Utilization of different peanut flours in breadmaking (Record no. 59038)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01735cab a2200277Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u209470 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100106s2003 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 MJAR V28 No5 P1 12 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dawoud, F. M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Minufiya journal of agricultural research, 2003 V. 28 (5) |
| Number of part/section of a work | Part one |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Utilization of different peanut flours in breadmaking |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | إستخدام بعض أنواع دقيق الفول السوداني فى صناعة الخبز. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | P.1529 - 1547. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The effect of using whole peanut flour (WPF) and peanut kernel flour (PKF) on baking and sensory quality of wheat bread was studied to produce high-fibre and high-protein bread. Two types of wheat flours of 72 and 82% extraction rates (ER) were used. Chemical analysis of peanut and wheat flours as well as produced bread was also evaluated. Results revealed that peanut flours contained higher values of protein (29-52%), ash (4%) and fibre (25%), but lower values of carbohydrate (23-25%), fat (1.1-1.9) and moisture (6-7%) than wheat flours. Specific volume, which is considered the most important quality score in breadmaking, was not affected at all levels of peanut flours with 72% ER flour and at 5 and 10% PKF with 82% ER flour. |
| 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 industry |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Peanut products. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | peanut flour. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Minufiya Journal of Agricultural Research. |
| Related parts | 2003.v.28(5)P.1 |
| International Standard Serial Number | 1110-0265 |
| Control subfield | nnas |
| Record control number | u158151 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2003/MJAR/2803/5/1/1529.pdf">http://nile.enal.sci.eg/EALE/2003/MJAR/2803/5/1/1529.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.