From:  Impact of mango kernel flour incorporation on the physicochemical and sensory properties of balady flatbread

 The different formulations of balady flatbread with different levels of MKF and WF incorporated.

IngredientsFB1FB2FB3FB4FB5
WF100 g75 g50 g25 g-
MKF-25 g50 g75 g100 g
Palm oil3.5 g3.5 g3.5 g3.5 g3.5 g
Sugar6 g6 g6 g6 g6 g
Salt2 g2 g2 g2 g2 g
Water50 mL50 mL50 mL50 mL50 mL
Yeast3 g3 g3 g3 g3 g

FB1 = 100% WF, FB2 = 75% WF + 25% MKF, FB3 = 50% WF + 50% MKF, FB4 = 25% WF + 75% MKF, FB5 = 100% MKF. FB: flatbread; MKF: mango kernel flour; WF: wheat flour; -: not added.