Pregelatinized corn starch as a source of low caloric ingredient in white pan bread (Record no. 51165)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01945cab a2200277Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u198294 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110112s2005 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 EJAR V83 No2 19 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | El-Nahal, Dalia M. M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Egyptian journal of agricultural research, 2005 v. 83 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Pregelatinized corn starch as a source of low caloric ingredient in white pan bread |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | نشا الذرة المحور كمصدر لخفض محتوى السعرات الحرارية في خبز القوالب. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | P.779-788. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Obesity is considered one of the most important malnutrition disorders. To avoid the adverse effects of the high calorie diets, blood triglyceride and high cholesterol level on human health, the wheat flour was replaced by 5, 10, 15, 20 and 25 % pregelatinized corn starch (modified starch) for production of a low caloric pan bread. The effect of this replacement on the gross chemical composition, staling rate, carbohydrate digestibility and organolyptic properties of produced pan bread was studied. Crude protein and fiber contents of pan bread were less than the control pan bread. Total carbohydrate was increased with the replacement pregelatinized corn starch increases. Staling rate of the produced bread after 72 hrs noted an increase in freshness of the replaced pan bread formulated samples. The carbohydrate digestibility was proportional decreased with the percentage of replacement increase. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cornstarch. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Low-calorie diet |
| General subdivision | Recipes. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Bread. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Egyptian Journal of Agricultural Research. |
| Related parts | 2005.v.83(2) |
| International Standard Serial Number | 0111-6336 |
| Control subfield | nnas |
| Record control number | u158585 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2005/EJAR/8305/2/779.pdf">http://nile.enal.sci.eg/EALE/2005/EJAR/8305/2/779.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.