MARC details
| 000 -LEADER |
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| fixed length control field |
03972nab a2200289 a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
201020s2020 ua ||||ss|||| 00| 00eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
EAL |
| Transcribing agency |
EAL |
| 041 ## - LANGUAGE CODE |
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| 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 AJASX V65 No2 7 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Ahmed, M. Abd El- Sattar |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Alexandria journal of agricultural sciences, 2020 v. 65 (2) |
| Medium |
[electronic resource] |
| 245 10 - TITLE STATEMENT |
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| Title |
Substitution of wheat flour by local cereals and pulses flour “an approach to overcome wheat gap in Egypt |
| Medium |
[electronic resource] |
| Remainder of title |
4. bread sensory panel and stalling test |
| 246 15 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
استبدال دقيق القمح بدقيق الحبوب و البقول المحليه كاسلوب للتغلب على مشكلة نقص الحبوب بمصر 4-اختبارت تذوق الخبز و درجة تجلد الخبز |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
p. 111–137. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic reference |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The main objective of the recent study was to assess the possibility of substituting local cereals flours represent-ed by rice, sorghum <br/>and naked barley to wheat flour. Three separate experiments were carried out each included one of the local bread wheat varieties. <br/>Raise in rice flour substitution level to 30% caused an increase in scored crust smoothness reached the level of significance, <br/>only with Gimmeza11 wheat flour. Increasing the level of sorghum or barley flour substitution from 10 to 20% of Giza171 or Gimmeza11 <br/>wheat flours resulted in lower score of crust smoothness. That reduction in crust smoothness score reached the level of significance <br/>only with Gimmeza11 wheat flour. Also, raising the level of barley flour substitution to 30% of Misr2 wheat flour gave a significant <br/>reduction in crust smoothness. In Giza171 wheat flours, increasing sorghum flour substitution level from 10 to 20 or from 20 to 30% <br/>were proportional to lack of symmetry in loaves shape, although, that deduction was only significant with in-creasing substitution level <br/>from 20 to 30%. Gimmeza11 wheat flour respond oppositely to Misr2 wheat flour, since, loaves shape symmetry reduced with increasing <br/>sorghum flour replacement from 10 to 20%, but with increasing the level of substitution to 30%, symmetry of loaves improved. Misr2 <br/>wheat flour blend with 10% rice flour had darker loaves than blends with 20% rice flour. Meanwhile, opposite trend (lighter color or bale) <br/>were noticed with blends of Giza171 and Gimmeza11 cultivars with significant effect. Meanwhile, blends of Giza171 or Gimmeza11 wheat flours <br/>with 20% rice flour gave darker loaves than blends with 30% rice flour.Misr2 flour blends with 10% sorghum flour produced darker crust relative <br/>to blends with 20% sorghum flour. Meanwhile, the opposite was true with Giza171 and Gimmeza11 blends. Rice flour substitution gave bale loaves <br/>crust color relative to sorghum flour in all studied three wheat cultivars. Also, loaves of rice flour blends had lighter crust color than those <br/>of blends with barley flour. Blends with rice flour surpassed those with sorghum and barley flours in loaves ability to roll and fold, <br/>when substituted Misr2 or Giza171 wheat cultivars. In the meantime, Gimmeza11 blends with sorghum or barley flours surpassed those with <br/>rice flour in ability to roll and fold. Loaves of blends contained soybean flour produced loaves of higher ability to roll and fold relative <br/>to those contained fenugreek flour. That was assured for all wheat cultivars. Giza 171 and Gimmeza11 wheat flours with 10% rice flour replacement, <br/> |
| 546 ## - LANGUAGE NOTE |
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| Language note |
Summary in Arabic |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Bread |
| General subdivision |
Quality |
| 9 (RLIN) |
32616 |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Corn bread |
| 9 (RLIN) |
17439 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Rice flour |
| 9 (RLIN) |
32971 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
El-Genbeihy, M. M. |
| 9 (RLIN) |
32972 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Atia, Zeinab R. |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Alexandria journal of agricultural sciences . |
| Related parts |
2020.v.65(2) |
| International Standard Serial Number |
0044-7250 |
| Record control number |
u158486 |
| Control subfield |
nnas |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://nile.enal.sci.eg/EALE/2020/AJASX/6520/2/111.pdf |
| Public note |
Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
alc |
| Articles |
AR |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
text file |
| Encoding format |
PDF |