article
Effect of sucrose substitution with date syrup on the physicochemical properties of the dough and bread
Journal of Current Research in Food Science · 2021 · Vol. 2(1) · pp. 46–50
Abstract
The effect of sucrose substitution with date syrup on the physicochemical properties of the dough and bread were investigated. Sucrose (50 g) was substituted with 0, 5, 10, 15, 20 and 25 g of date syrup (DS). Established procedures and analytical methods were used for chemical, physical and alveograph as well as organoleptic properties analyses. The results of proximate composition (%) showed that fibre and ash increased significantly (p
Date Palm Research StudiesSeed and Plant BiochemistryAnimal Diversity and Health StudiesSucroseFood scienceOrganolepticChemistryComposition (language)
Citations
0
FWCI
0.00
field-weighted impact
References
0
Percentile
3%
vs. same field & year
Related articles
Effect of dry shredded Moringa oleifera leaves and vitamin c on the physicochemical properties of the dough and bread
Journal of Current Research in Food Science · 2021 · 5 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.