TY  - SER
AU  - Rizk,I.R.S.
AU  - Abd El-Rahim,E.A.
AU  - Abd El-Razik,M.M.M.
AU  - Yousif,M.R.G.
TI  - Effect of selected cereal  flours on chemical composition, rheological properties and cake quality
KW  - Rice products
KW  - Rice flour
KW  - Flour
KW  - Barley
KW  - Cakes
N1  - Includes references
N2  - This research was carried out to substitute 10, 20 and 30% levels of wheat flour with rice, barley or yellow com flour and their effects on rheological and baking properties, as wen as , the acceptability of the cake. Water absorption increased by increasing the levels of rice flour. Meanwhile, development time, extensibility and energy were decreased. Dough Stability and maximum resistance to extension were gradually increased with increasing the replacement level with barley flour in comparison to control
UR  - http://nile.enal.sci.eg/EALE/2006/EJFS/3406/0/59.pdf
ER  -