Improvement of the quality characteristics and shelf-life of wheat bread using sour dough / (Record no. 60320)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03288cam a2200349 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | EG-GiCUC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250223031705.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170319s2016 ua d f m 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EG-GiCUC |
| Language of cataloging | eng |
| Transcribing agency | EG-GiCUC |
| 041 0# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | Deposite |
| 097 ## - Thesis Degree | |
| Thesis Level | Ph.D |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | Cai01.07.09.Ph.D.2016.Da.I |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dalia Bayoumi Othman Mohamed Dahab |
| 245 10 - TITLE STATEMENT | |
| Title | Improvement of the quality characteristics and shelf-life of wheat bread using sour dough / |
| Statement of responsibility, etc. | Dalia Bayoumi Othman Mohamed Dahab ; Supervised Sobhy Mohamed Mohsen , Mohamed Hassan Aly , Afaf Abdelhamid Attia |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تحسين خواص الجودة و فترة الصلاحية لخبز القمح باستخدام العجينة الحامضية |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Cairo : |
| Name of publisher, distributor, etc. | Dalia Bayoumi Othman Mohamed Dahab , |
| Date of publication, distribution, etc. | 2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 164 P. : |
| Other physical details | charts ; |
| Dimensions | 25cm |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The present study was aimed to improve the quality characteristics and shelf-life of balady bread and pan bread by using sour dough starter that fermented with 2% saccharomyces cerevisiae+1, 2 or 3% Lactobacillus plantarum. Microbial counts (i.e. lactic acid bacteria, total bacterial count and yeasts), pH, phytic acid content, organic acids and antimicrobial activity were evaluated during sour dough incubation. Results showed a significant increase in LAB and yeast count accompanied with a significant reduction in total bacterial count during incubation period. A significant increase in organic acids and antimicrobial activity accompanied by a reduction in pH, and degradation of phytic acid content, during the incubation of different sour dough starters were recorded. These metabolites increased by increasing lactic acid bacteria ratio in sour dough (3%>2%>1% L. plantarum). Antimicrobial activity of wheat flour dough and balady bread containing 20% different sour dough starters were evaluated and the results showed that dough and bread fermented with 3% L. plantarum exhibited the highest antimicrobial activity against the pathogenic microorganisms. Bread characteristics showed an increase of shelf-life for 6 days in samples containing sour dough (3% L. plantarum) comparing to 2 days for control one. Fermentation of pan bread dough with 20% sour dough containing 2 or 3% L. plantarum retarded the staling rate of bread loaves by 13.40% and 12.90% after 3 days comparing to control sample (23.03%), respectively. Improvements in sensory characteristics and acceptability of balady and pan bread were also recorded by using sour dough starter. Flavor of pan bread was also improved by fermentation with sour dough. Accordingly, this could increase the bread acceptability, reduce the overall bread losses and consequently reduce the total amount of wheat flour used |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE | |
| Additional physical form available note | Issued also as CD |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Antimicrobial activity |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Lactic acid bacteria |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Sour dough |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Afaf Abdelhamid Attia , |
| Relator term | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mohamed Hassan Aly , |
| Relator term | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sobhy Mohamed Mohsen , |
| Relator term | |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://172.23.153.220/th.pdf">http://172.23.153.220/th.pdf</a> |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) | |
| Cataloger | Nazla |
| Reviser | Revisor |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) | |
| Cataloger | Samia |
| Reviser | Cataloger |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Thesis |
| Source of classification or shelving scheme | Not for loan | Home library | Current library | Date acquired | Full call number | Barcode | Date last seen | Koha item type | Copy number |
|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | المكتبة المركزبة الجديدة - جامعة القاهرة | قاعة الرسائل الجامعية - الدور الاول | 11.02.2024 | Cai01.07.09.Ph.D.2016.Da.I | 01010110071324000 | 22.09.2023 | Thesis | ||
| Dewey Decimal Classification | المكتبة المركزبة الجديدة - جامعة القاهرة | مخـــزن الرســائل الجـــامعية - البدروم | 11.02.2024 | Cai01.07.09.Ph.D.2016.Da.I | 01020110071324000 | 22.09.2023 | CD - Rom | 71324.CD |