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Evaluation of bread produced from wheat - barley flour blends / Ali Mohammed Abdo Almahtwri ; Supervised Mohammed Hassan Ali Hussein , Mahmoud Ali Ahmed Ali Bekheit

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Ali Mohammed Abdo Almahtwri , 2012Description: 89P. : charts , facsimiles ; 25cmOther title:
  • تقييم الخبز المنتج من خلطات دقيق القمح والشعير [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Tecnology Summary: This study was carried out to investigate the possibility of utilization of barley flour in production of Egyptian bread . Wheat flour of 72 % ext. was replaced by 10 , 15 and 20 % barley flour 80 % ext. and wheat flour of 82 % ext. was replaced by 10, 20 and 30 % barley flour 80% ext. The effect of such replacement on physical and chemical characteristics of the resulted blends and bread quality was studied
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2012.Al.E (Browse shelf(Opens below)) Not for loan 01010110060879000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2012.Al.E (Browse shelf(Opens below)) 60879.CD Not for loan 01020110060879000

Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Tecnology

This study was carried out to investigate the possibility of utilization of barley flour in production of Egyptian bread . Wheat flour of 72 % ext. was replaced by 10 , 15 and 20 % barley flour 80 % ext. and wheat flour of 82 % ext. was replaced by 10, 20 and 30 % barley flour 80% ext. The effect of such replacement on physical and chemical characteristics of the resulted blends and bread quality was studied

Issued also as CD

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