EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD

        The present study was designed to estimate the effects of addition of whole cereals flour on rheological and chemical properties of pan bread processed from whole cereals flour. Whole corn and barley malt flour were added in rates of (10%, 20% and 30% replacement), and defatted soybean and s...

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Detalles Bibliográficos

Principais autores:	M. El-Sayed, Manal Salama, Jehan Ghoneim, Rania El-Gammal
Formato:	Artigo
Idioma:	Árabe
Publicado:	Mansoura University, Faculty of Agriculture 2013-03-01
Series:	Journal of Food and Dairy Sciences
Assuntos:	Whole meal whole cereals rheological parameters barley malt
Acceso en liña:	https://jfds.journals.ekb.eg/article_71771_eab89be77f2f33afea5650303144fe84.pdf
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