Tables index

From

Production and Evaluation of Some Bakery Products Containing Ginger Powder

Abeer Ghazi Soluman Almasodi

Journal of Food and Nutrition Research. 2018, 6(4), 205-215 doi:10.12691/jfnr-6-4-2
  • Table 1. Influence of ginger addition to pan bread wheat flour on the Farinograph measurements of the resulted dough
  • Table 2. Influence of ginger addition to pan bread wheat flour on the Extensograph measurements of the dough
  • Table 3. Influence of ginger addition to weak wheat flour (in rusk formula) on the Farinograph measurements of the dough
  • Table 4. Influence of ginger addition to weak wheat flour (rusk flour) on the Extensograph measurements of the dough
  • Table 5. Physical measurements of pan bread prepared by partial replacement of wheat flour (72% ext.) ginger powder
  • Table 6. Physical measurements of rusk prepared by partial replacement of weak wheat flour (72% ext.) ginger powder
  • Table 7. Sensory characteristics of fresh pan bread prepared by partial replacement of strong wheat flour (72% ext.) with ginger powder
  • Table 8. Sensory characteristics of fresh rusks prepared by partial replacement of weak wheat flour (72% ext.) with ginger powder
  • Table 9. Proximate chemical composition of pan bread prepared by partial replacement of strong wheat flour with ginger powder
  • Table 10. Proximate chemical composition of rusk prepared by partial replacement of weak wheat flour with ginger powder
  • Table 11. Antioxidant components and total antioxidant activity of pan bread prepared by partial replacement of wheat flour with ginger powder