Title of article
تاثير استبدال لحم الدجاج المسن واضافة بروتين الصويا في الصفات الفيزياوية لبيركر اللحم البقري
Author/Authors
التميمي, سالم صالح جامعة بغداد - كلية التربية للبنات - قسم الاقتصاد المنزلي, العراق , عبد الحسين, سعد جامعة بغداد - كلية الزراعة - قسم الثروة الحيوانية, العراق , الجميلي, سعدية موسى كلية التربية للبنات - قسم الاقتصاد المنزلي, العراق
Pages
7
From page
609
To page
615
Abstract
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Other languages abstract
The bread which is produced at home is considered better for many Iraqi families because it is possible for the house wife to add a particular taste or to use some elements to raise its nutrition value like meat vegetables, sesame and the like .How to keep this product fresh during its storage is considered one of the difficult issues facing the family when making large quantities of bread and keeping them in the freeze till the time of use .This issue is important for the working mother and dormitory students or Hostel specially at the times of stady and exams.
In this study, we have used material proved by the scientific sources to have areole in improving the storage and perception features.
Such materials include Powder of Nigella Sativum and oil .The study has concluded that the best perceptive value of the bread is when the Powder of Nigella Sativum is used with the percentage (8g m s).
the oil (4gms) and the flour (200gms).
The product has kept the perceptive features in spite of being stored for months.
Keywords
استبدال لحم الدجاج المسن , اضافة بروتين الصويا , الصفات الفيزياوية , لبيركر اللحم البقري
Journal title
Baghdad Science Journal
Serial Year
2006
Journal title
Baghdad Science Journal
Record number
2688117
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