Chemical and biological evaluation of whole wheat flour bread /
Nasra Ahmed Mohamed Abdelhak
Chemical and biological evaluation of whole wheat flour bread / تقييم خبز دقيق القمح الكامل كيميائيا و حيويا Nasra Ahmed Mohamed Abdelhak ; Supervised Mohamed Mohamed Ahmed Elnikeety , Mohamed Hassan Aly Hussien , Mahmoud Abdallah Saleh - Cairo : Nasra Ahmed Mohamed Abdelhak , 2009 - 207 P. ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
The current study was carried out to utilize of whole meal wheat flour (control), some legumes (chickpea, lupin and fenugreek), turmeric and vital gluten for preparation of pan bread in order to enhance the rheological, physical, chemical, microbiological and organoleptical properties. The biological parameters of rats fed on the produced pan bread was also estimated in an in vivo study
Fenugreek seeds Vital gluten Whole meal wheat
Chemical and biological evaluation of whole wheat flour bread / تقييم خبز دقيق القمح الكامل كيميائيا و حيويا Nasra Ahmed Mohamed Abdelhak ; Supervised Mohamed Mohamed Ahmed Elnikeety , Mohamed Hassan Aly Hussien , Mahmoud Abdallah Saleh - Cairo : Nasra Ahmed Mohamed Abdelhak , 2009 - 207 P. ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
The current study was carried out to utilize of whole meal wheat flour (control), some legumes (chickpea, lupin and fenugreek), turmeric and vital gluten for preparation of pan bread in order to enhance the rheological, physical, chemical, microbiological and organoleptical properties. The biological parameters of rats fed on the produced pan bread was also estimated in an in vivo study
Fenugreek seeds Vital gluten Whole meal wheat