عنوان مقاله [English]
Today, the use of fish protein concentrate (FPC) for enrichment of bread has been attracted the attention of many of nutritionist. In this research work, the effect of enrichment of brotchen bread by 2/5, 5, 7 and 10 percent of FPC was studied. According to the organoleptic test, the samples which contained 5 to 7 % FPC were accepted. The chemical tests on the reference sample showed that it contained 11/43% protein , 1/13% fat , 29/69% moisture and 2/014 % ash. The protein , fat , moisture and ash enriched samples by 5 and 7 percent of FPC increased by 15/36% , 1/14% , 34/27% ,2/22% and 17% , 1/15% , 36/25% , 2/425 respectively . On the other hand the results of farinograph test has shown that the absorption of moisture for dough contained 5 to 7 percent of FPC increased by 1-2%. The shelflife of the enriched samples was determined to be 48 hours. Thus the results of this study concluted tha the enrichment of brotshen bread by 5-7% of FPC of silver carp is recommended.