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Studies on special bread made from different mixtures [electronic resource].

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Hussien, M. A

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Language: English Summary language: Arabic Description: p.10015-10031Other title:

دراسات علي الخبز الخاص المصنع من خلطات مختلفة [Added title page title]

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Mansoura university journal of agricultural sciences, 2009 v. 34 (10) [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2009.v.34(10)Summary: Studies were carried out to evaluated chemical, sensory and biological properties of the raw materials and the produced bread made from the four formulas and the control. Chemical results of raw materials showed that there were significant differences in protein, carbohydrates, fiber and calcium contents. On the other hand, with these additives levels, bread increase in protein, and fiber contents, such improvements could be deduced to higher protein content of milk protein concentrate and higher fiber content of guar gum

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Studies were carried out to evaluated chemical, sensory and biological properties of the raw materials and the produced bread made from the four formulas and the control. Chemical results of raw materials showed that there were significant differences in protein, carbohydrates, fiber and calcium contents. On the other hand, with these additives levels, bread increase in protein, and fiber contents, such improvements could be deduced to higher protein content of milk protein concentrate and higher fiber content of guar gum

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