Improvement of pan bread and croissant quality by using barley tarhana dough (Record no. 47696)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02672cab a2200313Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u194431 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110807s2010 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AJFST V7 No2 2 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Elsheshetawy, Hemat E. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Alexandria journal of food science and technology, 2010 v.7 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Improvement of pan bread and croissant quality by using barley tarhana dough |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تحسين جودة الخبز الإفرنجي والكرواسون باستخدام عجينة التارهانا المدعمة بالشعير. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.13-23. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Tarhana is a traditional Turkish fermented food made from cereal, yoghurt, various vegetables and spices with using yoghurt bacteria and baker's yeast as starter culture. Wheat flour in tarhana dough was replaced by barley whole meal at a ratio of I: I (w/w) and it was used in the preparation of pan bread and filling of croissant. Pan bread samples were prepared with replacement of wheat t10ur by barley tarhana dough at 0, 5, 10, 15 and 20%, whilst it was used in fill¬ing croissant at 5, 10, and 15 g /60g ( croissant piece). Moisture content, softness index, loaf volume, weight and specific volume, crust and crumb colour and sensory characteristics were determined for pan bread. The moisture content was found to increase with elevating the replacement level of barley tarhana dough from 0 to 20 %. Also, addition of barley tarhana dough improved the freshness, specific volume and sensory acceptability of pan bread samples. The shelf life of tarhana pan bread was 5 days at room temperature (25±2°C) as compared to 3 days for control sample. In croissant, the remained log numbers of lactic acid bacteria were 8.4, 9.5 and 10.9 at 5, 10, and 15 g filling barley tarhana dough, respectively. Tarhana croissant had significantly higher scores in most sensory characteristics than the control sample. The present research suggested that barley tarhana dough can be used as wheat flour replacer at 20% in pan bread mak¬ing and in filling croissant as a source of probiotic lactic acid bacteria especially at 109 /60g (croissant piece). |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Bread |
| General subdivision | Quality. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Croissants |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Barley. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | pan bread |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Tarhana |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abdel-Razik, M. M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Alexandria Journal of Food Science and technology. |
| Related parts | 2010.v.7(2) |
| International Standard Serial Number | 1687-3920 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2010/AJFST/710/2/13.pdf">http://nile.enal.sci.eg/EALE/2010/AJFST/710/2/13.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.