تم تحضير تفل التفاح المجفف وفق هذه الدراسة لاستخدامه كمصدر للألياف الغذائية في
صناعة الخبز العربي، حيث تم تحديد محتوى الألياف الغذائية الكلية و الذوابة و غير الذوابة في
التفل المدروس، بهدف استخدامه بعد ذلك في إنتاج الخبز العربي. استبدل دقيق القمح ذو
نسبة الاستخراج 72 % بتفل التفاح المجفف بالنسب التالية ( 6،4،2 )%، و ذلك لرفع محتوى
الخبز من الألياف بالاستفادة من مخلفات صناعة عصير التفاح، لما لها من تأثير فيزيولوجي
جيد على صحة الإنسان و خفض لسعرات الحرارية. تم دراسة تأثير نسب الاستبدال السابقة
على الخواص الريولوجية للعجين بالإضافة للخصائص الحسية للخبز الناتج.
In this study, dried apple pomace was prepared to use as a source of
dietary fibers in Arabic bread making. The total, soluble and insoluble
dietary fibers have been specified in the studied pomace, and then it used
in producing the Arabic bread. The wheat flour of extraction ratio (72%) was
exchanged with dried apple pomace at (2,4,6)% levels. The aim of that was
to increase the fiber content of bread by the addition of the wastes of apple
juice processing, because it have good physiological effect on human health
and decrease calories.
References used
AACC,2003 – Approved Methods of the American Association of Cereal Chemists. 10th ed.,the Association, St.Paul,U.S.A
AJILA C.,LEELAVATHI K.,PRASADRAO U.,2007- Improvement of Dietary Fiber content and antioxidant properties in soft dough biscuits with incorporation of mango peel powder. J Cereal Sci, vol.48, pp.260 – 319
AOAC, 1995 – Official Methods Of the Association Of Official Analytical Chemists,15th ed., Association Of Official Analical Chemists, Arlington Virginia, U.S.A
Humans started to produce the bread for Thousands years ago; they used to prepare the dough by using fermented dough which left for many days before used, so that this fermented dough has been prepared from dough fermented by aerobic microorganisms w
This study was carried out in Hama Scientific Research Center from
04/22/2010 until 01/08/2010. Twenty eight Awassi aged 160-180 daysold,
and weighed 30 kg in average were assigned into four groups, and
continued the experiment for two (101 days)
the aim of the research was to use different types of
flour in terms of extraction rates (70-80-90%) and then study the
specifications of these types of flour and the specifications of the dough
and bread produced.
This study aimed to manifactor mozzarella cheese using bovine
milk retentate and concentrated with Ultrafiltration using (Frames &
plates) system, and compared it with mozzarella cheese made from
original milk in terms of chemical composition, cheese yield,
sensory and rheological characteristics.
This study aimed to manifactor white cheese using bovine milk
retentate and concentrated with Ultrafiltration using (Frames &
plates) system, and compared it with white cheese made from
original milk in terms of chemical composition, cheese yield,
sensory characteristics.