{"id":1676,"date":"2019-01-14T20:45:51","date_gmt":"2019-01-14T20:45:51","guid":{"rendered":"http:\/\/agri-research-journal.net\/SjarEn\/?p=1676"},"modified":"2019-01-14T20:45:51","modified_gmt":"2019-01-14T20:45:51","slug":"effect-of-different-flour-and-milk-additives-from-soybean-in-improvement-of-chemical-and-quality-characteristics-of-bread","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=1676","title":{"rendered":"<strong>Effect of Different Flour and Milk Additives from Soybean in Improvement of Chemical and Quality Characteristics of Bread <\/strong>"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Mashhour Nawaf Ghanem<sup>*(1)<\/sup><\/strong><\/p>\n<p>(1). Swieda Agriculture Research Center, General Commission for Scientific Agricultural Research (GCSAR), Sweida, Syria.<\/p>\n<p>(*Corresponding author: Dr. Mashhour Nawaf Ghanem. E-Mail: <a href=\"mailto:mashhourghanem@gmail.com\">mashhourghanem@gmail.com<\/a>).<\/p>\n<p style=\"text-align: center;\">Received: 21\/10\/2017\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 14\/11\/2017<\/p>\n<p style=\"text-align: center;\"><strong>Abstract<\/strong><\/p>\n<p style=\"text-align: justify;\">Bread is the widest product of food produces. In order to improve the chemical and quality of bread contents. This study was carried at As&#8217;swida Research Center and Directorate of Supply and Internal Trade laboratories in 2015. soy milk was added and soy flour at replacement levels of 10-20-30% to the wheat flour. The chemical analyses showed that the highest content of protein was in the 30% soy milk treatment. The 30% soy flour sample was superior in phosphor, potassium, calcium, and magnesium contents (31%- 0.36%- 0.07%- 0.09%) respectively. in comparison to control &#8216;wheat bread&#8217; (0.18%-0.24%- 0.04%-0.07%) respectively. The highest content in nitrogen 3.34% was in the 30% soy milk treatment compared to 2.24% in control. Sodium was increased directly by increasing soy flour. The ash also increased with the increment of soy flour (2.9% compared to 1.9 in control). The quality characters were appropriated for all the treatments regarding to the non-adhesion of two pieces of loaf of bread, white brown color and maturity, with the superiority of taste and smell desired to the treatment 30% soy milk.<\/p>\n<p><strong>Keywords:<\/strong> Bread, Soybean, Soy milk, Soy flour.<\/p>\n<p><span style=\"color: #008000;\"><strong>Full paper in Arabic: <a href=\"http:\/\/agri-research-journal.net\/sjar\/wp-content\/uploads\/2019\/01\/v5n4p13.pdf\">PDF<\/a><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mashhour Nawaf Ghanem*(1) (1). Swieda Agriculture Research Center, General Commission for Scientific Agricultural Research (GCSAR), Sweida, Syria. (*Corresponding author: Dr. Mashhour Nawaf Ghanem. E-Mail: mashhourghanem@gmail.com). Received: 21\/10\/2017\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 14\/11\/2017 Abstract Bread is the widest product of food produces. In &hellip; <a href=\"https:\/\/agri-research-journal.net\/SjarEn\/?p=1676\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,562],"tags":[],"class_list":["post-1676","post","type-post","status-publish","format-standard","hentry","category-crops","category-vol5-no4-december-2018"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/1676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1676"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/1676\/revisions"}],"predecessor-version":[{"id":1677,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/1676\/revisions\/1677"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}