DOI: 10.17265/2159-5828/2012.07.005
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Mustafa Satouf, May Al-Kateb

Abstract: This research aims to produce Arabic bread enriched with iron, zinc, copper, magnesium and protein by the addition of ingredients such as parsley powder, oats, grape seeds, soybean meal, wheat germ, and milk powder. In this study, for enriched bread samples sensory evaluation, chemical and mineral composition determination and microbiological tests were carried out. The sensory evaluation of breads showed that both mixtures, which were enriched with grape seeds, oats, and wheat germs, have excellent quality. T…

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