Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

@inproceedings{Alsuhaibani2018RheologicalAN,
  title={Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium},
  author={Amnah M. A. Alsuhaibani},
  year={2018}
}
By-products of oyster shell and egg shell are new candidates for use as calcium supplements. The effect of the fortification of bread with natural sources of calcium such as skim milk powder, egg shell powder, and oyster shell powder at levels of 10%, 2%, and 2%, respectively, on the rheological, nutritional, and sensory properties was determined. Compared to the control bread, breads fortified with egg and oyster shells had a higher water absorption (%), dough development time, dough stability… CONTINUE READING

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