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Effect of selected cereal flours on chemical composition, rheological properties and cake quality [electronic resource].

By:

Rizk, I.R.S

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Language: English Summary language: Arabic Description: p.59-80Other title:

تأثير استخدام دقيق بعض الحبوب على التركيب الكميائى ، الخصائص الريولوجية وجودة الكيك [Added title page title]

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Egyptian journal of food science, 2006 v.34 [electronic resource].

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In: Egyptian journal of food science, 2006 v.34Summary: 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.

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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.

Summary in Arabic.

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