Substitution of baker yeast by chickpeas infusion in production of some bread types
1994
Al-Khafaji, Z.M. | Abdul-Hussain, S.S. | Al-Rubiee, M. (Baghdad Univ. Coll. of Agric. (Iraq))
The possibility of subsitution of baker yeast by chickpeas infusion in preparation of loaf, passton bread and Arabic bread was studied. The statistical analysis of evaluation results indicated that peas infusion was superior in preparation of loaf and Arabic bread while the results of passton bread evaluation recommended the usage of baker yeast
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