Low phenylalanine Egyptian shamy bread

• Autorzy: Yaseen A. A. , Abd-El-Hafeez A. , Shouk A.
• Języki publikacji: EN

Abstrakty

EN

Four formulas were prepared for production of low phenylalanine Egyptian shamy bread suitable for phenylketonuria (PKU) patients. The formulas were based on partial replacement of fi rst break wheat fl our (low protein fl our) with different levels of corn starch. Pectin and carboxymethylcellulose (CMC) were used as a texture modifi er and to improve staling rate of bread. Shamy bread made of 100% fi rst break wheat fl our was also prepared for comparison. Chemical composition, amino acids content, dough characteristics, baking test, sensory evaluation and staling rate of bread were investigated. A remarkable reduction of protein, consequently, phenylalanine of bread was detected. Phenylalanine content of formula “D”, which contained 66 g of corn starch, 30 g of fi rst break wheat fl our, 2 g of pectin and 2 g of CMC, was reduced by 62% compared with the control. The rheological properties of the dough were affected by starch and hydrocolloids incorporation. Sensory characteristics of bread indicated that all formulas were acceptable, but formula “D” seems to be superior for PKU patients.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: 4
• Opis fizyczny: p.257-262,ref.

Twórcy

autor

Yaseen A. A.

• Food Technology Department, National Research Centre, Dokki, Cairo, Egypt

autor

Abd-El-Hafeez A.

autor

Shouk A.

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Uwagi

PL

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