The proximate and elemental composition of wheat flour and major types of bread consumed in Kuwait
1991
Kashlan, N.B. | Srivastava, V.P. | Mohanna, N.A. | Motawa, Y.K.
The proximate compositions of major types of pita bread and the wheat flour (Triticum aestivum) used in the preparation of the major types of bread in Kuwait were determined. A significant loss in fat content (P < 0.01) was noted in all types of bread when compared to the corresponding wheat flour. Ash percentage was higher in bread than in the flour. The contents of zinc, copper, manganese, calcium, magnesium and iron were determined in bread and wheat flour. In general, significant losses (P < 0.05) in most of the minerals were found in bread, when compared to wheat flour.
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Эту запись предоставил National Agricultural Library