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This study was focused on substituting a part of wheat flour (WF) with whole meal barley (WBF), gelatinized corn flour (GCF) and both of them in balady bread, as an attempt to solve the shortage in wheat production. Chemical, rheological, color and sensory properties were determined. Stalling of balady bread was evaluated. It is found that the incorporation of WBF and GCF into balady bread improved...
Four cake recipes were prepared; using 0, 10, 20 and 30% replacement levels of wheat flour by doum fruit flour (DFF). The chemical, physical, organoleptic characteristics and biological quality of the prepared cakes were studied. Results indicated that there was a gradual enhancement in water absorption and mixing tolerance index with increasing DFF in the cakes. The flavour and general acceptability...
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