Abstract:Ground date seeds and wheat flour (72 % extraction) blends (0, 2.5, 5, 7.5, and 10 % date seeds powder) were rheologically evaluated and used to produce butter cake. Results showed that water absorption, batter stability, development time, time to break down, begin of gelatinization, gelatinization temperature and gelatinization maximum were negatively affected by the addition of date seed powder. The processed cake samples were chemically and organoleptically evaluated. Results showed that by increasing date … Show more
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