The optimum use of different milling products of durum wheat in producing some bakery products
2011
Khorshid, A.M. | Assem, N.H.A. | Abd EL-Motaleb, N.M. | Jermine, S.F.
Five fractions from milled durum wheat were obtained [two types of semolina (S1 and S2), two types of flour (F1 and F2) and fine bran] in order to find a new use for these fractions to produce some bakery products such as pan and balady bread, biscuits and noodles. From obtained data it could be noticed that all products had good acceptability for all parameters when compared with control sample. Also, chemical composition and cooking quality properties of noodles were evaluated
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
p. 265-272
Другие темы
Composicion quimica; Analisis organoleptico; Ble tendre; Productos de panaderia; Qualite; Coccion
Язык
Английский
Примечание
(Ar, En)
7 tables
20 ref.
Тип
Summary
2013-06-15
AGRIS AP
Поставщик данных
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]