Festival bakery products using heat stabilized rice bran (Record no. 61245)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02132cab a2200265Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u212477 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 130328s2014 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 BFACU V65 No4 14 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abd El-Kader, M. H. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Bulletin of faculty of agriculture. Cairo University, 2014 v. 65 (4) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Festival bakery products using heat stabilized rice bran |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | مخبوزات الاعياد باستخدام رجيع الارز المثبت حراريا. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.464-473. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | In the present study, both of Kahk El-Eid and Petit-four were prepared from wheat flour with heat- stabilized rice bran (SRB) at 10, 20 and 30% replacement levels. Stabilized rice bran by heating represents good sources for nutrients such as fat, protein, fiber, minerals, vitamins and antioxidants. Most of nutrients were concentrated in fine fractions (lower than 400 Um). These fractions can be used to prepare Kahk El-Eid and Petit-four with nutritive advantage since Egyptians consume large amounts in their festival. Kahk El-Eid and Petit-four prepared from wheat flour with 10, 20 and 30% of heat-stabilized rice bran contained higher nutrients than the control. The sensory evaluation showed that it can replace wheat flour by heat-stabilized rice bran up to 10% without noticeable differences for Kahk El-Eid, and up to 20% with a little difference for Petit-four for their sensory characters. The specific volume values were decreased for Kahk El-Eid samples, and the hardness values increased with increasing the replacement levels of SRB. While, both parameters increased for Petit-four samples as replacement levels by SRB increased. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Baked products |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Rice bran. |
| 773 0# - HOST ITEM ENTRY | |
| Title | The Bulletin Faculty of Agriculture, Cairo University. |
| Related parts | 2014.v.65(4) |
| International Standard Serial Number | 0526-8613 |
| Control subfield | nnas |
| Record control number | u158095 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2014/BFACU/6514/4/464.pdf">http://nile.enal.sci.eg/EALE/2014/BFACU/6514/4/464.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.