Effect of addition of whole cereals flour on rheological and chemical properties of pan bread (Record no. 56964)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03304cab a2200313Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u206769 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100720s2013 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 MUJFDS V4 No3 7 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | El-Gammal, Rania E. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Mansoura University journal of food and dairy sciences, 2013 v. 4 (3) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Effect of addition of whole cereals flour on rheological and chemical properties of pan bread |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تأثير إضافة دقيق الحبوب الكاملة على الخواص الريولوجية والكيماوية لخبز القوالب. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.101-120. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The present study was designed to estimate the effects of addition of whole cereals flour on rheological and chemical properties of pan bread processed from whole cereals flour. Whole corn and barley malt flour were added in rates of (10%, 20% and 30% replacemert), and defatted soybean and skim milk were added by substitution of 5%, in compare with whole wheat pan bread (100% whole wheat flour) to determine the effect of each on chemical composition and rheological properties of pan bread. Results of farinograph and extinsograph showed the addition of whole corn flour (10, 20, 30%) led to decreased in the rate of water absorption and extensibility up to (67%} and (80 - 35mm) respectively, on the other hand it showed increase in the arrival time, dough stability, dough development time and the proportional number up to (6.0 min),(20 BU), (8.0 min) and (12.9) respectively whereas addition of barley malt flour with (10, 20, 30%) increased the rate of water absorption, mixing tolerance index up to (71.2%) and (80.0 BU), and decreasing for the proportional number up to (6.9 BU). While addition of (5%) skim milk powder or defatted soybean to whole corn flour as a partial substitute for whole wheat flour decreased the rate of water absorption, mixing tolerance index up to (63.0%) and (10.0 BU), and increasing in arrival time, dough development time, dough stability, resistance to extension and the proportional number up to (6.5min), (8.0min}, (20.0min), (580 BU) and (12.9), while addition of skim milk powder or defatted soybean (5%) to barley samples has increased the water absorption, mixing tolerance, up to (71.0%) and (20 BU), and decreased arrival time, extensibility and resistance to extension up to (4.5min), (55mm) and (500 BU). Chemical composition showed that protein, fat, total dietary fiber ash and minerals have been increased in all processed formulas, and decreased in carbohydrate content. Generally, it could be recommended that addition of whole cereals flour, defatted- soybean and skimmed milk enhances rheological, sensory and chemical composition of processed pan bread. |
| 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 | Composition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Rheological properties. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Flour. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ghoneim, Jehan A. A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Salama, Manal F. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Sayed, M. M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Mansoura University Journal of Food and Dairy Sciences. |
| Related parts | 2013.v.4(3) |
| Control subfield | nnas |
| Record control number | u183426 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2013/MUJFDS/413/3/101.pdf">http://nile.enal.sci.eg/EALE/2013/MUJFDS/413/3/101.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.