PROCESSING OF BEEF SUBSTITUTE FROM WHEAT GLUTEN AND INTRODUCING IT IN BEEF BURGER PROCESSING. | ||
| AL-TAQANI | ||
| Article 1, Volume 25, Issue 4, December 2012, Pages 0-0 | ||
| Abstract | ||
| The study was implies the production of beef substitute from wheat gluten in the production of beef burger . The tests of the functional properties for the gluten were done, the water absorption capacity , the gluten register the highest water absorption capacity at the pH 7, was 2.72 ml g gluten . The oil strength for the gluten was 1.39 gm oil /1gm gluten since the chemical nature of the gluten has the ability to hold the oil molecules . As for the sensing evaluation ,the gluten was treated with salt solution at 2% NaCl and 0.5%whey cheese and( 0.5%Date vinegar, 0.5% Date syrup and 99% water ) . The gluten treated with the salt solution showed the heist value for the sensing evaluation of 79.2 % followed by the gluten treated with whey cheese 65.3% and the treated with ( Date vinegar ,Date syrup and water ) The lowest values of sensing %60.6 all of gluten treatment was boiling in the solutions to 10 min, respectivelly | ||
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