Improvement of merahrah bread by using fenugreek and wheat germ flours
El-Shazly, A. S. I.
Improvement of merahrah bread by using fenugreek and wheat germ flours [electronic resource]. تحسين الخبز المرحرح باستخدام دقيق الحلبة وجنين القمح. - p.551-557.
Includes reference.
Com flour whole mill was supplemented with fenugreek flour or wheat flour 72% extraction at levels 2.5, 5.0, 7.5 and 10%, respectively. Also, wheat germ was added as a basis in all blends at levels 2.5% to produce merahrah bread, high quality and good nutrition value.
Summary in Arabic.
Bread industry.
Fenugreek.
Cooking (Wheat germ).
breadmaking quality.
Improvement of merahrah bread by using fenugreek and wheat germ flours [electronic resource]. تحسين الخبز المرحرح باستخدام دقيق الحلبة وجنين القمح. - p.551-557.
Includes reference.
Com flour whole mill was supplemented with fenugreek flour or wheat flour 72% extraction at levels 2.5, 5.0, 7.5 and 10%, respectively. Also, wheat germ was added as a basis in all blends at levels 2.5% to produce merahrah bread, high quality and good nutrition value.
Summary in Arabic.
Bread industry.
Fenugreek.
Cooking (Wheat germ).
breadmaking quality.