دراسة تأثير نسب استبدال دقيق القمح التمويني بدقيق الدخن على الخصائص الحسية والفيزيوكيميائية للبسكويت

Abstract

This research was conducted in the laboratories of the Directorate of Grains and Bakeries in Tartous city with the aim of studying the effect of replacing the standardized wheat flour used in the manufacture of biscuits with millet flour at three levels (40-20-10%) on the sensory and physicochemical properties of biscuits. The results of the chemical tests showed an increase in the percentage of ash from (1.55 to 1.91%), protein from (10.92 to 11.88%) and a decrease in moisture from 3.61 to 2.66%, in biscuits manufactured by increasing the percentage of millet flour addition (40%) While the results of the physical tests showed an increase in diameter from 4.1 to 4.9 cm and the spread rate from 3.2 to 4.6% with an increase in the percentage of millet flour addition (40%), while the thickness of the biscuits decreased from 12.8 to 10.5 mm. As the sensory tests (product acceptance degree, color, flavor, texture) showed, all samples to which millet flour was added obtained a better evaluation result than the control sample, and the best sample was the sample containing millet flour at a replacement rate of 40%.