Flaxseed Characteristics and Using Cake Mucilage in Pan Bread

Flaxseed Characteristics and Using Cake Mucilage in Pan Bread

The main objective of this study was to evaluate the characteristics of flaxseed and to investigate the effects of using different levels of flaxseed cake mucilage (FCM) as a substitute for bread improver (0.5%, 1.0%, and 1.5%) or as a replacement for oil (33.33%, 66.66%, and 100%) on the sensory at...

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Bibliographic Details
Main Authors: Muhammad, E. Elsorady, Elsayed, A.A. Hendawy, Sahar, S. El-Gohery
Format: Article
Language:English
Published: Food Technology Research Institute, ARC 2024-12-01
Series:Food Technology Research Journal
Subjects:
flaxseed
flaxseed cake mucilage
pan bread
sensory
staling
Online Access:https://ftrj.journals.ekb.eg/article_392498_b198oxeMBwokHegSTWsHLUpZC1D8kzfvgg1.pdf
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