STUDIES ON THE USE OF DIFERENT SOURCES OF ALPHA AMYLASE IN BREAD BACKING
The effect of malt flour and α-amylase on wheat flour pan bread was studies. Wheat flour 72% extraction was mixed with 2,4 % and 6% malt flower and 40,60 and 80 ppm α-amylase to study the effect of there addition on dough quality and quality of pan bread prepared from treated dough. Farinograph para...
Sábháilte in:
| Formáid: | Artigo |
|---|---|
| Teanga: | Árabe |
| Foilsithe / Cruthaithe: |
Mansoura University, Faculty of Agriculture
2007-12-01
|
| Sraith: | Journal of Food and Dairy Sciences |
| Ábhair: | |
| Rochtain ar líne: | https://jfds.journals.ekb.eg/article_204808_269de9b38a1ea4edc08db72037c63f6e.pdf |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|