47.4 and 93.6 compared with 67.8 for casein. Using the different criteria (PER, NPR and NPU), it was clear that the protein quality of sunflower seed is very close to that of the linseed. Comparing the protein quality of safflower seed with those of both sunflower and linseed, NPU was in the same range, while PER was somewhat lower and NPR was higher than those of safflower and sunflower see

ISSN:0027-769X    

DOI:10.1002/food.19880320103

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractThe effect of malt addition and yeast concentration on the hydrolysis of phytic acid during different stages of bread making has been reported. There was a considerable hydrolysis of phytic acid with the addition of yeast and malt. In the breads of S‐308 and WL‐711 wheat varieties, the loss of phytic phosphorus was 6.6. 8,1; 24.6, 23.0 and 26.6, 27.7% in case of nonyeasted, 1.5% and 3% yeasted dough of whole wheat flour (Atta) respectively. However in white bread, the loss of phytic phosphorus was 14.0 and 18.4; 46.2 and 41.5; 51.7 and 49.4%, in non‐yeasted, 1.5% and 3% yeasted doughs of S‐308 and WL‐711 wheat varieties respectively. A significant loss of phytic acid was observed at a yeast level of 1.5 and 3% and with 0.4% malt addition as compared with the control. Most of the phytic acid was hydrolysed during the fermentation and proofing stages in both types of brea

ISSN:0027-769X    

DOI:10.1002/food.19880320104

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320107

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractKopfsalat zeigte in mehrjährigen Versuchen bei Lagerbedingungen von +0,3 und 4 °C einen linearen Anstieg der Frischmasseverluste, bei außenluftgekühlten Bedingungen dagegen einen degressiv ansteigenden Verlauf derselben in Abhängigkeit von der Lagerzeit (xin Tagen) (y= β1x‐ β11x2). Die äußere Qualität nahm auf Grund von Welke‐ und Fäuleerscheinungen linear ab. Der Temperatureinfluß ist zwischen den untersuchten Lagertemperaturen bei allen Merkmalen signifikant. Die Lagerfähigkeit wird ausschließlich durch die äußere Qualität bestimmt und zeigt einen exponentiellen Verlauf in Abhängigkeit von der Lager‐temperatur

ISSN:0027-769X    

DOI:10.1002/food.19880320108

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320110

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractDas Aufbewahren bei Lagertemperaturen zwischen +0,3 und 16 °C führt in Abhängigkeit von der Lagerdauer (xin Tagen) zu einer linearen Abnahme der Trockenmasse im Produkt und zu einem degressiven Ansteigen des Trockenmasseverlustes (y= β1x‐ β11x2) im Mittel von 4 Versuchsserien. Der Gehalt an Gesamt‐Vitamin C kann degressiv bis zu 75% abfallen; der berechnete Verlust läßt sich durch die Regressions‐funktiony= β1(1 − ecθx) wiedergeben und ist signifikant abgestuft. Die Abnahme an Gesamt‐Caroten vergrößert sich im Verlauf der Lagerung zunehmend bis zu maximal 29% (bei +0,3 °C), der Verlust an Gesamt‐Caroten steigt dagegen linear an. Die titrierbare Gesamtsäure läßt einen zweigipfeligen Verlauf mit zwischenzeitlichem Ansteigen (bis zu 17%) und Abfallen erkennen, der vermutlich seneszenzbedingt ist. Die gewählte Lagertemperatur übt auf die Veränderungen der untersuchten Inhaltsstoffe einen wesentlich größeren Einfluß als die jährlichen Anbaubedin

ISSN:0027-769X    

DOI:10.1002/food.19880320111

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractThe quantitative changes of phytates taking place during preparation of some sorts of Polish bread were investigated. Sorts of bread chosen for investigation were produced from raw materials with a high phytate content: flour of high extraction, soy bean flour, bran and wheat germ. The content of phytic phosphorus was determined in all components (raw materials), intermediate products and bread. The degree of phytate hydrolysis during preparation of different sorts of bread varied and depended both on the initial amount of these compounds in raw materials used and on the technological process adopted. The most intensive hydrolysis of phytate took place during preparation of rye breads: about 80% of the initial value were hydrolyzed. Almost in all sorts of wheat bread the degree of hydrolysis of phytate was much less: only about 25–60% of these compounds were decomposed. In case of “mixed” bread (wheat and rye one) undecomposed phytate varied from 6% to 49% of the initial

ISSN:0027-769X    

DOI:10.1002/food.19880320112

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractThe effect of extrusion processing using Wenger X‐5 extruder on the quality of products of rice‐legume (75:25) blends was investigated. The products were palatable and had a good textur. The nutritional quality of protein in the extrudates was significantly improved. The protein efficiency ratio values of rice‐soybean, rice‐bengal gram and rice‐black gram products were: 2.25, 2.30 and 2.28 as compared to 2.10, 1.89 and 1.98 for the respective raw blends. Extrusion processing reduced the phytates in the products to the extent of 20.3

ISSN:0027-769X    

DOI:10.1002/food.19880320113

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320115

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY