Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Author:

Aboshora Waleed,Lianfu Zhang,Dahir Mohammed,Qingran Meng,Musa Abubakr,Gasmalla Mohammed A. A.,Omar Khamis Ali

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

1. AACC (2000) Approved methods of American association of cereal chemists, 10th edn. AACC Int, St. Paul

2. Abdel-Salam A, Buraidah AQ (2010) Functional foods: hopefuhless to good health. Am J Food Technol 1-14

3. Aboaba O, Obakpolor E (2010) The leavening ability of baker’s yeast on dough prepared with composite flour (wheat/cassava). Afr J Food Sci 4(6):325–329

4. Aboshora W, Lianfu Z, Dahir M, Gasmalla MA, Musa A, Omer E, Thapa M (2014) Physicochemical, nutritional and functional properties of the epicarp, flesh and pitted sample of doum fruit (Hyphaene Thebaica). J Food Nutr Res 2(4):180–186

5. Aboshora W, Lianfu Z, Dahir M, Qingran M, Qingrui S, Jing L, Ammar A (2015) Effect of extraction method and solvent power on polyphenol and flavonoid levels in Hyphaene Thebaica L Mart (Arecaceae) (doum) fruit, and its antioxidant and antibacterial activities. Trop J Pharm Res 13(12):2057–2063

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