Evaluation of the Nutritional Quality and Consumer Acceptability of Wheat-Sesame (Triticum aestivum-Sesame indicum) Composite Bread Blends

Girgih, Abraham T.

doi:10.15226/jnhfs.2016.00166

Cited by 4 publications

(1 citation statement)

References 20 publications

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“…The improvement in the loaf volume, loaf weight and specific volume could be attributed to the increase in structure forming proteins in the sesame flour added which could have enhanced the ability of the dough to rise during proofing resulting in an increase the bread volume (Bibiana et al,2014). Lombor et al,(2016) found that substituting whole wheat flour with up to 20% sesame seed flours would significantly (p<0.05) improve the loaf volume, loaf weight and specific volume.…”

Section: Physical Properties Of Prepared Pan Breadmentioning

confidence: 93%

Effect of Using Cardamom Powder and Sesame Seeds Powder on Pan Bread

Abdel Samea

2024

المجلة العلمية للتربية النوعية والعلوم التطبيقية

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In the present study, the effect of using cardamom and sesame powder at levels 5 and 10 % on chemical composition, caloric value, sensory and physical properties of pan bread were evaluated. The results indicated that pan bread with 5 and 10% cardamom powder recorded the highest value of moisture (10.26±0.15 and 10.40±0.10 g/100g.).Sesame seeds powder 5and 10% reduced moisture content in pan bread (5.08±0.10 and 6.50±0.10 g/100g.), respectively. Sesame seeds powder (5 and 10 %) raised protein content of pan bread (13.48±0.01 and 14.47±0.01 g/100g.), respectively. Sesame seeds powder 5 and 10% raised fat content (5.57±0.01 and 5.77±0.06 g/100g.), respectively.Cardamom powder and sesame seeds powder 5 and 10% increased ash content (0.73±0.01, 0.97±0.02, 0.57±0.01 and 0.72±0.01 g/100g.), respectively. Using cardamom powder and sesame seeds powder in preparing pan bread raised fiber content (1.95±0.01, 2.11±0.01, 0.93±0.01 and 1.03±0.01 g/100g.),carbohydrates content decreased in pan bread prepared with cardamom powder and sesame seeds powder 5 and 10% (73.29±0.10, 72.23±0.23, 74.37±0.10 and 71.51±0.11 g/100g.).Pan bread prepared with cardamom powder 5 and 10% recorded lower values of calories ( 366.59±0.11 and 366.08±0.15 k.cal/100g) than pan bread prepared with sesame seeds powder 5% and 10% (401.37±0.11 and 395.85 ±0.15 k.cal/100g.). All pan bread samples were accepted .All physical properties of pan bread improved by using cardamom and sesame seeds powder.

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Section: Physical Properties Of Prepared Pan Breadmentioning

confidence: 93%