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Effect of adding Aleurone flour at different levels on pan bread quality [electronic resource].

By:

Hussein, A. M. S

Contributor(s):

Hegazy, Nefisa A

Language: English Summary language: Arabic Description: P. 1349-1363Other title:

تأثير إضافة دقيق الاليرون كمصدر لحمض الفوليك على جودة الخبز الإفرنجى [Added title page title]

Uniform titles:

Minufiya journal of agricultural research, 2007 v. 32 (5) [electronic resource].

Subject(s):

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In: Minufiya Journal of Agricultural Research 2007. v.32(5)Summary: Aleurone flour (ALF) was prepared and wheat flour (72%) was replaced using ALF at levels of 0, 11, 22, and 33 % as a rich source of folic acid (618.13pg/100 gm). Wheat flour was used to produce rich folic acid (FA) pan bread. FA was added to wheat flour used in pan bread production for the comparison. The bread was prepared by sponge dough method and the FA was dissolved in a portion of the water used.

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Aleurone flour (ALF) was prepared and wheat flour (72%) was replaced using ALF at levels of 0, 11, 22, and 33 % as a rich source of folic acid (618.13pg/100 gm). Wheat flour was used to produce rich folic acid (FA) pan bread. FA was added to wheat flour used in pan bread production for the comparison. The bread was prepared by sponge dough method and the FA was dissolved in a portion of the water used.

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