Effect of partial replacement of wheat flour by different sources on quality criteria of dough and hard sweet biscuit produced

Document Type : Original Article

Authors

1 food science and technology dep. faculty of agriculture

2 food science and Technology dep . Faculty of Agriculture . Al-azhar university .

3 Food science and technology development faculty of agriculture alazhar university

Abstract

The main target of this work is to throw the light on the effect of partial replacement of wheat bran (WB), oat flour (OF) and Unripe banana flour (UB) at different levels instead of wheat flour (72% extract) on rheological properties of tested biscuit dough's, also on the physical, chemical and organoleptic quality properties of hard sweet biscuit produced. The obtained results showed that the water absorption (%) was gradual increased as increasing levels of all tested samples. Also, this replacement led to a considerable alteration in Farinograph or Extensograph parameters of biscuit dough. Also, the obtained results for physical properties of hard sweet biscuit produced noticed that gradual slightly decreased in biscuit diameter (cm) as the increasing levels of either oat flour (OF) or unripe banana flour (UBF), but it was gradually slight increased with wheat bran (WB). In contrary, thickness (cm) and biscuit weight (gm) were progressively slightly increased as the increasing levels of all tested samples. In contrast, the spread ratio was gradual slightly decreased. In addition, when the wheat flour replace by either wheat bran or oat flour, the biscuits produced were characterized by higher protein, ash and fiber contents more than those obtained with the control sample (100% wheat flour), with lower total carbohydrates and caloric values

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Al-Azhar Journal of Agricultural Research

Articles in Press, Accepted Manuscript
Available Online from 10 March 2023

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