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Chemical and biological evaluation of cake products contianing resistant starch and dietary fiber / Sohaier Taher el Hadidi ; Supervised Mohamad Mohamed ELNikeety , Mahamood Ali Ahmed Bekheit

By: Contributor(s): Language: Eng Publication details: Cairo : Sohaier Taher elHadidi , 2006Description: 178p : ill ; 25cmOther title:
  • التقييم الكيميائى والحيوى للكيك المحتوى على النشا المقاوم والالياف الغذائية [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Rural Home Economics Summary: This investigation was carried out to study the possibility of producing special bakery products with low calories such as cakes and biscuits by using rich sources of dietary fiber , ie wheat bran , carrot powder , resistant starch and their fractions through replacement fractions contained the highest values for swelling power and water holding capacityThe rheological study showed that addition of different sources of dietary fiber to wheat flour lead to increase the water absorption and dough development time , while the results of amylograph indicated that addition of all levels of fiber sources to wheat flour lead to decrease the maximum viscosity , addition of the different dietary fiber sources lead also to slight increase in weight and decrease in volume , so specific volume was decreased in sponge cake while the same additives decreased the diameter of biscuitsSensory evaluation showed that addition
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Item type Current library Home library Call number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.17.Ph.D.2006.So.C. (Browse shelf(Opens below)) Not for loan 01010110046103000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.17.Ph.D.2006.So.C. (Browse shelf(Opens below)) Not for loan 01020110046103000

Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Rural Home Economics

This investigation was carried out to study the possibility of producing special bakery products with low calories such as cakes and biscuits by using rich sources of dietary fiber , ie wheat bran , carrot powder , resistant starch and their fractions through replacement fractions contained the highest values for swelling power and water holding capacityThe rheological study showed that addition of different sources of dietary fiber to wheat flour lead to increase the water absorption and dough development time , while the results of amylograph indicated that addition of all levels of fiber sources to wheat flour lead to decrease the maximum viscosity , addition of the different dietary fiber sources lead also to slight increase in weight and decrease in volume , so specific volume was decreased in sponge cake while the same additives decreased the diameter of biscuitsSensory evaluation showed that addition

Issued also as CD

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